Enchiladas Potosinas


From our COOKS! 2013 Issue.


Enchiladas Potosinas


For 6 Person(s)


  • 2 dried ancho chiles, seeds and stemmed removed
  • 1 clove garlic
  • 1 pounds fresh white corn masa
  • 2 tablespoons (or more) masa harina (if needed)
  • Salt, to taste
  • 12 ounces queso Oaxaca, grated
  • 1/2 white onion, chopped, divided
  • 2 tablespoons vegetable oil
  • 1 avocado, sliced
  • 3 ounces queso fresco, crumbled

Enchiladas Potosinas Directions

  1. Slightly dry roast the ancho chiles in a hot skillet, then soak them in hot water for 15 minutes. Place the chiles in a blender with the garlic and blend to make a smooth and thick puree—adding water only if needed.
  2. Place the fresh masa in a bowl, and add the chile puree and salt to taste. The dough should have the consistency of Play-Doh. If it’s too wet, add masa harina flour; if it’s too dry, add water by the spoonful. Cover the dough with a damp cloth and let it rest for 20 minutes. 
  3. Make small tortillas about 4 inches in diameter and about ¹/16-inch thick with the prepared masa and cook them on one side only on a comal or griddle until the edges of the tortillas begin to separate from the griddle (if it’s easy to lift without it breaking, it’s cooked).
  4. On the cooked side of each tortilla, place some of the queso Oaxaca and onion (or stuff with cooked and shredded chicken or pork instead), fold in half and press to seal, like a turnover.
  5. Before serving, heat a griddle or skillet with a little vegetable oil and cook the enchiladas on both sides until heated through, the cheese is melted and the exterior is slightly browned. Transfer 3 enchiladas to each individual serving plate, garnish with some of the chopped onion, avocado slices and queso fresco on top. Serve immediately with your choice of salsa.

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