Enchiladas Potosinas (San Luis Potosi Red Chilli Masa Enchiladas)
Chilli-red masa pockets filled with cheese, crisped in a pan and piled with soft potato and carrot, the way they are served in San Luis Potosi.
- Time1 hr 10
- LevelMedium
- Costabout £1.26 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
Toast the chillies in a dry frying pan for 20 seconds each side until they smell fruity. Do not let them blacken. Cover with 300 ml boiling water and leave to soak for 15 minutes.
15 min - 2
Blend the soaked chillies with 120 ml of the soaking water, the garlic and 0.5 tsp salt until smooth. Pass through a sieve into a bowl.
- 3
Mix the masa harina with 1 tsp salt, 180 ml warm water and 60 ml of the chilli puree. Knead for 2 minutes into a soft, red dough that does not crack. Cover and rest for 10 minutes.
10 min - 4
Boil the potato and carrot cubes in salted water for 6 minutes, then drain. Fry in 1 tbsp oil for 5 minutes until lightly golden. Season and keep warm.
11 min - 5
Roll the dough into 8 balls. Press each between two sheets of baking parchment to a disc about 12 cm across. Cook in a dry hot pan for 1 minute each side, until set and a little puffy.
- 6
Put a spoonful of cheese on half of each disc, fold over and press the edges shut. Heat the remaining oil in the pan and fry the enchiladas in batches for 2 minutes each side, until crisp and a deeper red. Drain on kitchen paper.
8 min - 7
Warm the rest of the chilli puree. Pile the potato and carrot, lettuce and onion on top, then spoon over the cream and a little warm chilli sauce.
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.