Hello friends of Paulina Cocina! How have you been this week? Well, let me tell you that Mexican cuisine has many recipes that are loved all over the world, among which we can mention, for example, the 10 most traditional Mexican recipes. These are mainly those based on a corn tortilla. This is because they can vary in form and content.
Also, when we think of Mexican food, we inevitably think of spice. But don't worry, because their versatility allows us to adjust the heat to our taste. That said... The enchiladas potosinas recipe we bring you today uses serrano peppers, so it's ideal for spicy food lovers.
Like its other sister recipes made with corn tortillas, enchiladas potosinas are very easy to make and we highly recommend them for family or friends gatherings. Let's learn a little more about enchiladas potosinas and their original recipe!
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About the enchiladas potosinas
Enchiladas Potosinas are a typical Mexican originating from the city of San Luis Potosí . They are prepared with soft corn tortillas filled with grated cheese and covered with a guajillo chili and garlic sauce. Once filled, the tortillas are rolled and placed on a plate, where they are covered with the sauce and sprinkled with fresh cheese and chopped onion. They are sometimes served with refried beans and sour cream.
Enchiladas Potosinas are known for their spicy, smoky flavor and are very popular throughout Mexico and in some parts of the United States. It's a very traditional dish in the city of San Luis Potosí and can be found in many restaurants and food stands in the city and surrounding region.
History of the original recipe for enchiladas potosinas
Enchiladas Potosinas are believed to have originated in the city of San Luis Potosí, in central Mexico, during the 19th century , hence their name, inherited from their place of origin. However, as is generally the case in the history of gastronomy, the exact origin of the recipe is unknown, leaving us with popular knowledge.
Enchiladas Potosinas are said to have been invented by the women of Potosí, who prepared this dish as a quick and economical meal for their families. They used simple and accessible ingredients, such as corn tortillas, cheese, chili peppers, and garlic, to create a tasty and satisfying meal.
Over time, enchiladas potosinas, which originated in homes as a meal to solve family problems, became popular in the region and became a traditional and distinctive dish of Potosí cuisine . That's the great thing about Mexican cuisine: almost all of its dishes originate this way.
What does the original recipe for enchiladas potosinas contain?
Traditional enchiladas potosinas are made with soft corn tortillas filled with grated cheese and topped with a guajillo chili and garlic sauce. They're simple and tasty, but there are some options that can be added to customize the dish to suit each person's taste.
5 filling options for enchiladas potosinas
- Meat : Some recipes include shredded beef or pork to give the dish more flavor and consistency.
- Refried beans : Enchiladas are often served with refried beans, which are a common side dish in Mexican food.
- Cream : Sour cream or Mexican crema can be used to soften the spiciness of chili sauce and to add a creamy texture to the dish.
- Queso fresco : In addition to the grated cheese used for the filling and topping of the enchiladas, queso fresco can also be sprinkled over the sauce to add extra flavor.
- Lettuce and tomato : Some diners prefer to add shredded lettuce and diced fresh tomato to their enchiladas for extra freshness and texture.
Original recipe for enchiladas potosinas
- Yield : 12 portions
- Preparation time : 50 minutes
Ingredients of the original recipe for enchiladas potosinas
- 12 corn tortillas
- 500 gr of grated cheese
- 2 serrano peppers
- 2 garlic cloves
- 1 teaspoon of salt
- 2 cups of water
- 1 cup of fresh cheese
- Oil for frying, as needed
Optional: sour cream, julienned white onion, avocado, and cilantro leaves for serving
How to make enchiladas potosinas step by step
- Wash and dry the serrano peppers, remove the seeds and cut off the tips.
- Heat a skillet over medium heat and place the chiles in it. Toast the chiles on both sides until lightly browned, about 2 minutes per side.
- Remove the chiles from the pan and place them in a bowl. Cover the chiles with hot water and let them soak for about 10 minutes, or until softened.
- Meanwhile, peel and chop the garlic.
- When the chiles are soft, remove them from the water and place them in a blender with the garlic, salt, and two cups of water. Blend until a smooth, even sauce forms.
- Heat oil in a skillet over medium-high heat. Take a corn tortilla and fry it in the oil until softened, about 10 seconds per side. Remove the tortilla from the oil with a spatula and place it on a paper towel to remove excess oil.
- Place a portion of grated cheese in the center of the tortilla, roll it up, and place it in an enchilada dish. Repeat the process with the remaining tortillas.
- Preheat the oven to 180°C. Pour the guajillo chile sauce over the prepared enchiladas and sprinkle with crumbled queso fresco.
- Bake the enchiladas in the oven for 10-15 minutes or until the cheese is melted and the sauce is hot.
- Serve the enchiladas hot with sour cream, julienned white onion, avocado, and cilantro leaves if desired.
