Enchiladas Potosinas (4) Recipe

Toast and prepare chile

If using whole dried chiles (ancho/guajillo), remove stems and seeds, lightly toast in a dry skillet until fragrant (20–30 seconds per side) and grind to a fine powder or rehydrate briefly and purée. Combine the chile powder and crushed red chile flakes with the masa harina.

In a large mixing bowl, whisk the masa harina, toasted chile powder, crushed red chile flakes, and salt until evenly combined.

Add the lard (or shortening) to the dry mix and use your fingers or a pastry cutter to work it in until the mixture resembles coarse crumbs.

Slowly add warm water a few tablespoons at a time, mixing with your hand until a soft, pliable masa forms. The dough should be moist but not sticky; it should hold when pressed. If too dry, add up to 2 tbs more water; if too sticky, sprinkle 1 tbs masa harina.

Cover the dough with a damp cloth and let rest 15 minutes to hydrate and allow flavors to meld.

In a bowl, combine crumbled queso fresco, thinly sliced green onions (reserve some green onion for garnish), and 1/4 tsp salt. Stir to distribute evenly. Taste and adjust salt if necessary — the cheese is mildly salty so avoid over-salting.

Divide the masa into 8 equal portions (for 4 enchiladas, make two slightly overlapping disks per enchilada) or 8 slightly larger disks if you prefer one tortilla folded style. Roll each portion into a ball and keep covered with a damp towel to prevent drying.

Using a tortilla press lined with plastic (cut-open freezer bag) or between two pieces of plastic wrap, press each ball into a 5–6 inch thin disk. If the dough sticks, dampen the plastic slightly.

Place about 2 tablespoons of the cheese-green onion filling in the center of a disk. Fold the disk over the filling to enclose it (like a half-moon) and press the edges to seal. For a more traditional Potosina shape, fold and press so the filling stays inside and the disk remains thin. Repeat with remaining dough so you have 8 filled pockets (two per serving).

Heat a large nonstick or cast-iron skillet or griddle over medium-high heat. Lightly oil the surface or brush with a little oil. Grill each filled masa on the hot surface 1–2 minutes per side until you see light browning and slightly crisped edges — this develops texture and flavor. Work in batches; keep finished pieces covered with a towel.

In a deep skillet or shallow saucepan, pour oil to a depth of about 1/4–1/2 inch and heat over medium heat to 350°F (175°C) or until a small masa scrap sizzles immediately. Fry the grilled enchiladas 30–60 seconds per side until puffed slightly and golden — they should be crisp but not oily. Drain on paper towels. Do not overcrowd the pan; maintain oil temperature.

Preheat oven broiler or set oven to 400°F (200°C). Arrange the fried enchiladas on a rimmed baking sheet or ovenproof skillet in a single layer.

Evenly sprinkle shredded Jack cheese over each enchilada (about 2–3 tablespoons each). Place under the broiler or in the oven just until the cheese melts and bubbles, 1–3 minutes — watch closely to avoid burning.

Remove from oven, transfer to serving plates, and sprinkle with the reserved thinly sliced green onions for freshness and color.

Halve and pit the avocados. Scoop flesh into a bowl and mash to desired texture with a fork.

Stir in lime juice, salt, chopped onion, cilantro (if using), and jalapeño (if using). Taste and adjust seasoning and lime as needed.

Serve guacamole alongside the hot enchiladas for guests to scoop or dollop on top.

Serve 2 enchiladas per person warm with a side of guacamole. Leftover masa pockets can be reheated briefly in a skillet to crisp and re-melt cheese.

Tip: For a more authentic smoky heat, lightly toast dried chiles and crush them by hand rather than using pre-ground chili powder. Queso fresco can be substituted with a mix of crumbly white cheese and a milder farmer's cheese if unavailable.