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  Mexican Recipes Mexican Enchiladas Recipes Enchiladas from St Luis Potosi

Enchiladas from St Luis Potosi


For the dough

  • 2 dried Ancho chillies – deveined and seeds removed
  • Water
  • 1 kg masa harina for tortillas
  • Salt and pepper

For the filling

  • grilled guajillo chillies – deveined and seeds removed
  • Water
  • 1 grilled tomato
  • 5 grilled tomatillos
  • ½ grilled onion
  • 2 grilled garlic cloves
  • 2 spoons of lard ( preferably pork )
  • 100g cheddar cheese ( mild ) grated
  • 100g cheddar cheese ( mature ) grated
  • Vegetable oil

To serve with:

  • A lettuce
  • 1 chopped onion
  • 300gr feta cheese
  • Slices of avocado


  1. Dough – Soak the ancho chillies in hot water for 5 minutes. Remove and discard the water. Blend in a food processor. Scrape the mixture into a separate bowl and mix with the masa harina adding a little salt. If the mixture becomes dry add a little water. Knead for 10 minutes. Then, leave the dough in a warm place in a container, cover with a damped kitchen cloth. Rest for 20 minutes
  2. Filling - Soak the chillies guajillos in hot water for 5 minutes and then blend them with the tomato, tomatillo, onion and garlic, salt and pepper. Fry the sauce in a saucepan with the hot lard, cooked on low flame for 10 minutes until is reduced and quite thick. Then, mix in the cheeses gently until smooth.
  3. With a tortilla press make the tortillas with the dough. Add a spoonful of uncooked filling to the centre of each tortilla. Seal with a little water on the edge and fold like a pasty or ravioli. Gently fry on each side and transfer to a deep fryer for 5 minutes.
  4. Serve hot over a bed of lettuce. Decorate with onion, cheese and avocado slices


Sort by:
Ancho Chillies 100g Guajillo Chiles 80gr Street Taco Size White Corn Tortillas - Gluten Free 20 x tortillas
Quantity Out of stock
Tomatillos CAREY 790g
Quantity Out of stock
Mexican recipes