📝 About This Recipe
Hailing from the town of Soledad de Graciano Sánchez in San Luis Potosí, these unique enchiladas are a masterpiece of Mexican breakfast tradition. Unlike standard enchiladas, the dough itself is infused with vibrant guajillo chili, creating a beautiful red tortilla that is filled with a spicy cheese and salsa mixture before being lightly fried. The result is a crispy, savory, and aromatic delight that perfectly balances the heat of the peppers with the creaminess of local cheese.
🥗 Ingredients
The Masa (Dough)
- 2 cups Masa Harina (preferably corn flour like Maseca)
- 4 pieces Guajillo Chiles (stemmed and seeded)
- 1.5 cups Warm Water (used for soaking chiles and mixing dough)
- 1 teaspoon Salt (fine sea salt)
The Filling
- 1.5 cups Queso Añejo or Cotija (crumbled)
- 2-3 pieces Serrano Chiles (finely minced)
- 3 pieces Tomatillos (boiled and mashed into a paste)
- 1/4 cup White Onion (very finely minced)
For Frying and Garnish
- 1/2 cup Vegetable Oil or Lard (for shallow frying)
- 1 cup Refried Beans (warm, for serving on the side)
- 1/2 cup Crema Mexicana (to drizzle)
- 1 piece Avocado (sliced)
- 1/4 cup Pickled Jalapeños (for garnish)
👨🍳 Instructions
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1
Toast the guajillo chiles in a dry skillet over medium heat for 30 seconds per side until fragrant but not burnt. Submerge them in 1 cup of very hot water for 15 minutes to soften.
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2
Place the softened chiles and 1/4 cup of their soaking liquid into a blender. Process until completely smooth. Strain this red paste through a fine-mesh sieve into a bowl to remove any bits of skin.
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3
In a large mixing bowl, combine the masa harina and salt. Gradually add the red chile paste and enough warm water (about 1 to 1.25 cups total) to form a smooth, pliable dough that doesn't stick to your hands. Knead for 2-3 minutes.
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4
Cover the red dough with a damp cloth and let it rest for 20 minutes to hydrate the corn flour properly.
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5
Prepare the filling by mixing the crumbled cheese, minced serrano chiles, mashed tomatillos, and minced onion in a small bowl until it forms a thick, spreadable paste.
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6
Divide the dough into small balls (golf ball size, about 30-35 grams each). Use a tortilla press lined with plastic to flatten each ball into a 4-inch circle.
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7
Place 1 teaspoon of the cheese filling in the center of the raw tortilla. Fold the tortilla in half to create a half-moon shape (like a small empanada) and press the edges firmly to seal.
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8
Heat a dry comal or non-stick skillet over medium heat. Lightly sear each filled enchilada for about 1 minute per side. This 'sets' the dough before frying.
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9
In a heavy skillet, heat the vegetable oil or lard over medium-high heat. You want about 1/4 inch of oil.
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10
Fry the enchiladas in batches for 2 minutes per side until the edges are slightly crispy and the color deepens to a dark ruby red.
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11
Drain the enchiladas on paper towels to remove excess oil.
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12
Serve warm, usually 4 or 5 per plate, accompanied by a side of refried beans and the suggested garnishes.
💡 Chef's Tips
If the dough cracks when folding, it is too dry; add a tablespoon of water at a time until it is supple. Always strain the guajillo paste; the tiny skins can ruin the smooth texture of the masa. Don't overfill the enchiladas or they will burst open in the hot oil. For the most authentic flavor, use pork lard for frying; it adds a traditional richness that oil cannot replicate. If you can't find Queso Añejo, a mix of Feta and Parmesan is a great substitute for that salty, aged kick.
🍽️ Serving Suggestions
Serve with a side of 'Frijoles Refritos' topped with a sprinkle of cheese. Add a portion of 'Cecina' (thinly sliced salted beef) or a fried egg on top for a hearty breakfast. Drizzle generously with Crema Mexicana and top with crisp pickled carrots and onions. Pair with a hot cup of Cafe de Olla (spiced Mexican coffee) or fresh orange juice. Include a side of freshly sliced avocado to cool down the heat from the serrano filling.