Enchiladas Potosinas

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Enchiladas potosinas are made with red chile-infused masa, filled with cheese and salsa, and fried until golden and crisp.

Prep Time20

Cook Time1 20

Total Time1 40

Course: Dinner

Cuisine: Mexican

Diet: Vegetarian

Servings: enchiladas

Author: Isabel Orozco-Moore

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.

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