Enchiladas Potosinas (San Luis Potosí Chilli Masa Enchiladas)
Chilli red masa pockets filled with cheese, fried until crisp and piled with potato, carrot and crunchy lettuce.
- Time1 hr
- LevelHard
- Costabout £1.07 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Soak the guajillo chillies in just boiled water for 15 minutes until soft. Blend with 4 tablespoons of the soaking water to a smooth red paste.
15 min - 2
Mix the masa harina, salt and chilli paste, adding the warm water gradually until you have a soft, smooth dough. Cover with a damp cloth.
- 3
Boil the potato and carrot together for 8 minutes until just tender, then drain and season.
8 min - 4
Divide the dough into 12 balls. Press each one flat in a tortilla press or between plastic, put a tablespoon of ricotta in the middle, fold over and press the edges to seal.
- 5
Cook each pocket in a dry hot pan for 1 minute each side, then fry in the hot oil for 2 minutes each side until crisp. Drain on kitchen paper.
6 min - 6
Top the enchiladas with the potato and carrot, shredded lettuce, soured cream and lime wedges.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.