Enchiladas Potosinas~ Red Chile Tortilla Cheese Enchiladas

Enchiladas Potosinas

Some of you may be looking at these pictures and think that these don’t look like any enchiladas I have eaten.  This style of enchilada was made popular in San Luis, Potosi, Mexico. It’s a homemade corn tortilla infused with a red chile sauce, filled with a cheese/salsa mix and cooked on a comal then finished in a shallow fry for extra crispiness.   In some regions of Mexico, these would be considered quesadillas. When served, you would carefully open them and add more fillings, such as carne asada, shrimp or guisados of chicken or pork. But whatever you do, don’t tell anyone from San Luis Potosi that this is a quesadilla. The people of the different regions of Mexico are very proud of the dishes made popular in there specific region. I prepare a batch of these and keep them in the refrigerator all week. This way, I could prepare enchiladas, quesadillas or tacos for a quick lunch or dinner. And as important are the fresh garnishes for these Enchiladas Potosinas. A few must haves would be lettuce, Mexican crema and avocado. 

Enchiladas Potosinas

Ingredients

Chile Sauce
6 Chile New Mexico , Guajillo or California, stem and seeds removed
Water to cover for cooking
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/2 cup water for blending

For Tortillas
1 1/3 cups Maseca brand, masa harina
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cups warm water
1/3 cup chile puree, more or less 
1 tablespoon olive oil

For Filling
1 full cup of queso fresco or cotija cheese, crumbled fine
1/3 to 1/2 cup of your favorite salsa

You Will Also Need
Oil for cooking the enchiladas
3 cups shredded lettuce
Onion, thinly sliced, optional
1/2 cup Mexican crema
1 large avocado, sliced
1 cup your favorite salsa

Directions

1. Add the dried chiles to a sauce pan. Cover with water and bring to a boil. Reduce heat to low and cook for 10 minutes. Drain all the liquid and transfer to the blender. Add 1/2 cup of water, and spices listed. Blend on high until smooth, strain sauce through a wire mesh strainer, set aside.

2. In a bowl, combine the masa harina, salt and baking soda. In another bowl, combine the chile sauce, warm water and olive oil. Add the dry to the wet until the dough forms. Cover with plastic wrap and set aside for 30 minutes.

3. Preheat a skillet medium heat for 5 minutes. While the skillet is heating, roll 12 equal masa balls. Transfer the dough balls to a large plate and keep covered with plastic. Line your tortilla press w/ a quart size freezer back,cut to size of tortilla press(leaving fold uncut).

4. Press the masa ball to about 4 to 4 1/2 inches. While still in plastic, add about 1 1/2 tablespoons cheese/salsa mixture. Using the plastic, fold over to form a taco shape. Press around filling to to push out some of the air. Gently press edges together.

5. Brush skillet with oil . Remove enchilada from plastic and place on preheated skillet. Brush top sides with oil. Cover the skillet. This will help create a little steam and cook the masa through. Cook for about 2 to 3 minutes per side. Transfer to a plate, do not stack them. Now I like to serve them like this. Some people like to fry them in a little more oil for extra crispiness. Garnish with lettuce, mexican crema, onions, avocado and salsa. Yields 4 to 6 servings.

 

Enchiladas Potosinas

Tips~ If you would like your chile sauce a little more spicy, you couls add in a few chile de arbol with the other dried peppers.

Enchiladas Potosinas

Enchiladas Potosinas

 

Enchiladas Potosinas

Enchiladas Potosinas

 

Enchiladas Potosinas

Enchiladas Potosinas

Enchiladas Potosinas

 

12 thoughts on “Enchiladas Potosinas~ Red Chile Tortilla Cheese Enchiladas”

  1. Yummy… these look/sound/taste vaguely familiar.. I bet I’ve had them sometime in my early lifetime.. One of these days Im going to have to give them a shot.. yum! Sound wonderful.

    1. Melissa, the masa is delicate, especially when preparing these style of enchiladas. You could try mixing in a little flour to the masa and then kneading the masa a little before making the dough balls and pressing them.

    1. Absolutely Olivia! I do this all the time. I cook them on the comal with no oil and then when I get ready to serve them, I flash fry them in a little oil until they get slightly crispy on both sides.

    2. My husband’s family in mexico makes them..freezes them and ships them to us fed express..we thaw them out and cook in oil..fabulous! Can’t wait to try this recipe myself

  2. What salsa do you use for the middle? I tried using salsa de arbol but it was too watery. Please help me! Lol my husband is mexican and used to eat them in mexico.

    1. Dominique, you would want to use a salsa that is thicker.Or just don’t add as much salsa. There is always a chance that there will be some water that comes out once the enchiladas are heated. Which chile de arbol salsa did you use?

  3. We tried the recipe today!!! Just like the fam in San Luis makes them! Having them tomorrow as we watch the Vikings beat the Eagles!

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