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The Enchiladas Mineras are a traditional dish from the state of Guanajuato. Since colonial times, Guanajuato was consolidated as a mining town that to date is the first national producer of gold and the fourth of silver. They say that this dish was preferred by the mining class and the women took it to their husbands at the end of their work day.
2 cups butterhead lettuce, washed, disinfected and chopped
1/2 kilos potato, peeled, cooked and chopped into cubes
1/2 kilos carrot, peeled, cooked and chopped into cubes
100 grams ranchero cheese, crumbled, to accompany
pickled jalapeño pepper
Preparation
For the sauce, mix the cumin, guajillo chiles, oregano and garlic with a little water. Fry with a little butter in a pan.
Pass the tortillas through the sauce and fry them in the hot butter, fill quickly and roll up. In the same fat fry the potatoes and carrots. The enchiladas are placed in a platter, covered with fried vegetables, then the chopped lettuce (you can also put the bed if you prefer), sprinkle with the grated cheese and garnish with the pickled chili rajitas.
PRESENTATION
In individual dishes accompanied by fresh salad. They can be served with a piece of fried chicken.
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
125.5
kcal
6.28%
Carbohydrate, by difference
11
g
3.67%
Protein
6.2
g
12.4%
Total lipid (fat)
6.6
g
10.15%
100
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Ratings(18)
Lorena Rivera
16/09/2020 12:45:30
Tal y como las hace mamá! Muchas gracias por la receta!
Hilda Chavez
15/07/2020 22:31:19
Deliciosas
KriStaL Elric
11/04/2019 19:46:30
Súper ricas muchas gracias! :D
guadalupe castro almanza
12/02/2019 12:10:38
Me encantan, gracias.😋
Adriänä Mörenö
07/11/2018 16:09:01
Riquísimas!
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