Enchiladas Potosinas with Queso Fresco
Enchiladas Potosinas are a specialty from San Luis Potosí made with red chile masa and a savory queso fresco filling. These small folded enchiladas are first toasted, then lightly fried until tender with lightly crisp edges.
This recipe is mexican style, dinner, scaled for 6 servings, with 60 min prep and 30 min cook.
Prep: 60 min · Cook: 30 min · Total: 90 min · Serves: 6
Quick cooking notes
- Core ingredients include ancho chiles, hot water, lard, neutral oil.
- Follow all 10 steps in order for the intended texture and doneness.
- Ingredient quantities listed below are for 6 servings.
Ingredients
- 5 whole ancho chiles (stemmed and seeded)
- 2 cups hot water (for soaking chiles)
- 2 tbsp lard
- 6 tbsp neutral oil (divided)
- 0.5 cup white onion (finely minced)
- 1.5 cups queso fresco (crumbled)
- 3 cups masa harina
- 2.25 cups warm water
- 1 tsp kosher salt
Instructions
- Heat a comal or heavy skillet over medium heat. Toast the ancho chiles for 1 to 2 minutes, turning often and pressing lightly, until fragrant and slightly darkened but not burnt.
- Place the toasted chiles in a bowl, cover them with the hot water, and soak until softened.
- Transfer the softened chiles to a blender with 1/2 cup of the soaking liquid and blend until completely smooth.
- Melt the lard in a small skillet over medium heat. Add the chile purée and cook, stirring often, until slightly thickened and fragrant.
- Heat 1 tablespoon of the neutral oil in a small skillet. Add the onion and cook until softened and translucent, then remove from the heat and stir in the queso fresco and 1 tablespoon of the chile purée.
- Place the masa harina in a large bowl. Add the warm water, the remaining chile purée, and the salt, then knead until a soft, smooth dough forms. Cover with a damp towel and let the dough rest.
- Divide the dough into 12 equal balls. Press each ball between sheets of plastic in a tortilla press until each round is about 3 inches wide.
- Spread a small spoonful of the cheese filling onto one half of each masa round. Fold the round over into a half-moon shape and press the edges gently to seal.
- Toast the filled enchiladas on the hot comal or skillet for 2 to 3 minutes per side, until the masa looks cooked and lightly firm.
- Heat the remaining oil in a skillet over medium heat. Fry the enchiladas in batches for 3 to 4 minutes per side until lightly crisp, then drain briefly and serve hot.
Nutrition (per serving)
- Calories: 471
- Protein: 10 g
- Fat: 27 g
- Carbohydrates: 49 g
- Fiber: 5 g
- Sugar: 1 g
- Sodium: 592 mg
Nutrition values are estimates based on stored ingredient totals and serving size.