EnchiladasMediumFree

Zacatecas Ground Enchiladas with Potato

Name: Zacatecas Ground Enchiladas with Potato
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Cuisine: Mexican
Ingredients: 0.5 cdita Ground cumin; 1 cdita Salt; 2 cloves Garlic cloves; 3 cdas Vegetable oil; 12 Corn tortillas; 1 ramita Spearmint; 4 cdas Soured cream; 4 Guajillo chilli; 1 White onion; 80 g Cotija cheese; 600 g New potatoes; 2 Ancho chilli

60 min (30 prep + 30 cook) Medium 4 servings Zacatecas

Edmond Bojalil

Recetas Mexas

Published: 27 Mar 2026 · Updated: 29 Mar 2026

Zacatecan enchiladas folded in four with guajillo chilli sauce on top of spearmint potatoes and cotija.

About this recipe

Ground enchiladas ('enchiladas de suelo') are the most representative dish from Zacatecas, made in a unique way: tortillas are dipped in a freshly made guajillo and ancho chilli sauce and folded in four on the hot comal rather than rolled. The name 'de suelo' (ground) comes from the traditional technique of cooking them directly on a clay comal on the ground. They are served on a bed of potatoes cooked in broth with spearmint, cotija cheese and onion.

History & Origin

Ground enchiladas are one of the least-known gastronomic gems outside Zacatecas, a mining cuisine dish from northern Mexico's high plateau. Their origin dates to the haciendas and mines of the colonial period, when workers needed hearty, economical food. The technique of folding the tortilla in four rather than rolling it is unique to Zacatecas and distinguishes these enchiladas from all other versions across the country. The potatoes as a base speak to the influence of highland cooking, where potatoes were a staple for silver mine workers. Guajillo and ancho chillies are the quintessential northern Mexican chillies, with a smoky, earthy flavour that defines the identity of this regional cuisine.

Estimated cost

£6.00

Total cost

£1.50

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

450

Calories

12g

Protein

52g

Carbohydrates

22g

Fat

Fibre

800mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cook 600 g new potatoes (or medium potatoes, quartered) in salted water with garlic, a sprig of spearmint and half an onion for 18-20 minutes until tender. Keep the potatoes in the hot broth.
💡 Spearmint in the potatoes is the characteristic touch of this dish - do not skip it.
2
Make the sauce: lightly toast 4 guajillo and 2 ancho chillies (deseeded and deveined) on a dry comal. Soak in hot water for 15 minutes. Blend with 2 garlic cloves, 1/4 onion, cumin and salt. Fry the sauce in a little hot oil for 5 minutes until it deepens in colour and thickens.
3
Heat the comal over medium heat. Dip each corn tortilla in the chilli sauce (both sides) and place on the hot comal with a little oil. Leave 1 minute then fold in half, then in half again to form a triangle (quarter fold).
💡 The tortilla must be hot so the chilli penetrates well; don't let it go cold.
4
Serve the drained potatoes in a deep plate as the base. Place 3-4 folded enchiladas on top. Cover with crumbled cotija cheese, finely chopped white onion and soured cream to taste.