One of the most famous dishes of Guanajuato is the ‘Enchiladas mineras’ or mining enchiladas.
In addition to using simple ingredients and being easy to prepare, they are also notable for their history☝️. It is said that during the time of the Spanish colony – and at the height of the mining activity – this dish was prepared by women for their husbands who worked in the mines … and well, that is where its name came from.😁
It is originally made with farmers cheese🧀 and lard, but I prefer olive oil instead of lard.
- 12 corn tortilla preferably from La Tortillera
- 12 guajillo chillies
- 1 garlic clove
- ½ tsp mexican oregano
- 400 g mild feta cheese
- 2 potatoes
- 4 carrots
- Olive oil
- Salt to taste
- With a small knife, slit the guajillo chillies open to remove the seeds and veins and hydrate them in a saucepan of boiling water for about 10 minutes or until softened.
- In the meantime, peel the potatoes and cut them into cubes, cut the carrots into same size cubes, and crumble the cheese into small pieces.
- For the salsa, in a blender add chillies, garlic clove, mexican oregano and a pinch of salt. Slowly add a bit of the water you used to hydrate the chillies and blend until you get a homogeneous mixture.
- In the same pan, sauté the potatoes and carrots for about 5 minutes.
- Pour the salsa into a large bowl, and heat a little olive oil in a frying pan. First dip each tortilla in the salsa bowl and coat it well on both sides, then as a second step quickly fry it in hot oil for a couple of seconds on each side.
- Fill in the tortillas with the crumbled cheese and garnish with the potatoes and carrots on top, you can also add some shredded lettuce if you prefer.
- ¡Buen provecho!