Potosinas Enchiladas Recipe

Bring the bright, brick-red flavor of San Luis Potosí straight to your kitchen. Unlike most enchiladas, enchiladas potosinas start with a guajillo-tinted masa that’s folded like a quesadilla, filled with fresh cheese, and lightly pan-fried until tender with just a delicate crisp on the edges. The result: deeply savory corn pockets with gentle heat and a creamy center.

This version stays close to tradition—guajillo chiles for color and flavor, fresh queso, and a clean finish of lettuce, crema, and salsa. It’s weeknight-friendly yet special enough for guests, and it’s naturally gluten-free thanks to nixtamalized corn dough.

Quick Recipe Snapshot

• Recipe name: Enchiladas Potosinas (Potosinas Enchiladas)

• Style: Traditional Mexican, San Luis Potosí

• Prep time: 30 minutes

• Cook time: 20 minutes

• Total time: ~50 minutes

• Active hands-on: ~35 minutes

• Yield: 14–18 enchiladas (serves 4–6)

• Diet: Gluten-free (uses corn masa)

Short Description

Corn masa dyed with guajillo chile, folded and filled with queso fresco, then pan-fried and topped with crisp lettuce, crema, and salsa—an iconic, brick-red dish from San Luis Potosí.

Ingredients

For the Guajillo Adobo

(Used in the dough and for a quick salsa)

• 10 dried guajillo chiles (about 45–50 g), stemmed and seeded

• 2 cups hot water, for soaking (plus more as needed)

• 2 garlic cloves

• 1 tsp kosher salt (or ¾ tsp fine salt)

• ½ tsp ground cumin (optional, but traditional in many homes)

• 1 Tbsp white vinegar or apple cider vinegar

Cook’s note: Guajillo delivers color and mild, fruity heat. For a touch of smokiness, add 1 small dried ancho chile to the adobo.

For the Red Masa Dough

• 2 cups masa harina (corn flour for tortillas; ~240 g)

• 1 cup guajillo adobo (from above), cooled

• ½–¾ cup warm water, as needed

• 1 tsp kosher salt

Filling & Toppings

• 8 oz queso fresco or queso panela, finely crumbled

• ¼ small white onion, minced (about 2 Tbsp)

• ½ tsp dried Mexican oregano, lightly crushed

• Neutral oil for griddle or skillet (about 2–3 Tbsp total)

To serve:

• Shredded romaine or iceberg lettuce

• Mexican crema (or thinned sour cream)

• Extra crumbled queso

• Avocado slices

• Lime wedges

Optional Quick Guajillo Salsa

• ¼–⅓ cup leftover guajillo adobo

• ½ cup tomato purée

• Salt to taste

Mix together for a fast, brick-red guajillo salsa to spoon over the enchiladas.

Step-by-Step Instructions

1. Make the Guajillo Adobo

1. Toast the chiles:
   Heat a dry skillet over medium. Toast the dried guajillo chiles for 30–45 seconds per side, until fragrant and slightly darkened in spots—do not let them char.

2. Soak:
   Transfer the chiles to a bowl, cover with hot water, and soak for 10–15 minutes, until soft and pliable.

3. Blend:
   Drain the chiles (reserve the soaking liquid). In a blender, combine chiles, garlic, salt, cumin (if using), vinegar, and about ½ cup fresh water. Blend until smooth, adding a splash of soaking liquid as needed to reach a thick but pourable consistency.

4. Strain & cool:
   Strain the mixture through a fine mesh sieve for a silky adobo. Set aside to cool to room temperature before using in the masa.

2. Mix the Red Masa Dough

1. Combine dry ingredients:
   In a mixing bowl, whisk together the masa harina and salt.

2. Add adobo:
   Pour in 1 cup cooled guajillo adobo and mix with your hand or a spoon until evenly tinted.

3. Adjust hydration:
   Add warm water a little at a time, kneading until the dough feels soft, springy, and not sticky—similar to fresh Play-Doh. It should hold together without cracking.

4. Rest:
   Cover the dough with a damp kitchen towel and let it rest for 10 minutes so the masa fully hydrates.

Hydration check:
If the dough cracks when you press it, knead in 1–2 tsp warm water.
If it sticks to your hands or plastic, dust lightly with masa harina.

