Name: Miners' Enchiladas from Guanajuato
Prep time: 35 min
Cook time: 15 min
Yield: 4
Cuisine: Mexicana
Ingredients: 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.