Entree: Mexico – Bajio Mexico / San Luis Potosi – Enchiladas Potosinas (Potosi-style Enchiladas)

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 10 min

Additional 15 min

Total 1 hr 25 min

Ingredients

- For the chile paste and masa
  - 3 cups (360 g) masa harina (corn flour for tortillas)
  - 1 1/2 cups (360 ml) warm water, plus extra as needed
  - 2 tbsp (30 ml) lard or vegetable shortening
  - 1 tsp (5 g) fine salt, plus more to taste
  - 5–6 dried guajillo chiles, stems and seeds removed (about 30–35 g)
  - 1 small garlic clove (about 3 g)
  - 1/4 medium white onion (about 30 g)
  - 1/2 tsp (2.5 ml) apple cider vinegar or white vinegar
  - 1/2 cup (120 ml) hot water (for rehydrating chiles)
- Filling and frying
  - 10 oz (280 g) queso fresco, crumbled (or queso panela, shredded)
  - 1/2 cup (120 ml) vegetable oil or enough for shallow frying (about 1/4 in / 6 mm deep)
- Refried beans (side)
  - 2 cups (450 g) cooked pinto beans (or 1 (15 oz/425 g) can drained and rinsed)
  - 2 tbsp (30 ml) lard or vegetable oil
  - 1/4 cup (40 g) white onion, finely chopped
  - 1 small garlic clove, minced (3 g)
  - 1/2 tsp (2 g) ground cumin
  - 2–4 tbsp (30–60 ml) bean cooking liquid, water or stock to loosen
  - Salt to taste
- Guacamole (side)
  - 2 medium ripe avocados (about 12–14 oz / 340–400 g total)
  - 1 tbsp (15 ml) fresh lime juice
  - 2 tbsp (30 g) finely chopped white onion
  - 1 small tomato, seeded and diced (about 40 g) — optional
  - 1 tbsp (4 g) chopped cilantro
  - Salt to taste
- Garnishes and serving
  - 2 cups (60 g) shredded iceberg or romaine lettuce
  - 1/2 cup (120 ml) Mexican crema or sour cream
  - 1/4 cup (40 g) chopped white onion
  - 2 tbsp (8 g) chopped cilantro
  - Lime wedges
  - Optional: crumbled queso cotija for sprinkling

Instructions

Short Description:
Thick, red corn masa discs infused with a rehydrated chile paste, filled with melty queso fresco and lightly pan-fried; served as a complete main course with refried pinto beans and fresh guacamole plus simple garnishes.

Regional Notes:
This Bajio/ San Luis Potosi variation mixes chile paste directly into the masa, producing the distinctive red color and chile flavor unique to Enchiladas Potosinas. Unlike some enchilada styles that use a rolled tortilla dipped in salsa, these are formed as stuffed masa discs (folded or sealed) and pan-fried, and are traditionally served with refried beans, crema, chopped onion and guacamole.

1. Prepare the chile paste: Remove stems and seeds from the dried guajillo chiles. Toast the chiles briefly in a dry skillet over medium heat for 20–30 seconds per side until aromatic (do not burn). Transfer to a bowl, cover with 1/2 cup (120 ml) hot water and let sit 10–15 minutes to soften.
2. Blend the paste: Drain the chiles (reserve the soaking liquid). In a blender, combine softened chiles, 1/2 cup (120 ml) of the soaking liquid, 1 small garlic clove, 1/4 onion, 1/2 tsp vinegar and a pinch of salt. Blend to a smooth purée. Taste and add a little more soaking liquid if too thick; you should have about 1/2–3/4 cup (120–180 ml) chile purée.
3. Make the masa dough: In a large bowl, mix 3 cups (360 g) masa harina with 1 tsp (5 g) salt. Add 2 tbsp (30 ml) lard (or shortening) and rub into the masa until evenly distributed. Add the chile purée and 1 1/2 cups (360 ml) warm water gradually, stirring until a soft, pliable dough forms. Dough should be moist but not sticky; if too dry add 1–2 tbsp (15–30 ml) water, if too sticky add a little masa harina. Let rest covered 10 minutes.
4. Shape enchiladas: Divide dough into 12 equal portions (about 2 oz / 55–60 g each). Keep dough covered to prevent drying. Place a ball of dough between two pieces of plastic (a cut zip-top bag works) and press with a tortilla press or the bottom of a heavy skillet into a 4–5 inch (10–12 cm) round disk about 1/8–1/4 inch (3–6 mm) thick. Remove top plastic.
5. Fill and seal: Place about 1 heaping tablespoon (15–20 g) crumbled queso fresco in the center of each disk. Fold the disk in half over the cheese and press edges lightly to seal, or place a second disk on top and press edges to seal around the cheese. Smooth edges so the cheese stays inside. Repeat with remaining dough and cheese. Keep finished enchiladas covered while working.
6. Pan-fry enchiladas: Heat 1/2 cup (120 ml) vegetable oil in a large skillet over medium heat. When oil is hot (not smoking), fry enchiladas 2–3 minutes per side until both sides are golden and a little crisp and the cheese is warmed/melted. Transfer to paper towels to drain briefly.
7. Make refried beans: While frying, heat 2 tbsp (30 ml) lard or oil in a small saucepan over medium heat. Sauté 1/4 cup (40 g) chopped onion until translucent, add 1 minced garlic clove and cook 30 seconds. Add 2 cups (450 g) cooked pinto beans, 1/2 tsp (2 g) ground cumin and 2–4 tbsp (30–60 ml) bean cooking liquid or water; simmer 4–5 minutes. Mash with a potato masher or immersion blender to the desired texture, adding more liquid if needed. Season with salt to taste and keep warm.
8. Make guacamole: Halve and pit the avocados, scoop into a bowl and mash lightly. Stir in 1 tbsp (15 ml) lime juice, 2 tbsp (30 g) finely chopped onion, 1 tbsp (4 g) cilantro, diced tomato if using, and salt to taste. Cover and keep chilled until serving.
9. Assemble and garnish: On each plate place 3 enchiladas potosinas (for 4 servings), a scoop of refried beans, and a generous spoonful of guacamole. Top enchiladas with shredded lettuce, a drizzle of Mexican crema (about 2 tbsp / 30 ml per person), a sprinkle of chopped onion and cilantro, and crumbled queso cotija if desired. Serve with lime wedges on the side.
10. Serve immediately: These are best hot and fresh; offer extra crema, salsa, or pickled jalapeños at the table.