3. Prepare the Cheese Filling

1. In a small bowl, combine:

   • Crumbled queso fresco or panela

   • Minced onion

   • Crushed Mexican oregano

2. Toss gently to distribute.
   Keep the filling simple—this lets the chile-corn flavor of the masa shine.

4. Portion and Press the Discs

1. Shape dough balls:
   Divide the dough into golf-ball-sized portions (about 35–40 g each). Keep them covered with the damp towel so they don’t dry out.

2. Press the rounds:
   Using a tortilla press lined with plastic (or a rolling pin between two sheets of plastic), press each ball into a 4½–5 inch round. Aim for even thickness.

5. Fill and Fold

1. Place each round on your work surface or directly on the press plastic.

2. Spoon 1–2 Tbsp of cheese filling onto one half of the circle, leaving a small clean border.

3. Fold the masa over to form a half-moon, gently pressing the edges together to seal.

4. Repeat with the remaining dough and filling.

Seal the edge: A gentle pinch around the rim helps prevent leaks while cooking.

6. Pan-Fry the Enchiladas Potosinas

1. Heat a thin film of neutral oil on a comal or large skillet over medium heat.

2. Cook the enchiladas potosinas for 1½–2 minutes per side, until lightly blistered, set, and spot-crisp on the outside.

3. Add more oil as needed to maintain a light coating on the pan.

4. Avoid over-browning—the enchiladas should stay tender and flexible, not hard.

Heat control:
Too hot and the outside will scorch before the masa cooks through.
Too low and they’ll dry out. Medium heat is your friend here.

7. Hold Warm

Transfer the cooked enchiladas to a tray and keep them covered with a clean towel, or place them in a 200°F / 95°C oven while you finish the batch.

8. Top and Serve

1. Plate 2–3 enchiladas per person.

2. Spoon over the quick guajillo salsa.

3. Add a drizzle of crema, a generous handful of crisp lettuce, and a sprinkle of queso.

4. Finish with avocado slices and lime wedges.

Texture checkpoint:
The ideal bite is tender, pliable masa with a gently crisp edge, a creamy, salty center, and fresh, cool toppings for contrast.

Variations & Smart Swaps

• Cheese-Only Classic (Most Traditional):
  Stick to queso fresco/panela inside and simple toppings—lettuce, crema, and salsa.

• Slightly Spicier:
  Blend in 1 small chile de árbol with the guajillos, or serve with a árbol-based salsa for a brighter kick.

• Chicken Tinga Filling:
  Mix 1 cup shredded chicken with 2–3 Tbsp of the adobo and a spoonful of crema. Use modest portions so the masa seals well.

• Vegetarian Protein Boost:
  Use thick refried black beans plus a bit of crumbled cheese for a heartier version.

• Dairy-Free:
  Swap the cheese for refried beans or mashed, seasoned potatoes and finish with dairy-free crema.

• Make-Ahead:
  Press and fill the uncooked half-moons, then refrigerate up to 24 hours in an airtight container, layered with parchment. Pan-fry just before serving.

• Air-Fryer Finish:
  After pan-searing 30–45 seconds per side, transfer to an air fryer at 375°F / 190°C for 4–5 minutes to set and lightly crisp with less oil.

Tips for Success

• Hydration matters:
  Adjust water or masa harina until the dough presses smoothly without cracking.

• Keep them covered:
  Both the raw dough balls and pressed rounds dry quickly. A damp towel prevents splitting.

• Seal well:
  A light pinch along the half-moon edge reduces leaks and keeps the cheese inside.

• Top at the table:
  Add lettuce, crema, and salsa right before eating so the masa doesn’t get soggy.

A Red-Hued Fiesta on a Weeknight

Enchiladas potosinas prove that simple, everyday ingredients can become unforgettable when you give a little extra love to the dough. Once you master the chile-colored masa and your ideal texture—tender, flexible, with just the right crisp on the edge—you’ll have a party-worthy Mexican classic that still fits into a busy weeknight.

» More Mexican Recipes to Try:

If these enchiladas potosinas became a new favorite at home, keep the flavor fiesta going with more recipes from Avocados Cocina Mexicana:

• Sloppy Burrito Recipe

• Artichoke Tacos

• Black Bean and Shrimp Tacos

• Octopus Taco Recipe

• Easy Jalapeño Poppers (Deep-Fried)

Click through and bookmark your favorites so you’ve always got a new Mexican recipe ready to cook next.