This recipe is for an interesting and colorful regional dish: Enchiladas Potosinas. It has a few very simple ingredients, and is great to make for entertaining!
This post has been made in collaboration with Klasstime, recipe and opinions are 100% my own.
In This Post
Enchiladas Potosinas with Horchata with Klass
There are several states and regions throughout Mexico that have their own special version of enchiladas, but none is as unique and individual as “Enchiladas Potosinas”. As the name denotes, Enchiladas Potosinas are from the State of San Luis Potosi, in the central part of Mexico. They are very different from other Mexican enchiladas, and have an interesting story as to how they came to be.
When having Enchiladas Potosinas, I love drinking it with a cold glass of Klass Horchata, that pairs perfectly with the spicy flavors. The sweetness of the Horchata combined with the aromatic peppers create a unique experience that you are going to love.
The story behind Enchiladas Potosinas
Enchiladas Potosinas were created in 1919 by a woman named Doña Cristina Jalomo. A resident of the town of Soledad de Graciano Sánchez (adjacent to the city of San Luis Potosi), Doña Cristina would make and sell tortillas to make money for her family, and because of this she would regularly make trips to the local “molino”. Molinos where shops where people would take their nixtamalized corn (simply called “nixtamal”) to be ground into fresh masa (corn dough).
One day, when Doña Cristina picked up her corn dough from the molino, she was surprised to see that it had a reddish tint to it. She complained and asked why it was like that, and was told that the mill had been recently used to grind some peppers, and because of that the masa had come out with that red color. Although she was upset, Doña Cristina could not afford to throw the dough away, so she reluctantly took it home to make tortillas a usual. This red dough, created by accident, would end up becoming an extremely valuable discovery.
Enchiladas Potosinas
Doña Cristina’s family was very pleased with the flavor that the peppers gave to the corn dough, so she started requesting that the molino make her more masa just like it. She liked to form the masa into tortillas, add cheese in the middle, then fold them and place them on the griddle. This was basically like a quesadilla, but with the tortilla still raw when placed on the griddle.
Soon, the customers who bought Doña Cristina’s tortillas tasted her new invention made with the red dough, and started asking her to make more. Eventually, she started traveling to the town square of Soledad de Graciano Sánchez to make these quesadillas, which she called “Enchiladas”. She passed down the recipe to her children, who continued her legacy, and in 1965 her daughter Josefina Medellín Jalomo gave her mom’s creation the name “Enchiladas Potosinas”.
Nowadays, Enchiladas Potosinas are a staple of San Luis Potosi that are enjoyed all throughout Mexico. They are eaten at home for breakfast and are found in the breakfast buffets of many hotels. Since they keep well in the fridge, Enchiladas Potosinas can also be bought in packages at grocery stores, service stations, and by vendors in markets.
If you’ve seen any of my recipes for empanadas, then the preparation of these enchiladas will seem familiar. They are made almost like empanadas, except they are first precooked on the griddle and then fried (empanadas go straight to the oil after being formed). There is also more of an emphasis on sealing and often decorating the seam of an empanada (which is completely formed before cooking), whereas the Enchiladas Potosinas are more casually folded and sealed while on the griddle. In the end, however, they are mostly the same thing.
Indeed, Enchiladas Potosinas are very different from most other “enchiladas” found in Mexico, and it can be argued if they actually are enchiladas and not quesadillas or empanadas, but either way, they are a delicious, crispy treat that’s great to make for family and friends.
In Mexico, we love serving dishes like these with a refreshing beverage. One Mexican brand of drinks that has been enjoyed in USA for than 20 years is Klass Aguas Frescas. Their Aguas Frescas are extremely easy to prepare and are a tasty option to serve alongside these enchiladas, or any dish of your choice. What makes me more confident in using Klass products is that they have changed their formula to include only natural ingredients, with no artificial flavors, colors, or sweeteners. I invite you to try out one of their 21 delicious flavors naturalmente Mexicanos
How to make Enchiladas Potosinas
NOTES:
- The amount of water needed may vary depending on the humidity and other weather conditions. You might need to add some extra tablespoons of water to create a smooth dough.
- You will need 2 pieces of plastic sheets cut from a plastic bag. Freezer bags are ideal for this purpose.
- A tortilla press or a glass pie dish can be used for pressing the dough.
