The Magic of Mom's Kitchen: Birthday Enchiladas Edition

Birthday Enchiladas: A Taste of Love and Memory

I often talk about Mom and her phenomenal cooking. No one ever left her kitchen hungry. She shared her love through food, and years later, people still remember not only the meal, but how they felt while eating it. She was pure magic. 

A Birthday Tradition

As part of her birthday gift to her family, Mom would lovingly prepare our favorite meals. Dad's pick changed from year to year, usually involving some kind of seafood (much to my disappointment.) My older siblings always chose mole - one loved red mole, the other green mole - never once asking for anything else. 

And me? My choice was easy and never wavered. Every year, I asked for Enchiladas Potosinas.

What Makes Them Special

If you've never had them, Enchiladas Potosinas are pure joy in each bite. They start with a tortilla infused with red chile, then topped with potato and chorizo, shredded cabbage, tomato, and crumbled queso fresco. Optional - but highly encouraged - were avocado slices and a drizzle of crema. 

Unlike the familiar rolled tortillas covered in sauce, these are served open-faced or folded empanada-style, lightly fried to crisp them up just a bit. 

Legend has it that these enchiladas were born by accident in 1919 in Soledad, San Luis Potosi, when a local cook, Dona Cristina Jalomo, accidentally mixed chile paste into her masa. The result was a delicious red tortilla that would go on to become a regional culinary treasure. 

Mom's Magic Touch

Mom was particular about her ingredients. Everything had to be just right. If she couldn't find something locally, she'd call family and friends across Texas and Mexico to track it down. That dedication, along with her love, made every bite unforgettable. 

The last time she made my birthday enchiladas was 2018. The following year, Dad tried his hand at them. They were delicious - and my heart swelled with gratitude - but they weren't quite the same. Maybe it was too close to saying goodbye, but that sprinkle of Mom's love was missing, and we didn't try again after that. 

This Year's Birthday Wish

Fast forward six years. Lou asked what I wanted to do for my birthday (and as a Leo, of course I celebrate my birth month, not just a day). As always, i wanted something simple and casual. Big celebrations have never been my thing - time with family is all I need. 

And this year, I found myself craving my birthday enchiladas again. 

Searching for the Right Recipe

I'd tried store-bought versions and even attempted a homemade recipe once, but nothing ever matched Mom's. Last week, though, I decided to search again. That's when I stumbled upon Pati Jinich's website. Of course, I thought.

Her recipe, simply titled Red Tortillas, caught my eye. Just five ingredients - masa harina, guajillo chiles, roma tomato, salt, and water. Staples from Mom's kitchen. It felt right.

Bringing Mom Back to the Table

I followed the recipe carefully, kneading the masa, rolling the balls, and pressing them using Mom's old tortilla press. I cooked them on her comal, making them a little thicker than usual, just in case. 

When the first tortilla came off the comal, I couldn't wait. I tore into it, as soon as I tasted, I smiled. This was it. The flavor I'd been chasing, the one I thought I'd lost. It felt like Mom was right there with me.

Sometimes the simplest things - five ingredients, fifteen minutes - hold the most magic. 

Want to Try Them?

I've linked Pati's original recipe for the red tortillas here. I'll also give a quick rundown for the whole enchilada (ba-dum-tsssh!) below. If you're feeling adventurous, give them a try. I think Mom would have approved. 

Ingredients for the red tortillas: 

• 3 guajillo chiles (dried chiles oftentimes found in the produce department or down the spice aisle, usually in bags)
• 2 garlic cloves
• 1 ripe Roma tomato
• ~2 cups water
• 2 cups masa harina
• 1/2 teaspoon kosher or sea salt

Ingredients for the enchiladas: 

• 6 ounces chorizo (pork, beef, or soy chorizo can all work here; I prefer beef)
• 2 medium russet potatoes, diced in 1/4" cubes
• 1/2 head of cabbage, shredded
• 2 ripe Roma tomatoes, diced
• 1 lime
• salt and pepper to taste
• 1 avocado, sliced (optional)
• 1/2 cup crema (optional)

Make the tortillas: 

1. Add your guajillo chiles, whole garlic cloves, and tomato into a small saucepan. Optional: cut a small X into one end of the tomato before adding to the saucepan. This will help peel the skin if you would like. Cover with water and bring to a boil. Once boiling over medium-high heat for 10 minutes, the tomato should be a bit mushy and the dried chiles should have rehydrated. 
2. Place the chiles, garlic, and tomato along with 1 cup of the cooking liquid in a blender. Reserve the remainder of the cooking liquid. Puree the chiles, garlic, and tomato until completely smooth. Strain into a measuring cup. You should have 1 1/2 cups of liquid. If needed, add some of your cooking liquid until you reach 1 1/2 cups. 
3. Combine the masa harina and 1/2 teaspoon salt in a bowl. Gradually add your guajillo sauce. Continue kneading the masa until all of the sauce has been incorporated. The masa should be smooth. Cover with a kitchen towel and set aside.
4. Preheat your comal over medium-high heat. If you don't have a comal, a cast iron or large nonstick pan will work well. 
5. Line your tortilla press with plastic rounds. Mom used the packaging from store-bought tortillas but produce bags or sandwich bags can work well for this also. Keep a small bowl of water next to you. You'll this to dip your fingers in as you work if you find them getting a bit too sticky.
6. Divide the masa balls into 12-16 pieces. Press them out using the tortilla press one by one as you keep the rest covered. Open the tortilla press. Line the bottom with one piece of your plastic wrap. If using the tortilla packaging, make sure the inside of the bag is facing up. Place a masa ball on the plastic and then top with the second piece of plastic (inside of the package facing down). Close the tortilla press and push down on the handle, gently, 1-2 times. You should have a thin 5-6" circle, about 1/4" thick.
7. Peel the top piece of plastic off and flip onto your hand. Peel the second piece of plastic off and carefully place on your comal, careful not to touch the hot comal.
8. Allow the tortilla to cook 45 seconds to 1 minute. Flip the tortilla and cook for 1 minute - 1 minute 30 seconds. The tortilla should start to freckle a bit and slightly brown. Flip once again. The tortilla should start to get puffy. (Old wives tale, according to Mom, is that if the tortilla puffs, your future mother-in-law is going to love you.) Allow the tortilla to cook up to 30 seconds longer and then place in a tortilla holder or kitchen towel to keep warm. Repeat this process with the remaining masa balls. 

Make the enchiladas: 

1. Heat a large skillet on medium-high heat. Add your chorizo and cook, stirring constantly until fully cooked. Remove from heat.
2. In the same pan, add about 1 tablespoon of oil and allow to heat. Once heated, add your diced potatoes. Season with salt and pepper to taste. Cook over medium-high heat for about 10 minutes. Once your potatoes are cooked (should be fork-tender), add your chorizo back to the pan. Allow to cook 3-5 minutes longer and remove from heat. 
3. Place a tortilla on a plate. Add your potato and chorizo on top, about 3 tablespoons. Add a handful of shredded cabbage and tomato, squeeze some fresh lime juice on top and then top with as much crumbled queso fresco as your heart desires. If you're lightly frying: Place about 2 tablespoons of the potato and chorizo to one side of the tortilla, fold over the other side. Place in a pan with ~ 1 inch heated oil. Fry for 30-45 seconds and flip until lightly fried. Mom would thread a toothpick through the open edge to keep the tortilla closed and the filling from escaping. Be sure to remove the toothpick before serving. Follow steps for topping.
4. Enjoy!