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    You are here: Home / Antojitos / Enchiladas Potosinas

    Enchiladas Potosinas

    Douglas Cullen, This blog generates income via ads and affiliate links which earn us a small commission.

    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.

    Ingredients to Make Enchiladas Potosinas
    • 8 green tomatoes
    • ½ 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)
    • ½ cup Mexican cream (crema)
    • ½ 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 ½ 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 ¼ cup cooking oil into a medium-hot frying pan.

    Pouring ¼ 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
    Print Pin
    2.32 from 19 votes

    Enchiladas Potosinas Recipe

    San 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 minutes
    Cook Time 10 minutes 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 ½ 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 ¼ 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

    More Enchiladas Recipes

    • Chicken Enchiladas with Salsa Verde
    • Enmoladas – Cheese Enchiladas with Mole Sauce
    • Enfrijoladas – Cheese Enchiladas with Bean Sauce
    • Red Enchilada Sauce
    • Salsa Verde for Enchiladas

     

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      Huitlacoche Quesadillas
    • Cinco de Mayo Recipe Roundup
      Cinco de Mayo Recipes
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      Gorditas Encarceladas by Tia Vicky
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    Reader Interactions

    Comments

    1. Julio A Jauregui says

      September 14, 2020 at 12:59 pm

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

      Reply
    2. Julio A Jauregui says

      September 14, 2020 at 1:00 pm

      1 star
      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.

      Reply
    3. Julio A Jauregui says

      September 14, 2020 at 1:02 pm

      1 star
      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.

      Reply
    4. BS says

      December 02, 2021 at 10:18 am

      Hilarious – gringos always get it wrong but present themselves as the “authority” on everyone else’s culture.

      Reply
    5. Alondra says

      July 19, 2022 at 10:09 am

      1 star
      Dry enchiladas potosinas. people should go to San Luis potosi for real tasty enchiladas potosinas.

      Reply
    6. Bob Dylan says

      July 19, 2022 at 10:12 am

      Not it really dry.

      Reply
    7. Luis says

      January 11, 2023 at 9:01 pm

      1 star
      This is not authentic

      Reply
    8. Alex says

      February 22, 2023 at 6:12 pm

      1 star
      This is nothing like real enchiladas potosinas

      Reply
    9. Jose says

      February 24, 2023 at 5:29 pm

      1 star
      Not good don’t try.

      Reply
    10. Rosy says

      June 09, 2023 at 6:11 pm

      1 star
      This is not Enchiladas Potosínas who gave you the recipe does not know what they are doing

      Reply

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    Hola, I am Douglas. Let me share my love of Mexican Cuisine with you that developed over 20+ years of living in Mexico.

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