📝 About This Recipe
Hailing from the historic silver mining city of Guanajuato, these 'Miner's Enchiladas' were traditionally served as a hearty, portable meal for the laborers of the 18th century. Unlike rolled versions, these tortillas are dipped in a vibrant guajillo chili sauce, lightly fried, and folded over a salty crumble of ranchero cheese. Topped with a mountain of sautéed potatoes and carrots, they offer a perfect balance of earthy spice, creamy cheese, and garden-fresh crunch.
🥗 Ingredients
The Guajillo Sauce
- 8-10 pieces Guajillo chilies (stems and seeds removed)
- 2 cloves Garlic (peeled)
- 1/2 teaspoon Dried Mexican Oregano (crushed between palms)
- 1 teaspoon Salt (or to taste)
- 1 cup Water (reserved from soaking the chilies)
The Filling and Tortillas
- 12 pieces Corn tortillas (preferably day-old for better texture)
- 1.5 cups Queso Ranchero or Cotija (crumbled)
- 1/2 piece White Onion (finely chopped)
- 1/2 cup Vegetable oil or Lard (for frying)
The Vegetable Topping
- 2 large Potatoes (peeled and cut into small cubes)
- 3 medium Carrots (peeled and cut into small cubes)
For Garnish
- 2 cups Romaine Lettuce (shredded)
- 1/4 cup Pickled Jalapeños (with a splash of their brine)
- 1/2 cup Crema Mexicana (for drizzling)
👨🍳 Instructions
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1
Place the cleaned guajillo chilies in a small pot with enough water to cover them. Bring to a boil, then remove from heat and let them soak for 15 minutes until soft.
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2
While chilies soak, boil the cubed potatoes and carrots in salted water for about 8-10 minutes until fork-tender but still firm. Drain and set aside.
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3
In a blender, combine the soaked chilies, garlic, oregano, salt, and 1 cup of the soaking liquid. Blend until completely smooth.
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4
Strain the chili sauce through a fine-mesh sieve into a shallow bowl to remove any bits of skin. This ensures a silky texture.
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5
In a small bowl, mix the crumbled cheese with the finely chopped white onion. This will be your internal filling.
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6
Heat 2 tablespoons of oil in a large skillet. Add the boiled potatoes and carrots, seasoning with a pinch of salt. Sauté until they develop golden, crispy edges. Remove and keep warm.
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7
In the same skillet, add more oil or lard as needed. Dip a tortilla into the guajillo sauce, coating both sides thoroughly.
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8
Carefully place the coated tortilla into the hot oil. Fry for about 15-20 seconds per side. You want the tortilla to be soft and pliable, not crispy like a tostada.
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9
Remove the tortilla to a plate and immediately place a tablespoon of the cheese and onion mixture in the center. Fold the tortilla in half.
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10
Repeat the process for the remaining tortillas, working in batches of three per plate.
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11
Once the plate has 3-4 folded enchiladas, generously top them with the sautéed potatoes and carrots.
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12
Finish the dish by layering shredded lettuce over the vegetables, drizzling with Mexican crema, and adding a few slices of pickled jalapeños.
💡 Chef's Tips
Use day-old tortillas as they absorb less oil and are less likely to break when dipped in the sauce. If the sauce is too thick, thin it with a little chicken broth for extra flavor depth. Don't skip straining the sauce; the guajillo skins are tough and can ruin the mouthfeel of the dish. For a more authentic touch, use pork lard instead of vegetable oil to fry the tortillas and vegetables. Keep the finished enchiladas in a warm oven (200°F) if you are serving a large group, but add the lettuce and cream only at the moment of serving.
🍽️ Serving Suggestions
Serve with a side of refried black beans topped with a sprinkle of cheese. Pair with a hot cup of Cafe de Olla (spiced Mexican coffee) to balance the smoky heat. A fresh hibiscus water (Agua de Jamaica) provides a tart contrast to the rich, fried elements. Add a piece of cecina (thinly sliced salted beef) or a fried egg on top for a truly decadent breakfast. Serve with extra pickled carrots and onions from the jalapeño jar on the side.