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Enchiladas ‘Potosinas’ with Ensalada Fresca and Tomatillo Salsa

Enchiladas ‘Potosinas’ with Ensalada Fresca and Tomatillo Salsa

Try this original Mexican enchiladas recipe by Diana Dávila, the chef and owner of Mi Tocaya Antojería in Chicago, IL. The perfect sharing dish for a gathering. 


04 May, 2021
Average: 2.6 (11 votes)


serves for



For the Enchilada (Mexican chilli paste):
Guajillo pepper
1/4 ounce (7.5 g) crushed guajillo chili (no stems/seeds)
1.5g pimentón
0.5g dried Mexican oregano
Granulated onion
3.5g salt
Vegetable oil
1 ounces (27.5 g) vegetable oil
Filtered water
1.5 ounces (42.5g) water
For the Cheese Filling
3.5 ounces (100 g) grated queso Sincho
3.5 ounces (100 g) grated queso fresco
2.5 ounces (70 g) sauce for Cheese Filling (see recipe)
For the Cheese Filling Sauce
4 ounces (112.5g) charred tomatillos
Plum tomatoes
1/2 charred plum tomato
3.5g charred smashed garlic
Green chiles
1 charred stemmed serrano chilies,
Sunflower oil
1/8 cup (30 ml) sunflower oil
Salt (optional)
For the Enchiladas Potosinas
1/2 pound (227.5 g) masa
3/4 pounds (282.5 g) Queso Salsero (see recipe)
For the Tomatillo Salsa
2 tomatillos, quartered
Green chiles
1/2 serrano chili, sliced
1/2 avocado, pitted and halved
1/4 bunch cilantro (fresh coriander) chopped
Lime juice
0.5 ounce (14 g) lime juice
For the Ensalada Fresca
Red cabbage
Thinly sliced red cabbage
White onion
Finely sliced white onion
Finely julienned radish
Diagonally thinly sliced scallion (spring onion)
Avocado oil
Lime juice

Celebrate Cinco de Mayo, or the fifth of May, by making Diana's zingy enchiladas, in her step-by-step recipe, courtesy of Today’s Special cookbook by Phaidon as shared by Fine Dining Lovers. 


Step 01

Make the Enchilada (Chilli Paste):

In a stainless steel bowl, combine the chilies, pimentón, granulated onion, and salt. Mix by hand.

In a medium saucepan, heat the oil and to 350°F (177°C). Add the chilli mixture and cook, stirring constantly so the paste fries evenly but does not burn. Add a touch of salt. Add the water. Set to 210°F (99°C), occasionally stirring, for 10 minutes, until the chilies reconstitute and turn into a paste.

Let the enchilada (chilli paste) completely cool before using.

Step 02

Make the Sauce for the Cheese Filling:

Muddle the ingredients in a pestle and mortar or coarsely blend, adding salt if needed. Transfer to a pan and bring up to a boil, then reduce the heat and simmer for 10 minutes. Set aside to cool.



Step 03

Make the Cheese Filling:

In a stainless steel bowl, hand mix the cheeses and the sauce for the cheese filling. Set aside for stuffing.


Step 04

Make the Enchiladas Potosinas:

In a bowl, work the cooled chilli paste (enchilada) into the masa with your hands until it’s evenly incorporated. Hand-press a ball of masa (about 15 g) into a thin tortilla round (use a plastic bag as a liner so it doesn’t stick). Cook the tortilla on a hot flattop. Only cook the tortilla on one side—it should be raw on the other side (making it adhesive).

Remove from the heat and place about 1 teaspoon of the queso salsero mixture in the centre. Fold the tortilla in half, enclosing the stuffing and pinching the seams. Return to the flattop to dry the masa on both sides and bind the ingredients. Let cool. To finish, lightly panfry or sear on the flattop until both sides are crisp. Do not deep fry.



Step 05

Make the Tomatillo Dressing:

In a blender puree all the ingredients until silky smooth. Taste for salt.



Step 06

Make the Ensalada Fresca:

In a large bowl, toss together the cabbage, onion, radish, and scallion (green onion). Toss with avocado oil, lime juice, and salt to taste. Dress with tomatillo dressing.

Serve the enchiladas with ensalada fresca on the side.

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