Miner's Enchiladas are a traditional dish from the state of Guanajuato. Since the colonial era, Guanajuato has been established as a mining town that is still the leading national producer of gold and the fourth of silver. It is said that this dish was favored by the mining class and women would bring it to their husbands at the end of their workday.
2 cups romaine lettuce, washed, disinfected, and chopped
1/2 kilos potato, peeled, cooked, and diced
1/2 kilos carrot, peeled, cooked, and diced
100 grams ranchero cheese, crumbled, for garnish
pickled Jalapeño chiles
Preparation
30 mins
0 mins
Low
For the sauce, blend the cumin, guajillo chiles, oregano, and garlic with a little water. Fry with some lard in a skillet.
Dip the tortillas in the sauce and fry them in hot lard, quickly filling and rolling them up. In the same fat, fry the potatoes and carrots. The enchiladas are arranged on a platter, topped with the fried vegetables, then the chopped lettuce (you can also use it as a bed if you prefer), sprinkled with grated cheese, and decorated with pickled chili strips.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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