Miner's Enchiladas (Guanajuato)

Miner's Enchiladas Recipe (Guanajuato)

The miner's enchiladas are a typical dish of Mexican gastronomy that originated in the state of Guanajuato, a place renowned for its mining history. This dish represents a simple yet flavorful combination, perfect to enjoy at any time of day. Ideal for those who enjoy traditional food with a comforting and colorful touch.

Preparation time

The approximate time to prepare these enchiladas allows for comfortable organization in the kitchen.

• Preparation: 25 minutes
• Cooking: 30 minutes
• Total: 55 minutes
• Servings: 4
• Difficulty: Easy

Ingredients

For the miner's enchiladas

• 12 corn tortillas
• 400 g of ranchero cheese
• 12 guajillo chilies
• 1 clove of garlic
• 1/2 onion
• 1 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• 400 g of potatoes
• 400 g of carrots
• Sunflower oil
• Salt

To accompany

• Romaine lettuce
• Jalapeño chili

If you don't have ranchero cheese, you can substitute it with cotija cheese or any other fresh cheese with a slightly salty flavor. If you don't find guajillo chili, use a ancho chili dry or a pasilla chile, which have similar characteristics in aroma and flavor, although slightly different in spiciness level.

Utensils we will use

• Skillet
• Saucepan
• Bowl
• Knife and cutting board
• Blender or food processor
• Strainer
• Spoon or spatula

Preparation

1. Preparation of the guajillo chili sauce

1. Cleaning chiles: Wash the guajillo chiles under the tap and open them to remove the seeds and veins, which add more heat and bitterness.
2. Cooking: Place the clean chiles in a saucepan with water and let them cook for 15 minutes until soft. This will make it easier to blend them and obtain a homogeneous sauce.
3. Blending: In the blender, add the chiles, a little of the cooking water (approximately half a glass), half an onion, the garlic clove, oregano, cumin, a small dash of oil, and a pinch of salt. Blend until a fine and uniform texture is achieved. If it's too thick, add more water little by little.
4. Sauce cooking: Pour the sauce into a hot pan over medium heat and cook it for 10 minutes, stirring occasionally to prevent sticking. This intensifies the flavors and eliminates the raw chile flavor.

2. Preparation of the potato and carrot garnish

1. Washing and peeling: Clean the potatoes and carrots well. Peel them to ensure a smooth and uniform texture.
2. Cutting: Cut both into small cubes, approximately one centimeter per side so that they cook quickly and evenly.
3. Cooking: Fill a saucepan with water and add salt. When it boils, add the carrots; after 3-4 minutes, add the potatoes. Cook for approximately 10 minutes or until tender when pricked with a fork.
4. Frying for texture: Drain the vegetables well and fry them in hot sunflower oil until lightly golden and crispy on the outside. This provides a contrast in textures with the soft interior.
5. Drained: Remove from the oil and place on absorbent paper to remove excess fat, ensuring they are not greasy.

3. Preparation and assembly of the miner's enchiladas

1. Frying tortillas: Heat a little oil in a pan over high heat and dip each tortilla for a few seconds on each side so that they soften without becoming hard or burnt; they should not dry out too much.
2. Dipping in sauce: Pass the tortillas one by one through the chili sauce so that they are well coated, ensuring they absorb flavor without breaking.
3. Filling: Place on a plate and fill each tortilla with shredded cheese, adding the fried potatoes and carrots as a garnish inside the filling.
4. Serve decorated: Add a little more cheese on top and accompany with fresh romaine lettuce and slices of jalapeño pepper to provide freshness and an ideal touch of spice.

To finish and serve

Before serving, adjust salt if necessary and remove excess oil from the garnishes. Serve them miner's enchiladas hot to enjoy the contrast of the red sauce with the cheese and vegetables. This dish pairs very well with a light refreshing drink or natural water. If you want to complement traditional Mexican food, check out other recipes such as enchiladas potosinas or the crab-stuffed avocado, which also reflect the country's richness.

Nutritional Information

• Calories: 450 kcal
• Proteins: 18 g
• Fats: 15 g
• Carbohydrates: 52 g
• Fiber: 6 g

Approximate data per serving considering four servings in total.

5 keys for perfect miner's enchiladas

Knowing these recommendations facilitates successful preparation and the best flavor.

• Use fresh tortillas: To prevent them from breaking, tortillas should be very fresh or heated a little beforehand to make them flexible.
• Do not saturate the sauce: The sauce should cover the tortilla without soaking it; too much makes them fall apart when serving.
• Fry crispy cubes: Frying the potatoes and carrots until they have a lightly golden layer improves the texture contrast.
• Suitable fresh cheese: Use authentic ranchero or cotija cheese, as they provide the right flavor and texture; if you use another, make sure it crumbles well.
• Serving temperature: Always serve hot to take advantage of the perfect consistency of the sauce and melted cheese.

When is it ideal to enjoy miner's enchiladas?

This typical dish of the Mexican gastronomy is perfect for family celebrations due to its homemade and comforting flavor. It adapts well on cool days to take advantage of its energy content, in addition to being an excellent option for main meals. It is also a common delight at traditional festivals or for sharing at cultural gatherings that seek to keep alive the Mexican recipes original.

Comparative table of miner's enchiladas and similar recipes

Frequently asked questions about Miner's Enchiladas

Share your experience

Mexican cuisine is always an invitation to experiment with ingredients and techniques that enrich each dish. If you try this recipe for miner's enchiladas, share how it turned out, what variations you tried, or any tips you discovered in your preparation. Cooking is a space to learn and enjoy, and your comments can help others achieve a delicious result.

Culinary glossary of Miner's Enchiladas

• Ranchero cheese: Fresh Mexican cheese, soft and lightly salted, easy to crumble, ideal for fillings.
• Guajillo chile: Dried chili with a sweet and spicy flavor, the main base of the red sauce.
• Red sauce: Sauce prepared mainly with red chilies, typically guajillo, mixed with spices and cooked.
• Fry: Cook in hot oil until a superficial golden brown is achieved without burning.
• Crumble: Separate into small pieces, especially refers to breaking up cheese for stuffing.