Lunch · 60 min · mexican

Enchiladas Potosinas

This is the kind of Mexican lunch you’ll make on repeat — masa harina and guajillo chile puree, 60 minutes, big payoff.

Ingredients

• 2.5 cups Masa harina
• 1/2 cup Guajillo chile puree
• 1.75 cups Warm water
• 2 cups Queso fresco
• 1/2 White onion
• 1.5 cups Salsa roja
• 1/3 cup Crema
• 2 cups Lettuce
• 1/4 cup Vegetable oil

Steps

1. Knead the guajillo puree right into the masa — the dough itself turns brick red. This chile-stained masa is the Potosí signature.
2. Form thin tortillas and cook on the comal 1 minute per side.
3. Fill each with queso fresco and onion, fold in half, and crisp in hot oil until the edges turn golden.
4. Warm the salsa roja and spoon it generously over the folded enchiladas.
5. Top with lettuce, more queso fresco, and crema.
6. Serve hot. The red masa against the green lettuce is as beautiful as it is delicious.

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