Enchiladas Potosinas

San Luis Potosí Style Enchiladas

The state of San Luis Potosí has a unique style of enchiladas that are prepared by dipping the tortillas in a guajillo chile sauce and then cooked with a few spoonfuls of a chile sauce prepared with ancho, chile, serrano chile, green tomato, and tomato.

They are very lightly sauced and folded not rolled like many other types of enchiladas.

Plate of Enchiladas Potosinas

The traditional version of Enchiladas Potosinas uses lard to fry the enchiladas but we have substituted cooking oil.

Plate of Enchiladas Potosinas (Closeup)

Ready to make some?

Closeup of Enchiladas Potosinas Topped with Onion and Cream

Ingredients:

As with every Mexican dish, the quality of the ingredients greatly affects the outcome. You will want to use the highest quality corn tortilla that you can get because the corn flavor of the tortilla plays a prominent role.

Homemade tortillas or ones freshly made at the tortilleria are best.

Avoid the corn tortillas that are packed in plastic bags in the bread aisle of the supermarket. They won’t give good results.

When choosing the dried chiles look for ones that are soft and pliable and that have a pleasing fresh smell. Dry brittle chiles with little smell make a poor quality salsa.

Ingredients to Make Enchiladas Potosinas
  • 8 green tomatoes
  • 1/2 medium white onion
  • 1 plum tomato
  • 2 guajillo chiles
  • 2 ancho chiles
  • 1 serrano chile
  • 2 cups chicken broth or vegetable broth
  • 7 ounces Chihuahua cheese (queso Chihuahua)
  • 7 ounces cotija cheese (queso cotija or queso añejo)
  • 1/2 cup Mexican cream (crema)
  • 1/2 cup cooking oil
  • 12 corn tortillas

How to Make

Chile Sauces

Remove the seeds and stems from the chiles and discard.

Cleaned Chiles on Cutting Board

Soak the chiles in 2 cups warm water for 10 minutes.

Dried Chiles Simmering in Pot

Put the green tomatoes, plum tomato, and chile serrano in a pot and add just enough water to cover. Bring to a boil then reduce to a simmer and cook for 10 minutes.

Tomatillos Cooking in Pot

Blend the guajillo chiles with 1/2 cup water and set aside. We will use the blended guajillo to coat the tortillas before placing them in the oil.

Reconstituted Chiles in Blender Jar

This is what the blended guajillo chile will look like.

Blended Chile Base in Mixing Bowl

Blend the green, tomatoes, tomato, serrano chile, and ancho chiles with 2 cups of chicken or vegetable broth.

Reconstituted Chiles in Blender Jar

Finely chop the onion.

Chopped White Onion on Cutting Board

Fry the onion in 3 tbsps. cooking oil over medium heat until they start turning translucent.

Cooking White Onion in Stock Pot

Strain the blended green, tomatoes, tomato, serrano chile, and ancho chiles into the fried onion.

Straining Red Chile Base Into Stock Pot

Cook on high for 5 minutes. The color will go from reddish to brownish.

Simmering Red Chile Base in Stock Pot

Blend until smooth.

Chile sauce in blender jar

Return the blended chile sauce into your cooking pot and cook for 20 minutes over medium heat. Then, add salt until it’s just slightly salty tasting.

Pouring chile sauce into pot.

The reduced sauce will look like this.

Reduced chile sauce in pot

Assembling and Cooking

Dip each tortilla in the reserved guajillo chile sauce.

Dipping corn tortilla in guajillo chile sauce.

Add a thin slice of Chihuahua cheese to each dipped tortilla.

Filling enchilada Potosina with cheese.

Assemble all of the enchiladas before cooking.

Assembled enchiladas Potosinas on plate.

Pour 1/4 cup cooking oil into a medium-hot frying pan.

Pouring 1/4 cup cooking oil in frying pan.

Place 4 enchiladas at a time in the hot oil.

Pan frying enchiladas.

Spoon the cooked chile sauce over each enchilada. Cook for 30 seconds. Turn them once and then spoon a little more sauce over each enchilada. Cook for 30 more seconds.

Saucing enchiladas in pan.

