Enchiladas Mineras
[vc_acf field_group="836" field_from_836="field_5ec7ef96179db"]A vegetarian version of the traditional enchiladas which has its origins in the mines in Guanajuato. 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.
Print Recipe
Ingredients
- 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
Instructions
- 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!
