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Sophia

Sophia Rivera

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Guanajuato Mining Enchiladas

20 mins
15 mins
Low
4.375
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1225
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Prepare this traditional enchilada recipe from the state of Guanajuato. It is said about this dish that it was preferred by the mining class and women took it to their husbands at the end of their work day, because in colonial times, Guanajuato was a great mining center, hence the name of mining enchiladas. Nowadays it is a very popular dish and for them there are many variants of it.
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Ingredients

4 portions
  • 15 guajillo chilies, clean and hydrated in hot water for the sauce
  • 1 clove garlic, for the sauce
  • 1 tablespoon cumin, for the sauce
  • 1/2 tablespoons oregano, for the sauce
  • 1 cup Water, for the sauce
  • 2 tablespoons lard, for the sauce
  • to taste salt, for the sauce
  • enough vegetal oil, to fry the omelette
  • 12 corn tortillas
  • 2 cups potato, cooked, peeled, and diced
  • 2 cups carrot, peeled, cooked, and diced
  • to taste salt, for the vegetables
  • to taste black pepper, for the vegetables
  • 1 1/2 cups ranchero cheese, fallen apart
  • 2 cups lettuce, in plasters
  • enough pickled jalapeño pepper, sliced, to accompany

Preparation

For the sauce, blend the hydrated chiles with the garlic, cumin, oregano and water until you get an integrated mixture.
Cook the sauce for a few minutes in a pot with butter, season with salt, remove from heat and cool slightly. Varnish the tortilla on both sides with the sauce and fry over hot oil over low heat. Drain and reserve.
On the same oil as the tortillas, fry the potato and carrot. Season with salt and pepper. Reservation.
Assemble your enchiladas, fill the tortilla with ranch cheese and fold it, place the potato and fried carrot, lettuce and pickled jalapeño pepper on the enchilada to taste.

PRESENTATION

Serve with lettuce and pickled jalapeño pepper to taste.

TIPS

If you want you can submerge the tortilla in the sauce, just try to have the oil ready to prevent the tortilla from breaking.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
101.2
kcal
5.06%
Carbohydrate, by difference
7.6
g
2.53%
Protein
4
g
8%
Total lipid (fat)
6.3
g
9.69%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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Ratings (8)
Alfonso Ángeles
04/11/2020 13:59:26
Ok
Carlos Ahumada
22/07/2020 19:14:12
No me dio tiempo de tomarles una foto... Se terminaron antes de que pudiera, jejeje. ¡Quedaron deliciosas! Vale decir que descubrí que el chile guajillo, en Jalisco, es llamado mirasol. Cada día aprendo más de la cocina mexicana y ¡me fascina!
Ma De la Luz Adaya Ibarra
14/04/2020 02:19:16
gracias, son económicas y fácil de hacer.
Gabriela Hernández
05/03/2020 11:04:23
que tal las enchiladas estilo Jalisco mmmmm
Victor Reyes Gomez
05/03/2020 11:03:07
Que rico
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