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Enchiladas Mineras (Mining Enchiladas)

According to history, enchiladas mineras originated outside the silver mines in the state of Guanajuato, where miners' wives prepared them at lunchtime to provide their husbands with a nourishing meal that allowed them to continue the hard day's work. The main characteristic of enchiladas mineras is that the tortillas are dunked in a chile guajillo sauce, then sautéedin oil and filled with potatoes and carrots, cheese or even pork. Enchiladas mineras are mainly consumed in the states of Guanajuato, San Luis Potosí, Aguascalientes, Zacatecas, Durango and Chihuahua.


For 4 servings:

 16 yellow corn tortillas

 250ml vegetable oil

 12 guajillo chile peppers

 1 small garlic clove

 1 pinch of cumin

 ½ teaspoon oregano

½ kilogram of potatoes, diced and cooked ( 7 minutes max.)

½ kilogram of carrots, diced and cooked ( 5 minutes max.)

 1 pinch of salt


To serve:

½ Romaine lettuce cut into julienne strips

100ml of heavy cream

150gr of panela cheese


1. Place the guajillo chiles in a saucepan with boiling water until soft. Remove them and open them to remove the seeds.

 2. Prepare the sauce for the enchiladas mineras by placing the chiles, the peeled garlic clove, oregano, cumin and a pinch of salt in a blender. Blend until a homogeneous mixture is obtained.

 3. Heat the oil in a frying pan, dip the tortillas in the sauce until they are completely covered by the sauce and then fry the tortillas briefly. Place them on kitchen paper towels and set aside.

 4. Now sauté the diced potatoes and carrots in the same pan where the tortillas were fried.

 5. Next, fill the tortilla enchiladas with the potatoes and carrots.

 6. Finally serve with lettuce, sour cream and cheese on top.

 7 Enjoy!

 TIP: You can of course prepare these enchiladas with the meat of your choice.

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