Serving

Serve 4 enchiladas per plate. Top with crema, crumbled añejo cheese, and very thinly sliced onion rings.

Plate of authentic enchiladas Potosinas.
Plate of Enchiladas Potosinas
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2.4 from 5 votes

Enchiladas Potosinas Recipe

Sun Luis Potosí style enchiladas prepared by dipping the tortillas in a guajillo chile sauce then cooked with in a few spoonfuls of a chile sauce prepared with ancho, chile, serrano chile, green tomato, and tomato. 
Course Antojitos
Cuisine Mexican
Keyword Authentic Enchiladas, San Luis Potosí
Prep Time 35 minutes
Cook Time 10 minutes
Servings 4
Calories 1056kcal
Author Andrés Carnalla

Equipment

  • Kitchen knife
  • Cutting board
  • Kitchen spoon
  • Blender
  • Stock Pot

Ingredients

  • 8 green tomatoes
  • 1 tomato
  • 1 white onion halved
  • 2 guajillo chile peppers
  • 2 ancho chile peppers
  • 1 serrano chile pepper
  • 2 cups chicken or vegetable broth
  • 7 ozs. Chihuahua cheese
  • 7 ozs. cotija or añejo cheese
  • 6 ozs. crema Mexican cream
  • 1 cup cooking oil
  • 12 corn tortillas
  • salt to taste

Instructions

Chile Sauce Preparation

  • Remove the seeds and stems from the chiles and discard.
  • Soak the chiles in 2 cups warm water for 10 minutes.
  • Put the green tomatoes, plum tomato, and chile serrano in a pot and add just enough water to cover. Bring to a boil then reduce to a simmer and cook for 10 minutes.
  • Blend the guajillo chiles with 1/2 cup water and set aside. We will use the blended guajillo to coat the tortillas before placing them in the oil.
  • Finely chop the onion.
  • Fry the onion in 3 tbsps. cooking oil over medium heat until they start turning translucent.
  • Strain the blended green, tomatoes, tomato, serrano chile, and ancho chiles into the fried onion.
  • Blend the tomato chile sauce with onion again until smooth.
  • Return the blended chile sauce into your cooking pot and cook for 20 minutes over medium heat. Then, add salt until it's just slightly salty tasting.

Assembling and Cooking

  • Dip each tortilla in the reserved guajillo chile sauce.
  • Add a thin slice of Chihuahua cheese to each dipped tortilla and fold in half. Do this with all the tortillas before cooking.
  • Pour 1/4 cup cooking oil into a medium-hot frying pan.
  • Place 4 enchiladas at a time in the hot oil.
  • Spoon the cooked chile sauce over each enchilada. Cook for 30 seconds. Turn them once and then spoon a little more sauce over each enchilada. Cook for 30 more seconds.

Serving

  • Serve 4 enchiladas per plate. Top with crema, crumbled añejo cheese, and very thinly sliced onion rings.

Notes

Substitutions
  • Use any mild melting cheese in place of the Chihuahua cheese.
  • Use any crumbly Mexican cheese in place of the añejo cheese.
These enchiladas are served warm not piping hot.

Nutrition

Calories: 1056kcal | Carbohydrates: 92g | Protein: 50g | Fat: 57g | Saturated Fat: 21g | Cholesterol: 129mg | Sodium: 29405mg | Potassium: 1558mg | Fiber: 14g | Sugar: 45g | Vitamin A: 7676IU | Vitamin C: 72mg | Calcium: 973mg | Iron: 5mg

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3 comments… add one
  • Julio A Jauregui

    This is NOT how you make enchiladas potosinas!!!!! Rip off. The chiles go actually into the the corn dough not like a norml enchilada

  • Julio A Jauregui

    This is NOT how you make enchiladas potosinas!!!!! Rip off. The chiles go actually into the the corn dough not like a normal enchilada. Sorry, forgot the rating… I would give 0 stars but they won’t let you.

  • Julio A Jauregui

    This is NOT at all how you make enchiladas potosinas!!!!! The process is actully what is beautiful about these enchiladas that is different from all others. The chiles go actually into the the corn dough not like a normal enchilada. Sorry, forgot the rating… I would give 0 stars but they won’t let you.

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