In this episode of my Enchiladas Series, we're diving deep into the flavors of San Luis Potosí with Enchiladas Potosinas. These spicy, crispy, cheese-stuffed delights are perfect for any Mexican food lover. Infused with chile guajillo and packed with queso fresco, these enchiladas are fried to golden perfection and topped with fresh Mexican garnishes. Once you try them, they'll become a staple in your kitchen.
Ingredients
🌶️ 6 dried guajillo chiles, seeds removed
🌶️ 2 chiles de árbol (optional, for extra heat)
💧 1 cup water (for boiling chiles)
🫗 1 cup chile sauce (prepared from boiled chiles)
💧 1 cup water
🌽 2 cups masa harina
🧀 1 cup queso fresco, crumbled
🫒 Oil for frying
🥬 Toppings: shredded cabbage
🧀 Extra queso fresco
🍶 Mexican crema
🌿 Sliced radishes
Instructions
1- Prepare the Chile Sauce:
- In a saucepan, boil the guajillo chiles and chiles de árbol (for those who like it spicy) in 1 cup of water until soft, about 10 minutes.
- Allow them to cool slightly, then blend them with the cooking water until you have a smooth, pourable sauce.
2- Make the Masa Dough:
- In a large mixing bowl, combine 1 cup of the chile sauce with 1 cup of water and 2 cups of masa harina.
- Mix the ingredients until they form a smooth and slightly sticky dough.
- Divide the dough into small portions, about the size of a golf ball.
3- Press the Tortillas:
- Using a tortilla press lined with plastic to prevent sticking, press each dough ball, flip, and press again for an even thickness.
4- Fill and Shape the Enchiladas:
- Place crumbled queso fresco on one side of each tortilla.
- Fold the tortilla over and press the edges to seal the cheese inside.
5- Fry the Enchiladas:
- Heat oil in a frying pan over medium heat.
- Fry each enchilada until they are crispy and golden on both sides, approximately 5 minutes.
6- Serve:
- Top the enchiladas with shredded cabbage, extra crumbled queso fresco, Mexican crema, and sliced radishes for a fresh, vibrant garnish.
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: Makes about 4 servings
Calories: Approximately 350 calories per serving
Macronutrients (per serving):
- Proteins: 10g
- Fats: 15g
- Carbohydrates: 45g
Equipment: Saucepan, blender, mixing bowl, tortilla press, frying pan
Cooking Tips
- Ensure that the chile sauce is smooth but not too thick; adjust with more water if necessary.
- Use plastic wrap to line the tortilla press to ease the removal of the formed tortillas.
- Be sure to seal the edges well to keep the cheese from leaking during frying.
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Enchiladas Potosinas
