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Enchiladas potosinas are traditional Mexican enchiladas made with a chile-infused masa dough, filled with queso fresco and salsa, then lightly fried until golden and crisp.
A Note from Isabel
If you’ve only had enchiladas made with regular corn tortillas dipped in sauce, like my chicken enchiladas, enchiladas potosinas are going to feel like a whole new experience.
Instead of adding the sauce on the outside, the dried guajillo chile puree is mixed directly into the masa. That’s what gives these enchiladas their beautiful reddish-orange color and deep, slightly smoky flavor. They’re stuffed with queso fresco and a simple tomato-jalapeño salsa, folded over, cooked on a comal, and then lightly fried until crisp around the edges.
They’re a specialty from San Luis Potosí, and once you try them, you’ll understand why they’re so loved.
What Are Enchiladas Potosinas?
Enchiladas potosinas are a regional Mexican dish from San Luis Potosí. What makes them unique is that the chile sauce is blended into the masa itself instead of poured over the top.
The result? A flavorful, tender corn dough with a subtle smoky taste and signature red tint. They’re typically filled with crumbled Mexican cheese and salsa, then finished with crema, lettuce, queso fresco, and more salsa.
They’re less saucy than traditional enchiladas and more about texture and flavor in the masa itself.
Ingredients You’ll Need
Here’s a quick look at what makes these enchiladas special. (Full amounts are in the recipe card below.)
| Ingredient | Why It Works / Notes |
|---|---|
| Dried guajillo chiles | Give the masa its signature red color and mild, slightly fruity chile flavor. You can swap with pasilla or ancho chiles for a deeper taste. |
| Garlic | Adds depth to both the chile puree and the salsa filling. |
| Fine salt | For the masa, salsa, and chile puree. When working with masa harina, I like to use fine salt since it incorporates into the dough more seamlessly compared to larger granules like kosher or coarse sea salt. |
| Masa harina | The base of the dough and is essential for that authentic texture and flavor. I’ve used both Masienda and Maseca brands, and they both work great. |
| A simple salsa | Made of tomatoes, jalapeños, onion, garlic, and salt. For a smoky and roasted flavor, you can char the vegetables over an open flame or under a broiler until tender and the skin is blackened, then blend as directed. |
| Queso fresco | A traditional filling cheese that’s salty, crumbly, and doesn’t overpower the masa. You could also use cotija cheese if you want an even saltier and tangier flavor, though I prefer to use cotija as a garnish |
| Neutral oil | Used for shallow frying to create crisp edges. Avocado, canola, or vegetable oil all work. |
| Toppings | Mexican crema, shredded lettuce, queso fresco, salsa, and cilantro add freshness and contrast. If you have any chile puree left, make sure to top them with that too! |
How to Make Enchiladas Potosinas
Make the chile-infused masa. Soften the guajillo chiles in hot water, then blend with garlic, salt, and a little soaking liquid until smooth. Strain the puree, then knead it into the masa harina with warm water and salt until a soft, pliable dough forms. Divide into 14 balls and let rest.
Press and fill. Press each dough ball in a tortilla press between parchment. Add about 1 tablespoon queso fresco and 1 tablespoon salsa to one side. Fold over and gently seal the edges.
Cook and fry. Cook each enchilada on a hot griddle for about 1 minute per side to set the masa and help them hold their shape. Then shallow fry in hot oil for about 2 minutes per side until golden and lightly crisp.
Serve. Drain on paper towels, then serve with Mexican crema, cilantro, queso fresco or cotija, shredded lettuce, and any salsa you want!
Tips & Variations
- Adjust the heat. Add 2-3 chile de árbol to the chile puree for spice, or swap the jalapeño for a serrano. For a milder version, remove the seeds or use an Anaheim pepper.
- Why cook them twice? The first cook on the griddle helps the enchiladas hold their shape and cooks the masa most of the way through. The quick fry at the end makes them lightly crisp and keeps them from getting soggy.
- Test your masa. Roll a small piece into a ball and press it gently. If the edges crack, it’s too dry. If it sticks to your hands, it’s too wet. Adjust with warm water or masa harina a tablespoon at a time.
- Keep the masa covered. Always cover the dough balls with a damp towel while assembling so they don’t dry out.
- Make them saucier. Enchiladas potosinas aren’t traditionally drenched in sauce, but if you like them extra saucy, double the chile puree and spoon more over the top before serving.
- Add protein. Mix in mashed potatoes, shredded chicken, or seasoned ground beef for a heartier filling.
- Swap the cheese. Use Oaxaca, Chihuahua, Monterey Jack, or a mix for a melty center. Just note that melting cheeses may seep out a little while frying.
