Mexican cuisine · Dough, Pasta & Rice

Enchiladas Mineras

Miner's enchiladas from Guanajuato: tortillas dipped in guajillo sauce, filled with cheese, served with fried potato and carrot cubes.

Ingredients · for 4 servings

• 5 dried guajillo chiles
• 2 garlic cloves
• 1 tsp dried oregano
• 1/4 tsp cumin
• 12 corn tortillas
• 500 g waxy potatoes
• 3 carrots
• 200 g queso fresco (or mild feta)
• 1 onion
• 150 g iceberg lettuce
• 6 tbsp oil
• Salt, pepper

Instructions

1. Stem and deseed the guajillo chiles, toast in a dry pan for 30 sec. per side, until fragrant, then soak in hot water for 15 min.
2. Blend the chiles with garlic, oregano, cumin, 1 tsp salt and 200 ml of the soaking water until smooth, and pass the sauce through a sieve so no skin remains.
3. Peel the potatoes and carrots, cut into 1 cm cubes and fry in 2 tbsp oil over medium heat for 12–15 min., turning occasionally, until soft and browned at the edges; season with salt and pepper.
4. Cut the onion into fine rings, cut the iceberg lettuce into strips and crumble the queso fresco.
5. Heat the remaining 4 tbsp oil in a pan, dip each tortilla briefly into the chile sauce and fry for 30 sec. per side, until the sauce clings lightly and the tortilla stays soft.
6. Fill the tortillas with cheese and onion, fold into triangles, arrange on plates with the potato-carrot vegetables and serve immediately topped with lettuce and remaining cheese.