Enchiladas Potosinas
Enchiladas potosinas get their beautiful color from chile-infused dough wrapped around creamy queso and spicy salsa. Every bite is full of delicious Mexican flavors!
Equipment
- Skillet
- Mixing bowls
- Blender
Ingredients
Filling
- 2 Roma tomatoes ($0.32)
- 1 tomatillo ($0.06)
- ¼ small white onion, diced ($0.06)
- 2 cloves garlic ($0.08)
- 1-2 serrano peppers ($0.04)
- ¼ tsp salt, or to taste ($0.01)
- 1-2 tsp olive oil ($0.04)
- ½ recipe queso fresco ($1.40)
Dough
- 5 guajillo chiles ($0.20)
- 2 cups masa harina ($0.25)
- ¼ tsp salt ($0.01)
- 1 ½ cups warm water ($0.01)
For frying
- ½ cup neutral oil ($0.36)
Toppings optional
- Shredded lettuce
- Queso cotija
- Diced white onions
- Mexican crema
Instructions
Dough
- De-stem and seed the guajillo chiles. Add them to a pot of water with tomatoes, tomatillo, and serrano peppers. Bring to a low boil, then reduce the heat to simmer for 10-15 minutes, or until the chiles are soft.
- Separate the guajillo chiles from the other vegetables and add them to a blender with ½ cup of water. Mix on high until smooth.
- In a large mixing bowl, add the masa harina and salt, whisking to incorporate. Then, add in 1 ½ cups very warm water and 3 tbsp of the guajillo chile paste.
- Knead the dough to form a ball that's quite moist, but not coming off on your hands too much. Keep rolling and pressing for 5-10 minutes, or until the dough is smooth. Cover and set aside.
Filling
- Drain and add the cooked tomatoes, tomatillo, de-stemmed serrano peppers, 1 tbsp guajillo chile paste, and a pinch of salt to a food processor or blender. Mix on high until smooth.
- Heat about 1-2 tsp olive oil in a saucepan over medium. Sauté the diced onions for 2-3 minutes, then add in the minced garlic. Cook for another 1-2 minutes, then slowly pour the salsa in through a mesh strainer and bring it to a low boil.
- Once boiling, reduce the heat and simmer for 10-12 minutes, stirring frequently. Remove the salsa from heat, allow it to cool, then mix it with crumbled queso fresco.
Press
- If you have a tortilla press, cut a zip lock bag or wax paper into 2 pieces that will fit into the press (one for each side of the dough).
- Start breaking off pieces of the dough (~ 50g each). Roll each piece of dough in between your palms until smooth. Open the press and place the ball in the center on a piece of plastic. Place the other plastic piece on top and close the press down to flatten the dough.
- If you don't have a tortilla press, place your ball of dough between the same 2 pieces of plastic on your counter. Press the tortilla down with the bottom of a baking dish, plate, or rolling pin to flatten.
Cook
- Heat a skillet over medium, then add in the tortilla and cook on the first side. Remove from heat, add a scoop of filling to the uncooked side, wet the edges with water, fold the tortilla in half, and pinch the edges to seal it.
- Add the folded tortilla back into the pan and cook on each side for another 1-2 minutes. Remove from heat and continue this process with the rest of the tortillas.
- Heat ~½ cup neutral oil in a pan over medium. Shallow fry the enchiladas in batches of 3-4 until golden brown, about 2-4 minutes. Transfer to a paper towel-lined plate to drain excess oil.
- Serve while warm with toppings like shredded lettuce, cotija cheese, crema, and diced white onion. Happy eating!
Video
Notes
- Optional ingredients are not reflected in the price or calories of our recipes.
- We calculate nutritional information for our recipes with Cronometer.
- Recipe cost calculations are based on ingredients local to us and may vary from recipe-to-recipe.
- All prices are in USD.
Nutrition
Serving: 1enchilada | Calories: 159kcal | Carbohydrates: 18g | Protein: 3.3g | Fat: 9.1g | Saturated Fat: 2.2g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 2.7g | Cholesterol: 0mg | Sodium: 197.2mg | Potassium: 157.2mg | Fiber: 2.4g | Sugar: 1.3g | Vitamin A: 521IU | Vitamin C: 2.7mg | Calcium: 38.2mg | Iron: 1.9mg
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