EnchiladasMedium

Potosinas-Style Enchiladas

Name: Potosinas-Style Enchiladas
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Cuisine: Mexican
Ingredients: 5 Ancho chilli; 0.5 White onion; 2 Garlic clove; 2 Serrano chilli; 0.5 cup Soured cream; 4 leaves Lettuce; 1 cup Guacamole; 500 g Corn masa (dough); 250 g Fresh cheese (queso fresco); 1 to taste Salt; 1 cup Vegetable oil

75 min (45 prep + 30 cook) Medium 6 servings San Luis Potosí

Edmond Bojalil

Recetas Mexas

Published: 4 Feb 2026 · Updated: 10 Mar 2026

Ancho chilli masa tortillas stuffed with cheese, fried until crispy.

About this recipe

Enchiladas potosinas originate from San Luis Potosí and are distinctive because the tortilla dough is mixed with ancho chilli paste, giving it an intense red colour. They are filled with cheese and fried until beautifully crispy. Served with cream, lettuce, salsa verde and guacamole.

History & Origin

Enchiladas potosinas were created at the end of the nineteenth century by Senora Cristina Jalomo in the town of Soledad de Graciano Sanchez, near San Luis Potosi. What makes them unique is that the ancho chilli is incorporated directly into the sweetcorn masa, dyeing it an intense red and giving it a flavour that permeates every bite. Unlike other enchiladas, these are filled with fresh cheese, folded into a half-moon shape and fried until crispy on the outside and soft within. The Jalomo family kept the recipe a secret for generations before it became popular throughout the state. They are served with cream, lettuce, guacamole and green salsa, and have been considered Gastronomic Heritage of San Luis Potosi since 2017.

Estimated cost

£8.29

Total cost

£1.38

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

500

Calories

26g

Protein

46g

Carbohydrates

24g

Fat

Fibre

860mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Devein the ancho chillies and soak in hot water for 20 minutes until soft. Drain and set aside.
2
Blend the soaked chillies with the onion, garlic and half a cup of water until you have a thick, smooth red paste. Strain.
3
Mix the corn masa with the strained chilli paste, kneading vigorously for 5 minutes until you have a smooth, evenly red dough.
💡 The dough should be soft but not sticky. If too dry, add a little more chilli paste.
4
Divide the dough into 12 equal portions. Using a tortilla press lined with cling film, flatten each into a thin disc about 12 cm across.
5
Place crumbled fresh cheese on one half of each raw tortilla. Fold over to form a half-moon shape and press the edges firmly to seal.
💡 For extra flavour, mash in a little finely chopped onion or a pinch of ground cumin.
6
Cook the enchiladas on a hot comal over medium heat for 3 minutes on each side until firm and lightly charred.
7
In a frying pan with plenty of oil at 180°C, fry the pre-cooked enchiladas for 2–3 minutes on each side until crispy and golden.
💡 The double cooking (comal then frying) is the secret to a crispy outside and soft inside.
8
Make the salsa verde: blend the serrano chillies with cooked tomatillos and salt.
💡 Keep the oil at a steady medium-high heat — too hot and they'll brown before getting properly crispy.
9
Serve the enchiladas potosinas hot, accompanied by cream, shredded lettuce, guacamole and salsa verde.