Potosinas Enchiladas (San Luis Potosí)

Potosinas Enchiladas Recipe (San Luis Potosí)

The enchiladas potosinas are an emblem of Mexican gastronomy especially of San Luis Potosí. This dish stands out for its red dough, which carries the intense flavor of guajillo chili and the authentic touch of corn tortilla nixtamalized. Perfect for those who enjoy typical food with a spicy flavor profile, these enchiladas are complemented with fresh cheese and accompanied by fresh ingredients such as avocado and salsa. Preparing them at home is a process that, although detailed, achieves results as authentic as in their region of origin.

Preparation time

The preparation of Potosí enchiladas requires several steps, from preparing the dough to frying them to achieve their characteristic texture.

• Preparation: 45 minutes
• Cooking: 30 minutes
• Total: 1 hour 15 minutes
• Servings: 12 enchiladas
• Difficulty: Intermediate

Ingredients

For the dough

• 2 cups masa harina
• 1/2 teaspoon salt
• 1 1/4 cups warm water
• 2 tablespoons of paste of guajillo chili and ancho

For the chili paste

• 4 dried guajillo chiles
• 2 dried ancho chiles
• 1 clove of garlic
• 1/4 white onion
• 1/4 teaspoon of salt
• 1/2 cup water (for blending)

For the filling

• 1 cup crumbled fresh cheese
• Optional: 1/4 cup finely chopped onion or cooked potato

For frying

• Vegetable oil sufficient for frying

If you can't find masa harina, you can substitute it with fresh nixtamalized corn flour; if you don't have guajillo chiles, pasilla chiles can work, although they will alter the traditional flavor a bit.

Utensils we will use

• Frying pan
• Large mixing bowl
• Knife and cutting board
• Strainer or sieve for the chili paste
• Tortilla press or rolling pin to flatten the dough (you can use a glass if you don't have a tortilla press)
• Spoon for filling and mixing
• Plate with absorbent paper

Preparation

1. Prepare the chili paste

1. Toast the chilies: Place the guajillo and ancho chilies in a pan over medium heat for 30 seconds on each side, until they release their aroma, being careful not to burn them as they would become bitter.
2. Soak the chilies: In a bowl, cover the toasted chilies with hot water and let them soak for 10 minutes to soften them.
3. Blend the paste: Drain the chilies and place them in the blender with garlic, onion, salt, and half a cup of water. Blend until a homogeneous mixture is obtained.
4. Strain the mixture: Pass the paste through a strainer or sieve to remove any remnants and achieve a fine texture, which will result in a smooth, lump-free dough.

2. Prepare the red dough

1. Mix dry ingredients: In a large bowl, combine the masa harina and salt.
2. Incorporate the chili paste: Add the two tablespoons of the prepared paste and mix well with the dry masa.
3. Add warm water: Gradually add the water while mixing until you get a firm and pliable dough. If the dough is dry, add a little more water, a tablespoon at a time.
4. Knead: Knead for 2 to 3 minutes until smooth and without cracks; a good dough can be formed into small balls without breaking.
5. Rest the dough: Cover with a damp cloth and let rest for 20 minutes to make it easier to handle.

3. Prepare the cheese filling

1. Combine ingredients: In a bowl, mix the crumbled fresh cheese with the chopped onion or cooked potato if you decide to add any.
2. Reserve: Keep the filling at room temperature so it's easy to handle.

4. Form the Potosinas enchiladas

1. Form balls: Divide the dough into portions of approximately 2 tablespoons, making golf ball-sized balls.
2. Flatten the balls: Using a tortilla press or a rolling pin, press each ball to form thin tortillas 4 to 5 inches in diameter.
3. Add the filling: Place 1 or 2 tablespoons of cheese on one end of the tortilla.
4. Fold and seal: Fold the tortilla into a half-moon shape and gently press the edges to prevent the filling from escaping.

