Enchiladas Potosinas
Enchiladas Potosinas are a traditional Mexican dish from San Luis Potosí, featuring masa dough infused with achiote and stuffed with cheese, beans, and chili sauce. These enchiladas are folded and cooked, creating a flavorful and unique dish.
Equipment
- Griddle or Frying Pan
- Mixing Bowl
Ingredients
Masa Dough
- 2 cups corn masa harina
- 2 tbsp achiote paste
- 1 ½ cups water or chicken broth
- To taste salt
Filling
- 1 cup Oaxaca cheese shredded
- ½ cup refried beans
- ½ cup red chili sauce
Cooking & Garnishes
- cooking oil for frying
- lettuce for garnish
- queso fresco crumbled
- avocado sliced
- salsa verde or roja
Instructions
- In a bowl, mix masa harina, achiote paste, salt, and water (or chicken broth). Knead until the dough is smooth and pliable.
- In a separate bowl, combine the shredded Oaxaca cheese, refried beans, and red chili sauce to make the filling.
- Take a small portion of the masa dough and flatten it into a thin circle.
- Place a spoonful of the filling on one half of the masa circle, then fold it over to create a half-moon shape. Press the edges to seal.
- Heat a griddle or frying pan with a little oil. Cook the enchiladas on each side until golden brown and slightly crispy.
- Serve hot, garnished with lettuce, crumbled queso fresco, avocado slices, and salsa.
Notes
For a lighter version, you can bake the enchiladas instead of frying them. Preheat the oven to 375°F (190°C) and bake until golden and crisp.