- Make sure you use Ancho peppers and not Mulato peppers, in order to get an orange color in the dough (it will be too dark if you use Mulato peppers). Both peppers are very similar in size and texture, but the Ancho pepper has a lighter color. You can check this by holding the pepper against the light: if the pepper has dark orange hues, then it is an Ancho pepper. If it is too dark, then it is a Mulato.
- Sometimes I stuff these enchiladas with refried pinto beans, they are really tasty that way! Do not be afraid to use other fillings you might have in your kitchen.
- One thing to consider is to make double or triple the amount to freeze the already made enchiladas potosinas and have handy for later use.
DIRECTIONS:
TO MAKE THE STUFFING:
- I like to make the stuffing first since it has to be cold by the time you add it to the tortillas. Roast the tomatillos, onion, garlic, and Serrano peppers on a griddle over medium-high heat. Rotate them while roasting to make sure they have an even roasting. (Please check the ingredients list below)
- After roasting, place the tomatillos, Serrano pepper, onion, peeled garlic, and ¼ cup of water in the blender (this will make about ½ cup of salsa). The texture of the salsa needs to still be a little coarse. If you already have some leftover green salsa, you can use that, just make sure it is not too liquid.
- Heat the tablespoon of oil in a small frying pan and fry the salsa at medium heat. Cook for about 6-8 minutes and season with salt. Allow the salsa to cool. Once it has cooled, gently mix in the crumbled queso fresco and set aside.
TO MAKE THE DOUGH:
- Place the dried pepper in a bowl with hot water and let it soften for about 20-25 minutes.
- Once the pepper is soft, drain it and place it in the blender with one cup of water to make a puree with it.
- Mix 1½ cups of masa-harina with the Ancho Pepper mixture, and season with salt. If the dough looks dry, add more water as needed. You have to knead the dough for at least 5 minutes; this will help you have pliable enchiladas.
- Divide the dough into 12 small balls and cover with a moistened kitchen towel to keep the dough from drying.
- Press one small ball of dough between the two plastic sheets using the tortilla press to form a circle. This is done in the same way as when making corn tortillas.
- Place the tortilla on a lightly oiled skillet over medium heat and quickly add one tablespoon of the cheese filling and fold the tortilla, pressing down on the edges to seal. If it is too hot, use the tip of a spoon to press the edges. Cook for about 30 seconds and then turn it over to cook on the other side. This is a process that has to be done rather quickly. Remove the enchilada and set it aside. Keep forming and cooking the rest of the enchiladas.
- Before serving the enchiladas, heat the ½ cup of oil in a frying pan and lightly fry each enchilada on both sides.
To serve your Enchiladas Potosinas, garnish with Mexican cream, crumbled queso fresco, and chopped white onion.
TO MAKE THE AGUA FRESCAS:
- Pour 3 cups of water and 1 cup of milk into a large pitcher.
- Mix 4 tablespoons or Klass Aguas Frescas and stir until it’s completely dissolved.
- Serve in a chilled glass with ice and enjoy!
In case you want a different flavor Klass has different delicious flavors like:
Horchata, Hibiscus, Limeade, Pineapple, Cucumber Limeade, Cantaloupe & Tamarind, and many more.
Look for Klass in a store near your!
Buen provecho!
Mely,
📖 Recipe
Enchiladas Potosinas
Ingredients
FOR THE STUFFING:
- 2 Tomatillos about 3½ oz.
- 2 Serrano peppers
- 1 Small garlic clove
- ¼ White Onion sliced
- Salt to taste
- 1 tbsp. vegetable oil
- 1¼ cup Queso Fresco crumbled (about 5½ oz.)
FOR THE DOUGH:
- 1½ cups masa-harina like the "Maseca" brand
- 1 cup of warm water
- 1 Large Ancho Pepper seeds and veins removed*
- Salt to taste
TO FINISH THE ENCHILADAS POTOSINAS
- ½ cup vegetable oil for frying the enchiladas
- ½ white onion chopped
- ½ cup Queso Fresco crumbled
- ¼ cup Mexican cream or sour cream, to drizzle on the Enchiladas Potosinas
FOR KLASS AGUAS FRESCA HORCHATA
- 3 cups of water
- 1 cup of milk
- 4 tablespoons of Klass Horchata Aguas Frescas
Instructions
TO MAKE THE STUFFING:
- I like to make the stuffing first, since it has to be cold by the time you add it to the tortillas. Roast the tomatillos, onion, garlic, and Serrano peppers on a griddle over medium-high heat. Rotate them while roasting to make sure they have an even roasting.
