Originally posted June 05, 2020

Enchiladas Potosinas

Enchiladas Potosinas by MexFoodJournal

San Luis Potosi style enchiladas.


  • 8 green tomatoes
  • 1 tomato
  • 1 white onion halved
  • 2 guajillo chile peppers
  • 2 ancho chile peppers
  • 1 serrano chile pepper
  • 2 cups chicken or vegetable broth
  • 7 ozs. Chihuahua cheese
  • 7 ozs. cotija or aƱejo cheese
  • 6 ozs. crema Mexican cream
  • 1 cup cooking oil
  • 12 corn tortillas
4 servings


Remove the seeds and stems from the chiles and discard.
Soak the chiles in 2 cups warm water for 10 minutes.
Put the green tomatoes, plum tomato, and chile serrano in a pot and add just enough water to cover. Bring to a boil then reduce to a simmer and cook for 10 minutes.
Blend the guajillo chiles with 1/2 cup water and set aside. We will use the blended guajillo to coat the tortillas before placing them in the oil.
Finely chop the onion.
Fry the onion in 3 tbsps. cooking oil over medium heat until they start turn translucent.
Strain the blended green, tomatoes, tomato, serrano chile, and ancho chiles into the fried onion.
Blend the tomato chile sauce with onion again until smooth.
Return the blended chile sauce into your cooking pot and cook for 20 minutes over medium heat. Then, add salt until it's just slightly salty tasting.

1 hour



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Adapted from

Mexican Food Journal


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