5. Fry the Potosinas enchiladas

1. Heat the oil: Pour oil into a pan until it covers approximately 1 cm and heat it over medium heat until it is very hot (test with a small piece of dough to make it sizzle).
2. Fry the turnovers: Carefully place the folded enchiladas in the oil, and fry 2-3 minutes per side, until golden and crispy.
3. Drain excess oil: Place the enchiladas on absorbent paper to remove grease.

To finish and serve

Adjust seasoning if necessary, although the dough and cheese offer enough flavor. Serve them hot accompanied by chopped lettuce, sliced avocado, sour cream, and a fresh or red salsa. They also pair well with refried beans or white rice. This dish is a perfect representative of tradition and the Mexican flavor from San Luis Potosí.

Nutritional information

• Calories: 210 kcal
• Proteins: 7 g
• Fats: 9 g
• Carbohydrates: 25 g
• Fiber: 3 g

Approximate values per serving, considering a medium-sized enchilada with traditional filling and frying.

5 tips for your Potosí enchiladas to be perfect

1. Dough handling: Use warm water to better integrate the dough and achieve an elastic texture that won't break when folding the enchiladas.
2. Control the spiciness of the chili: Taste the paste before mixing it with the dough; if it's too strong, reduce the amount or dilute it with more water to balance.
3. Oil temperature: Make sure the oil is hot enough; cold oil will absorb too much fat and the final texture will be heavy.
4. Fresh filling: Use fresh, well-drained cheese to prevent the enchilada from becoming soggy and difficult to fry.
5. Do not overload the pan: Fry a few enchiladas at a time so they cook evenly and maintain their shape.

Ideal time to enjoy Potosí enchiladas

This dish is ideal for family gatherings or parties where you want to share a typical food. Its mix of strong flavors and crispy texture makes them perfect for hearty breakfasts or lunches on cool days, as their preparation and presentation stand out on the table. Enjoying them with friends while accompanied by a fresh salsa or a stuffed avocado is an option that highlights the culinary folklore of Potosí.

Comparison with other similar Mexican recipes

Detailed preparation of Potosí enchiladas: technology and tradition at the service of flavor

Starting with a good nixtamalized corn dough is fundamental, as it provides the characteristic texture and flavor of Potosí enchiladas. The chili paste obtained from guajillo and ancho is responsible for giving that intense red tone and smoky flavor, which together with fresh cheese creates a unique balance. In home cooking, the intensity of the spice can be adjusted according to taste, which is an advantage over more uniform commercial versions.

The process of forming and sealing the enchiladas requires care to prevent the filling from escaping during frying; this is where practice allows for uniform shapes. Quick frying in hot oil ensures they are crispy on the outside and soft on the inside, providing texture and flavor. This technique has been adapted to baking methods for those who prefer lighter options, although the result will be different in texture.

Visualizing and preparing one of these dishes at home typical food allows one to understand how in San Luis Potosí, cuisine unites tradition and flavor with local products, which can also often be found in other states or specialized markets. We invite you to explore other recipes from the region to discover how they complement each other in the Mexican menu, such as the miner's enchiladas.

The homemade preparation of these enchiladas enhances the knowledge of fundamental ingredients such as corn tortilla, elements typical of Mexican tradition cuisine and the importance of handling chilies in culinary culture. These details are reflected in every bite.

Authentic flavors in your kitchen with local ingredients

Having quality ingredients is essential to achieve an authentic Mexican gastronomy at home. Fresh cheese, known for being soft and slightly acidic, is an essential element for the filling; its texture helps balance the spiciness of the dough. In local markets, it is common to find fresh cheese and also cheeses like Chihuahua or Oaxaca, which offer interesting sub-varieties for this dish.

The selection of dried chilies like guajillo and ancho provides a unique color and flavor. Their toasting and soaking process not only awakens aromas but also enhances the smoky and sweet notes that nuance the dough. It is important to carefully manage the proportion to prevent the dish from being excessively spicy or too mild. This is one of the reasons why the respective step of preparing and tasting the sauce is fundamental.

Preparing Potosí enchiladas is a culinary exploration that allows the use of basic Mexican products, showing the cultural value behind each ingredient and behind the traditional food that is enjoyed throughout Mexico and beyond.