Enchiladas Potosinas

Transport your taste buds to the heart of Mexico with Enchiladas Potosinas, a vibrant and flavorful dish straight from the region of San Luis Potosí. These unique enchiladas start with a corn masa dough infused with the smoky, earthy blend of guajillo and ancho chiles, creating a striking orange hue and a deep, savory flavor. Each tortilla is generously filled with creamy queso fresco and a touch of chopped onion, then folded and lightly pan-fried to golden perfection for a crispy texture. Served with your favorite salsa, a dollop of sour cream, and optional avocado slices, these enchiladas are a true celebration of traditional Mexican cuisine. Perfect for a festive dinner or a comforting weeknight meal, this recipe is a must-try for anyone craving bold, authentic flavors.

Nutriscore Rating: 69/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups corn masa harina
• 4 pieces dried guajillo chiles
• 2 pieces dried ancho chiles
• 2 pieces garlic cloves
• 1.5 cups water
• 1 teaspoons salt
• 2 tablespoons vegetable oil
• 1.5 cups grated queso fresco or crumbled panela cheese
• 0.5 cups chopped onion
• 1 pieces avocado (optional, for garnish)
• 0.5 cups sour cream (optional, for serving)
• 0.5 cups your favorite salsa (for serving)

Directions

Step 1

Remove the stems and seeds from the dried guajillo and ancho chiles. Rinse them under cold water.

Step 2

In a saucepan, combine the chiles and garlic. Add enough water to cover the chiles and bring to a boil. Once boiling, reduce the heat and simmer for 10 minutes, or until the chiles have softened.

Step 3

Transfer the softened chiles and garlic to a blender. Add 1/2 cup of the soaking liquid and blend until smooth. Strain the mixture into a bowl to remove any solids.

Step 4

In a large mixing bowl, combine the masa harina, strained chile puree, salt, and water. Mix until a smooth dough forms. The dough should be soft but not sticky. If it's too dry, add a bit more water; if it's too sticky, add a bit more masa harina.

Step 5

Divide the dough into 12 equal portions and roll each portion into a ball. Cover the dough balls with a damp kitchen towel to prevent them from drying out.

Step 6

Flatten each dough ball into a tortilla using a tortilla press or by placing the dough ball between two sheets of plastic wrap and pressing with a heavy object.

Step 7

Place about 1-2 tablespoons of grated queso fresco and a small pinch of chopped onion onto one half of each tortilla. Fold the tortilla in half and press the edges to seal it, creating a half-moon shape.

Step 8

Heat a large skillet or griddle over medium heat. Add a bit of vegetable oil and cook the enchiladas, about 2-3 minutes per side, until they are golden and slightly crisp.

Step 9

Repeat this process with the remaining enchiladas, adding more oil to the skillet as needed.

Step 10

Serve the enchiladas warm, garnished with sliced avocado, a dollop of sour cream, and your favorite salsa. Enjoy!

Nutrition Facts

Serving size	1333.1 grams (1333.1g)

Amount per serving	% Daily Value*
Calories	2316

Total Fat 119.70g	153%
Saturated Fat 44.80g	224%
Polyunsaturated Fat 16.80g
Cholesterol 180mg	60%
Sodium 4180mg	182%
Total Carbohydrate 257.70g	94%
Dietary Fiber 48.50g	173%
Total Sugars 21.20g
Protein 67.00g	134%

Vitamin D 0IU	0%
Calcium 1573mg	121%
Iron 14mg	76%
Potassium 3566mg	76%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.3%

Protein: 11.3%

Carbs: 43.4%