Guanajuato-Style Enchiladas Mineras

Eduardo Espino García
A classic dish with a lot of history! These Guanajuato-Style enchiladas mineras were first prepared by the wives of miners in Guanajuato, but now we bring this drool-worthy recipe to your home. These enchiladas made with corn tortillas, oregano, romaine lettuce, guajillo chiles, ranchero cheese, and oregano will forever be in your top 10 thanks to their delish flavor!
Reviewed by
4.8
|
20 comentarios
0
Favorites
Collections
Menu planner
Shopping list
Ingredients
4
Portions
  • 12 corn tortillas
  • some lard
  • 15 guajillo chiles, trimmed, seeded, and rehydrated, for the sauce
  • 1 clove garlic
  • water
  • 1 tablespoon cumin
  • 1/2 tablespoons oregano
  • 2 cups romaine lettuce, rinsed and shredded
  • 1/2 kilos potato, peeled, cooked, and cut into cubes
  • 1/2 kilos carrot, peeled, cooked, and cut into cubes
  • 100 grams ranchero cheese, crumbled
  • pickled Jalapeño chiles
Preparation
30 mins
0 mins
Easy
  • For the sauce: In a blender, combine cumin, guajillo chiles, oregano, garlic, and a bit of water and blend until smooth. In a skillet, add lard and fry sauce.
  • In the same skillet, dip tortillas in guajillo sauce. In another skillet, heat lard and fry dipped tortillas. Stuff with queso ranchero immediately and roll. In the same skillet, fry potatoes and carrots. Arrange Guanajuato-style enchiladas mineras on a plate topped with fried vegetables and shredded lettuce. Sprinkle Guanajuato-style enchiladas mineras with ranchero cheese and garnish with pickled Jalapeño chiles.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this recipe has?