Name: Miner's Enchiladas Guanajuato
Prep time: 30 min
Yield: 4
Cuisine: Mexicana
Ingredients: 12 corn tortillas; lard; 15 guajillo chiles, seedless; 1 clove garlic; water; 1 tablespoon cumin; 1/2 tablespoons oregano; 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

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.