The state of San Luis Potosí has a unique style of enchiladas that are prepared by dipping the tortillas in a guajillo chile sauce and then cooked with a few spoonfuls of a chile sauce prepared with ancho, chile, serrano chile, green tomato, and tomato.
They are very lightly sauced and folded not rolled like many other types of enchiladas.
The traditional version of Enchiladas Potosinas uses lard to fry the enchiladas but we have substituted cooking oil.
Ready to make some?
Table Of Contents
Ingredients:
As with every Mexican dish, the quality of the ingredients greatly affects the outcome. You will want to use the highest quality corn tortilla that you can get because the corn flavor of the tortilla plays a prominent role.
Homemade tortillas or ones freshly made at the tortilleria are best.
Avoid the corn tortillas that are packed in plastic bags in the bread aisle of the supermarket. They won’t give good results.
- 8 green tomatoes
- ½ medium white onion
- 1 plum tomato
- 2 guajillo chiles
- 2 ancho chiles
- 1 serrano chile
- 2 cups chicken broth or vegetable broth
- 7 ounces Chihuahua cheese (queso Chihuahua)
- 7 ounces cotija cheese (queso cotija or queso añejo)
- ½ cup Mexican cream (crema)
- ½ cup cooking oil
- 12 corn tortillas
How to Make
Chile Sauces
Remove the seeds and stems from the chiles and discard.
Soak the chiles in 2 cups warm water for 10 minutes.
Put the green tomatoes, plum tomato, and chile serrano in a pot and add just enough water to cover. Bring to a boil then reduce to a simmer and cook for 10 minutes.
Blend the guajillo chiles with ½ cup water and set aside. We will use the blended guajillo to coat the tortillas before placing them in the oil.
This is what the blended guajillo chile will look like.
Blend the green, tomatoes, tomato, serrano chile, and ancho chiles with 2 cups of chicken or vegetable broth.
Finely chop the onion.
Fry the onion in 3 tbsps. cooking oil over medium heat until they start turning translucent.
Strain the blended green, tomatoes, tomato, serrano chile, and ancho chiles into the fried onion.
Cook on high for 5 minutes. The color will go from reddish to brownish.
Blend until smooth.
Return the blended chile sauce into your cooking pot and cook for 20 minutes over medium heat. Then, add salt until it’s just slightly salty tasting.
The reduced sauce will look like this.
Assembling and Cooking
Dip each tortilla in the reserved guajillo chile sauce.
Add a thin slice of Chihuahua cheese to each dipped tortilla.
Assemble all of the enchiladas before cooking.
Pour ¼ cup cooking oil into a medium-hot frying pan.
Place 4 enchiladas at a time in the hot oil.
Spoon the cooked chile sauce over each enchilada. Cook for 30 seconds. Turn them once and then spoon a little more sauce over each enchilada. Cook for 30 more seconds.
Serving
Serve 4 enchiladas per plate. Top with crema, crumbled añejo cheese, and very thinly sliced onion rings.
Enchiladas Potosinas
San Luis Potosí style enchiladas prepared by dipping the tortillas in a guajillo chile sauce then cooked with in a few spoonfuls of a chile sauce prepared with ancho, chile, serrano chile, green tomato, and tomato.
Ingredients
- 8 green tomatoes
- 1 tomato
- 1 white onion (halved)
- 2 guajillo chile peppers
- 2 ancho chile peppers
- 1 serrano chile pepper
- 2 cups chicken or vegetable broth
- 7 ozs. Chihuahua cheese
- 7 ozs. cotija or añejo cheese
- 6 ozs. crema (Mexican cream)
- 1 cup cooking oil
- 12 corn tortillas
- salt to taste
Instructions
Chile Sauce Preparation
- Remove the seeds and stems from the chiles and discard.
- Soak the chiles in 2 cups warm water for 10 minutes.
- Put the green tomatoes, plum tomato, and chile serrano in a pot and add just enough water to cover. Bring to a boil then reduce to a simmer and cook for 10 minutes.
- Blend the guajillo chiles with ½ cup water and set aside. We will use the blended guajillo to coat the tortillas before placing them in the oil.
- Finely chop the onion.
- Fry the onion in 3 tbsps. cooking oil over medium heat until they start turning translucent.
- Strain the blended green, tomatoes, tomato, serrano chile, and ancho chiles into the fried onion.
- Blend the tomato chile sauce with onion again until smooth.
- Return the blended chile sauce into your cooking pot and cook for 20 minutes over medium heat. Then, add salt until it's just slightly salty tasting.
Assembling and Cooking
- Dip each tortilla in the reserved guajillo chile sauce.
- Add a thin slice of Chihuahua cheese to each dipped tortilla and fold in half. Do this with all the tortillas before cooking.
- Pour ¼ cup cooking oil into a medium-hot frying pan.
- Place 4 enchiladas at a time in the hot oil.
- Spoon the cooked chile sauce over each enchilada. Cook for 30 seconds. Turn them once and then spoon a little more sauce over each enchilada. Cook for 30 more seconds.
Serving
- Serve 4 enchiladas per plate. Top with crema, crumbled añejo cheese, and very thinly sliced onion rings.
