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Enchiladas potosinas
Red chile cheese enchiladas
Enchiladas potosinas: San Luis Potosí red-chile masa turnovers filled with cheese and onion
Unlike the sauced enchiladas of Mexico City, the enchiladas of San Luis Potosí are small turnovers of masa kneaded with red chile paste, filled with fresh cheese and onion, cooked on the comal and quickly fried. In the city's plaza they are sold by the dozen with crema, shredded lettuce and pickled vegetables, and they're a favourite for Sunday family suppers. For a fully vegetarian plate, swap the usual animal-rennet queso fresco for a vegetarian fresh cheese or a mild microbial-rennet feta. Chef's tip: let the chile paste cool before kneading it into the masa, or the dough turns sticky.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the dough
- 3 dried guajillo chilesstems and seeds removed
- 1 dried ancho chilestem and seeds removed
- 10 ½ oz masa harina
- 1 ¼ cups warm water
- ½ tsp salt
For the filling
- 7 oz queso fresco (vegetarian)crumbled
- ½ white onionfinely chopped
- ½ tsp dried Mexican oregano
To cook and serve
- 5 tbsp vegetable oil
- 5 ½ oz iceberg lettuceshredded
- 3 ½ oz pickled jalapeños and carrots (optional)
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Method
0/6 doneStep 1: Toast the 3 dried guajillo chiles and 1 dried ancho chile on a dry comal for 15 seconds a side, then soak in hot water for 15 minutes. Blend with 150 ml of the ¾ cup warm water to a smooth paste and let it cool.
18 minStep 2: Mix the 10 ½ oz masa harina, ½ tsp salt, chile paste and enough of the remaining ¾ cup warm water to make a soft, smooth, brick-red dough. Mix the 7 oz queso fresco (vegetarian), ½ white onion and ½ tsp dried Mexican oregano for the filling.
5 minStep 3: Divide the dough into 16 balls. Press each between sheets of plastic into a 10 cm round, put 1 tbsp of filling on one half, fold over and press the edges firmly. Overfilling is the classic mistake: they burst on the comal, so keep the filling well inside the edge.
15 minStep 4: Cook on a dry comal over a medium heat for 2 minutes a side until set and lightly spotted.
12 minStep 5: Heat the 5 tbsp vegetable oil in a frying pan over a medium heat and fry the turnovers in batches for 1 minute a side until crisp at the edges. Drain on paper.
8 minStep 6: Serve hot with ½ cup Mexican crema or soured cream, 5 ½ oz iceberg lettuce and 3 ½ oz pickled jalapeños and carrots on the side.
1 min
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 14 g
- Carbs
- 44 g
- Fat
- 26 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does enchiladas potosinas take?
- About 60 minutes in total: 30 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of white onion?
- 2 shallots per onion.
- What can I use instead of iceberg lettuce?
- Any crisp salad leaves, same amount.
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