Enchiladas Potosinas, a culinary treasure from the state of San Luis Potosí, Mexico, offer a unique and flavorful twist on the classic enchilada. Unlike their northern counterparts, these enchiladas boast a rich, slightly sweet, and subtly spicy sauce made with guajillo chiles, a touch of cinnamon, and a hint of cloves. The tender corn tortillas are generously filled with a savory mixture of shredded chicken or cheese, then bathed in this captivating sauce and baked to perfection. This recipe preserves the authenticity of the dish, using traditional methods and ingredients for an unparalleled taste experience.
Forget everything you think you know about enchiladas – prepare to embark on a culinary journey to the heart of Mexico with this authentic recipe. Ready to experience the magic of Enchiladas Potosinas firsthand? Let's dive into the step-by-step instructions and create this delectable dish together.
Tools Needed
- Blender
- Hot griddle
- Pot
- Plate
Ingredients
- Corn dough: 500g
- Nixtamalized corn flour: 2 cups
- Water
- Salt
- Guajillo chilies
- Ripe Roma tomatoes: 2
- Green tomatoes: 2
- Garlic cloves: 2
- Serrano peppers: 3
- Onion: 1/3
- Aged cheese
- Fresh cheese (optional)
- Vegetable oil
Step-by-Step Instructions
Step 1. Prepare the Dough and Sauce
- Mix nixtamalized corn flour with water to partially hydrate it. Add salt.
- Boil the chilies in water for a minute, then turn off the heat and let them hydrate completely.
- Roast the tomatoes, garlic, and serrano peppers on a hot griddle until slightly charred.
- Add the roasted tomatoes, garlic, serrano peppers, and a little guajillo chili sauce and water to a blender and blend until smooth. Strain the sauce.
- Blend the hydrated guajillo chilies with a little water until smooth, then strain. Gradually add the guajillo chili sauce to the corn dough and knead until it turns reddish.
- In a pan, sauté finely chopped onion in hot oil. Add the blended sauce and simmer until thickened (about 20 minutes).
Step 2. Assemble the Enchiladas
- Once the sauce has cooled, stir in the grated aged cheese (and fresh cheese, if using). Adjust seasoning as needed.
- Warm corn tortillas on a hot griddle until slightly softened.
- Fill each tortilla with the cheese sauce, roll tightly, and slightly moisten the edges with water to seal.
Step 3. Fry and Serve
- Carefully fry the rolled enchiladas in hot oil until golden brown on both sides.
- Garnish with lettuce, onion, cream, and additional cheese.
Read more: Delicious Nicaraguan Enchiladas: A Leftover Recipe
Tips
- Use a combination of aged and fresh cheese for a richer flavor.
- If the dough is too dry while kneading, add a little water.
- Make sure the sauce is well-seasoned for the best flavor.
- Don't overfill the enchiladas to prevent them from bursting during cooking.
Nutrition
- Calories: approximately 600-700
- Fat: 25-35g
- Carbs: 70-85g
- Protein: 15-20g
FAQs
1. Can I use other types of chiles in the sauce?
While guajillo chiles are traditional, you can experiment with a blend including ancho or pasilla chiles for a slightly different flavor profile. However, stick to dried chiles for the authentic taste.
2. What kind of cheese is best for Enchiladas Potosinas?
Queso Oaxaca is the most authentic choice, but if unavailable, Monterey Jack or a blend of Mexican cheeses work well. Avoid sharp cheddar or other strong cheeses.
With their unique blend of sweet and spicy flavors, these Authentic Mexican Enchiladas Potosinas are sure to become a family favorite. The satisfying combination of tender chicken, rich sauce, and perfectly baked tortillas creates a truly unforgettable culinary experience. Enjoy the delicious fruits of your labor and savor the authentic taste of San Luis Potosí!