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.
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Recipe Information
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)
Instructions
Remove the stems and seeds from the dried guajillo and ancho chiles. Rinse them under cold water.
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.
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.
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.
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.
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.
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.
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.
Repeat this process with the remaining enchiladas, adding more oil to the skillet as needed.
Serve the enchiladas warm, garnished with sliced avocado, a dollop of sour cream, and your favorite salsa. Enjoy!
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 940 mg | 41% | |
| Total Carbohydrate | 63.5 g | 23% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 5.3 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 393 mg | 30% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 838 mg | 18% | |
*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.
