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MexicanAuthentic Cuisine

Enchiladas Mineras

Serves 4 to 6 Entree vegetarian

Enchiladas Mineras

Enchiladas Mineras are a beloved staple from Guanajuato's everyday kitchen, where their inviting aroma signals a gathering around the table. This dish carries the essence of home cooking, where ingredients are celebrated in their purest form, offering a taste of the region’s culinary heart. In Guanajuato, these enchiladas connect the day’s work with the comfort of a hearty meal.

Expect a delightful balance of earthy guajillo chiles and fragrant Mexican oregano, enveloping tender corn tortillas. The creamy queso ranchero melts into the mix, contrasting beautifully with the crisp freshness of lettuce, while pickled jalapeños add a tangy kick. Each bite is a celebration of warmth and simplicity, embodying the soul of Guanajuato's home kitchens.

Ingredients

  • 12corn tortillas — dipped in the guajillo sauce
  • 5dried guajillo chiles — stemmed and seeded
  • 2 clovesgarlic
  • 1 tspMexican oregano
  • 300 g (10 oz)queso ranchero — crumbled
  • 4potatoes — diced and fried
  • 3carrots — diced and fried
  • 1/2 headromaine lettuce — shredded
  • 2pickled jalapeños — sliced
  • 1/2 cupneutral oil
  • 1 tspfine salt

Method

  1. Start by preparing the guajillo chiles. Remove the stems and seeds from the 5 dried guajillo chiles. In a medium saucepan, bring water to a boil and add the chiles. Boil them for about 10 minutes until they are softened and pliable. This softening enhances their flavor and makes them easier to blend.
  2. Transfer the softened chiles to a blender. Add 2 cloves of garlic and 1 teaspoon of Mexican oregano. Blend until you achieve a smooth paste. This mixture will form the base of your enchilada sauce, providing a robust and earthy flavor.
  3. In a large skillet, heat 1/4 cup of neutral oil over medium heat. Pour in the blended chile sauce carefully. Fry the sauce, stirring occasionally, until it darkens and thickens, and the raw chile smell dissipates, about 5-7 minutes. This step intensifies the flavors and ensures the sauce is well-cooked.
  4. While the sauce is cooking, peel and dice 4 potatoes and 3 carrots into small, even pieces. In a separate pot, boil the vegetables in salted water until they are tender but not mushy, about 10-15 minutes. Drain and set aside. These will be the filling for the enchiladas, adding a hearty texture.
  5. In a clean skillet, heat the remaining 1/4 cup of neutral oil over medium-high heat. Quickly pass each of the 12 corn tortillas through the hot oil for about 5 seconds on each side. This softens them, making them pliable for rolling without breaking.
  6. Dip each softened tortilla into the warm chile sauce, ensuring both sides are coated. Place a spoonful of the potato and carrot mixture onto each tortilla, then roll them up tightly. Arrange the filled tortillas seam-side down on a serving platter.
  7. Crumble 300 g (10 oz) of queso ranchero over the enchiladas. Thinly slice 1/2 head of romaine lettuce and 2 pickled jalapeños, and scatter them over the top. Serve immediately to enjoy the contrast of warm enchiladas with fresh toppings.
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From the cookbook

Authentic Mexican Cuisine

This recipe is from Authentic Mexican Cuisine by Yassine Sbiti — the Mexican volume in the ComidaTime International Cuisines series.

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