Serving Suggestions
Serve enchiladas potosinas with traditional Mexican sides like authentic Mexican rice, refried beans, or charro beans.
Definitely don’t skip the toppings. I like shredded lettuce, Mexican crema or sour cream, queso fresco or crumbled cotija cheese, extra salsa from the filling or my salsa mexicana, and freshly chopped cilantro.
Enchiladas Potosinas
Ingredients
For the masa enchilada
- 7-8 dried guajillo chiles, stemmed and seeded
- 2 cloves garlic
- 1 ½ teaspoons fine salt, divided
- 2 cups + 1 ½ tablespoons masa harina, plus more as needed
- 1 ½-2 cups warm water, plus more as needed
For the filling
- 4 Roma tomatoes
- 1 jalapeño pepper, stemmed
- ½ medium white onion
- 2 cloves garlic
- 1 teaspoon kosher salt, plus more to taste
- 1 cup crumbled queso fresco
For frying and serving
- Vegetable oil, for frying (canola and avocado are great)
- Optional toppings: Mexican crema, shredded lettuce, queso fresco, salsa, chopped cilantro
Instructions
- Make the masa enchilada. In a medium pot, add the guajillo chiles and enough water to cover them completely. Bring to a boil over high heat. Remove the pot from the heat, cover, and let the chiles soak for 10 minutes to soften.
- Using a slotted spoon, transfer the softened chiles to a blender along with ½ cup of the chile-soaked water, the garlic, and ½ teaspoon of salt. Blend until completely smooth. This step may take a few minutes, depending on the power of your blender.
- Strain the chile mixture into a small bowl using a fine mesh strainer and set aside. You should get about a ¾ cup of chile puree.
- In a large bowl, combine the masa harina and the remaining 1 teaspoon salt. Stir in the water until a dough forms. Add ½ cup of the chile puree into the masa harina mixture, and knead with your hands until all the liquid has been absorbed, about 3-4 minutes. To make sure the masa is ready, grab a small piece and roll it into a ball. Press down on it with a finger. If the edges of the dough crack, the dough is too dry. If the dough sticks to your skin, it’s too wet. Add more of the chile puree/water or masa harina, a tablespoon at a time as necessary.
- Divide the masa enchilada into 14 equal portions, then roll each into a ball. Cover the bowl with a damp paper towel and allow the masa to rest for about 15 minutes while you prepare the filling.
- Make the filling. In a medium pot, add the Roma tomatoes, jalapeño, onion, garlic, and enough water to cover to cover them completely. Bring to a boil, reduce heat to a low simmer, and cook for 10 minutes until the vegetables are soft and tender.
- Transfer the ingredients to a blender using a slotted spoon, and add the salt. Blend until smooth and set aside.
- Assemble and dry cook. Heat a griddle or nonstick skillet over medium-high heat until hot. While it’s heating up, lay a piece of parchment paper on an open tortilla press and place 1 ball of dough on the bottom half. Place another piece of parchment paper on top, then gently close and press the upper portion of the tortilla press to flatten it into a circle.
- Fill with 1 tablespoon of queso fresco and 1 tablespoon of the blended salsa. Fold one side over and press the edges together to secure it shut.
- Place the enchilada on the hot griddle and cook for about 1 minute per side. Transfer it to a large baking sheet, then repeat this process until all the enchiladas are partially cooked.
- Fry. Pour enough oil into a large skillet so that it completely covers the bottom of the pan. About ¼ cup should be plenty. Heat the oil over medium-high heat to 350°F. To test, drop a small piece of tortilla in the oil. If it sizzles, it's ready.
- Cooking in batches of 1 or 2, fry for about 2 minutes per side until golden brown and crispy. Transfer to a large baking sheet lined with paper towels to soak up any excess oil. Continue this process with the rest of the enchiladas.
- Serve immediately topped with shredded lettuce, Mexican crema, more queso fresco, salsa, and chopped cilantro.
Notes
- Cheese and salsa filling. Enchiladas potosinas traditionally use a crumbling Mexican cheese like queso fresco or cotija cheese and salsa. You can use melting cheeses like Oaxaca, quesillo, or Chihuahua cheese – just note that it may seep out of the enchilada and get a little messy.
- Make-ahead instructions. Assemble and cook them on the griddle, then fry just before serving for best texture.
- Storing and reheating instructions. Store leftovers in an airtight container in the fridge for up to 5 days. Freeze for up to 3 months. Reheat on a skillet or comal over medium heat to restore crispiness, or air-fry at 390°F for 3-4 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Ashley McLaughlin.
