Miners' Enchiladas from Guanajuato

Sophia Rivera
Prepare this traditional enchilada recipe from the state of Guanajuato. It is said that this dish was favored by the mining class, and women would bring it to their husbands after their workday, as during the colonial period, Guanajuato was a major mining center, hence the name Miners' Enchiladas. Today, it is a very popular dish, and many variations exist.
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Ingredients
4
Servings
  • 15 guajillo chiles, cleaned and soaked in hot water for the sauce
  • 1 clove garlic, for the sauce
  • 1 teaspoon cumin, for the sauce
  • 1/2 tablespoons oregano, for the sauce
  • 1/2 cups water, for the sauce
  • 2 tablespoons lard, for the sauce
  • salt, for the sauce
  • vegetable oil, for frying the tortilla
  • 12 corn tortillas
  • 2 cups potato, cooked, peeled, and diced
  • 2 cups carrot, peeled, cooked, and diced
  • salt, for the vegetables
  • pepper, for the vegetables
  • 1 1/2 cups ranchero cheese, crumbled
  • 2 cups lettuce, in strips
  • pickled Jalapeño chiles, in slices, for accompaniment
Preparation
20 mins
15 mins
Low
  • For the sauce, blend the soaked chiles with the garlic, cumin, oregano, and water until you obtain a well-integrated mixture.
  • Cook the sauce for a few minutes in a small pot with lard, season with salt, remove from heat, and let cool slightly. Coat the tortilla on both sides with the sauce and fry in hot oil over low heat. Drain and set aside.
  • In the same oil used for the tortillas, fry the potato and carrot. Season with salt and pepper. Set aside.
  • Assemble your enchiladas, fill the tortilla with ranch cheese and fold it, place fried potato and carrot, lettuce, and pickled jalapeño on top to taste.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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