- After roasting, place the tomatillos, Serrano pepper, onion, peeled garlic, and ¼ cup of water in the blender (this will make about ½ cup of salsa). The texture of the salsa needs to still be a little coarse. If you already have some leftover green salsa, you can use that, just make sure it is not too liquid.
- Heat the tablespoon of oil in a small frying pan and fry the salsa at medium heat. Cook for about 6-8 minutes and season with salt. Allow the salsa to cool. Once it has cooled, gently mix in the crumbled queso fresco and set aside.
TO MAKE THE DOUGH:
- Place the dried pepper in a bowl with hot water and let it soften for about 20-25 minutes.
- Once the pepper is soft, drain it and place it in the blender with one cup of water to make a puree with it.
- Mix 1½ cups of masa-harina with the 4 tablespoons of Ancho Pepper mixture, plus ¾ cup of water, and season with salt. If the dough looks dry, add more water as needed. The dough has to look soft. You have to knead the dough for at least 5 minutes; this will help you have pliable enchiladas.
- Divide the dough into 12 small balls and cover with a moistened kitchen towel to keep the dough from drying.
- Press one small ball of dough between the two plastic sheets using the tortilla press to form a circle. This is done in the same way as when making corn tortillas.
- Place the tortilla on a lightly oiled skillet over medium heat and quickly add one tablespoon of the cheese filling and fold the tortilla, pressing down on the edges to seal. If it is too hot, use the tip of a spoon to press the edges. Cook for about 30 seconds and then turn it over to cook on the other side. This is a process that has to be done rather quickly. Remove the enchilada and set it aside. Keep forming and cooking the rest of the enchiladas.
- Before serving the enchiladas, heat the ½ cup of oil in a frying pan and lightly fry each enchilada on both sides.
- To serve your Enchiladas Potosinas, garnish with Mexican cream, crumbled queso fresco, and chopped white onion.
TO MAKE THE AGUA FRESCAS:
- Pour 3 cups of water and 1 cup of milk into a large pitcher.
- Mix 4 tablespoons or Klass Aguas Frescas and stir until it’s completely dissolved.
- Serve in a chilled glass with ice and enjoy!
Notes
- The amount of water needed may vary depending on the humidity and other weather conditions. You might need to add some extra tablespoons of water to create a smooth dough.
- You will need 2 pieces of plastic sheets cut from a plastic bag. Freezer bags are ideal for this purpose.
- A tortilla press or a glass pie dish can be used for pressing the dough.
- Make sure you use Ancho peppers and not Mulato peppers, in order to get an orange color in the dough (it will be too dark if you use Mulato peppers). Both peppers are very similar in size and texture, but the Ancho pepper has a lighter color. You can check this by holding the pepper against the light: if the pepper has dark orange hues, then it is an Ancho pepper. If it is too dark, then it is a Mulato.
- Sometimes I stuff these enchiladas with refried pinto beans, they are really tasty that way! Do not be afraid to use other fillings you might have in your kitchen.
- One thing to consider is to make double or triple the amount to freeze the already made enchiladas potosinas and have handy for later use.
Sarah
So I don’t need to use lard when making the tortillas for this recipe? I’m used to making the masa with lard.
Mely Martínez
Hello Sarah,
No, you don't.
juan pineda
I like he chicken
Ashley
I was told that the pepper to use is actually guajillo
mmartinez
Hello Ashley,
Usually, ancho pepper is more common for this recipe. But every cook can use whatever non-spicy dried pepper they prefer.
Colleen Robledo Greene
My great-grandparents were from the state of San Luis Potosí, and I took my dad down there last November for the first time, to visit our ancestral rancho and region. We fell in love with enchiladas potosina. Thank you for sharing this recipe.
mmartinez
Hello Collen,
That was a nice gesture to take your dad to San Luis. I hope you enjoy the recipe.
Christy Ramos
Thank you for posting this recipe, I had been waiting for you to write about it. I trust your guidance because all your recipes come out perfect!
FLopez
Como recalientas las enchiladas Potosínas si tienes que servirlas para 12 personas?
Mely Martínez
Hola,
Puedes mantenerlas calientes en el horno de la estufa, previamente precalentado a temperatura baja. Colocas las enchiladas en un refractario y las cubres con papel aluminio.
Becky
Can I use fresh masa
mmartinez
Hello Becky,
Absolutely, it will be about 300 grams more or less. They will taste even better!