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📍 San Luis Potosí

Enchiladas potosinas (San Luis Potosí enchiladas)

· Dinner

Tortillas made from masa kneaded with ancho chile, filled with cheese and onion, and browned on a griddle.

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Enchiladas potosinas (San Luis Potosí enchiladas): Tortillas made from masa kneaded with ancho chile, filled with cheese and onion, and browned on a griddle.
Photo: Sunisplish · CC BY-SA 4.0 · via Wikimedia CommonsPhoto resized, converted to WebP and cropped for display.
⏱ 50 min🍽 4 servings📊 Intermediate🏷 Commonly associated
Preparation
35 min
Cooking
15 min
Waiting and resting
0 min

History

A classic snack of San Luis Potosí in which the chile goes into the masa rather than in a separate sauce; they're sold at supper stalls and fairs.

Ingredients

Adjust quantities

Only numeric quantities at the start of an ingredient are adjusted. Descriptive quantities, seasoning to taste and timings remain unchanged; check them when changing servings.

Preparation

  1. 1

    Rehydrate the ancho chiles and blend them with garlic and salt.

  2. 2

    Knead the chile into the masa until you get an even red color.

  3. 3

    Form small tortillas and cook them lightly on a griddle.

  4. 4

    Fill with cheese and onion, fold into a half-moon, and press the edge.

  5. 5

    Fry in lard until crisp on the outside.

  6. 6

    Serve with crema, avocado, and more cheese.

Cooking tips

  • Drain the chiles before blending and add the purée gradually so the dough does not get too wet.

Technique and preparation

What to check during preparation

Work the ground chile into the dough until its color is uniform. Use a cool, well-drained filling so the seam does not become wet. Press the edges closed and leave room around the filling. Cook on the griddle first to set the dough, then complete the brief frying step. If a piece opens, use less filling in the next one. Add onion and accompaniments at serving time.

References to consult

References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.

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