San Luis Potosi Red Chile Masa Enchiladas with Cheese

Be the first to rate

(No Ratings Yet)

Loading...

Enchiladas Potosinas are a beloved specialty from San Luis Potosí, Mexico, distinguished by fresh masa dough tinted brick-red with guajillo chile. Unlike rolled enchiladas, these are thin masa discs filled with crumbled cheese, folded in half, and dry-toasted on a comal until speckled and just tender. They are traditionally crowned with crisp shredded lettuce, fresh cheese, and bright tomatillo salsa for a savory finish.

Nutrition Facts

Per serving (estimated)

• 590 kcalCalories
• 32 gFat
• 14 gSaturated Fat
• 48 gCarbs
• 6 gFiber
• 4 gSugar
• 22 gProtein
• 720 mgSodium
• 420 mgPotassium
• 380 mgCalcium
• 4 mgIron
• 12 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the red chile masa dough

• 2 cups masa harina
• 4 dried guajillo chiles, stemmed and seeded
• 2 tablespoons lard or vegetable shortening
• 1 teaspoon fine salt
• 1/4 teaspoon baking powder
• 1 1/2 cups warm water, plus more as needed

For the cheese filling

• 8 ounces queso fresco or queso ranchero, finely crumbled
• 1/4 cup finely chopped white onion
• 1 tablespoon chopped epazote leaves (optional)

For serving

• 1 1/2 cups tomatillo salsa verde, warm
• 3/4 cup Mexican crema
• 1 cup finely shredded iceberg lettuce
• 1/2 cup crumbled queso fresco
• 1/2 cup chopped white onion
• 4 radishes, thinly sliced

Directions

1. Toast the guajillo chiles in a dry skillet over medium heat for 20 to 30 seconds per side until fragrant, taking care not to scorch them. Soak in hot water for 15 minutes, then blend with 1/4 cup of the soaking liquid until a smooth puree forms; strain through a fine mesh to remove skins.
2. In a large bowl, whisk together masa harina, salt, and baking powder. Add the warm chile puree and lard and mix with your hands until combined. Gradually knead in warm water until you have a soft, pliable dough tinted deep red-orange that holds together without cracking when pressed; cover and rest 10 minutes.
3. Divide the dough into 16 equal balls, about 2 tablespoons each. Keep covered with a damp cloth so they do not dry out.
4. Line a tortilla press with two pieces of cut plastic. Place one dough ball between the plastic and press into a thin disc about 5 to 6 inches wide. Carefully peel off the top plastic.
5. Sprinkle about 1 tablespoon of crumbled cheese and a pinch of chopped onion over half of the disc. Fold the empty half over the filling to form a half-moon and press the edges firmly together with your fingertips to seal.
6. Heat a comal or large dry cast-iron skillet over medium heat for 2 to 3 minutes. Cook each folded enchilada for 2 to 3 minutes per side, until lightly puffed with small charred spots and set; do not add oil. Stack the cooked enchiladas in a warm towel and repeat with the remaining dough and filling.
7. Arrange 4 enchiladas on each warmed plate. Top with shredded lettuce, chopped onion, and sliced radishes.
8. Spoon warm tomatillo salsa over the top and finish with a generous drizzle of crema and a sprinkle of crumbled queso fresco. Serve immediately while warm and tender.

Cook’s Notes

• Fresh masa from a local tortilleria gives the most authentic flavor and texture; if using masa harina, sift it before mixing to avoid lumps.
• Keep the dough balls covered with a damp kitchen towel at all times so the surface does not dry out and crack during pressing.
• The masa should be soft and pliable; if it cracks at the edges when pressed, knead in warm water one tablespoon at a time until smooth.
• Cook the enchiladas dry on the comal, as traditional recipes rely on the masa's own moisture plus a touch of char for the characteristic texture.
• These are best eaten fresh off the comal; reheated leftovers turn dense, so plan to serve them within minutes of cooking.

You might also like

Americas

Traditional Mexican Cinnamon Clay Pot Coffee

Americas

Oaxacan Stuffed Torpedo

Americas

Oaxacan Black Bean and Chorizo Crispy Tortilla

Americas

Mexican Garlic Butter Shrimp