Enchiladas Mineras (Guanajuato-Style Miner’s Enchiladas)
A traditional Guanajuato dish featuring corn tortillas dipped in a silky guajillo chile sauce, lightly fried, filled with cheese, and topped with sautéed potatoes, carrots, onions, and fresh lettuce. Enchiladas Mineras are hearty, colorful, and rooted in the region’s mining heritage — simple ingredients turned into comforting, flavor-rich plates perfect for any night of the week.
Ingredients
- For the guajillo sauce:
- 6 dried guajillo chiles stemmed and deseeded
- 2 cloves garlic
- ¼ white onion
- ½ tsp cumin
- Salt to taste
- ½ cup water plus more for boiling chiles
- For the enchiladas:
- 12 corn tortillas
- 1½ cups queso ranchero panela, or queso fresco
- Oil for frying
- For the topping:
- 2 carrots peeled and sliced
- 2 potatoes peeled and diced
- ½ white onion finely chopped
- 2 tbsp lard or oil
- Shredded lettuce optional
- Extra cheese for garnish
Instructions
- Make the guajillo sauce
- Simmer guajillo chiles until soft, then blend with garlic, onion, cumin, salt, and fresh water. Strain for a smooth, velvety sauce.
- Cook potatoes and carrots
- Sauté in lard or oil until tender and lightly crisped. Season with salt and set aside.
- Prep the tortillas
- Quickly dip each tortilla into the chile sauce, then fry them lightly — just enough to soften and add flavor without becoming greasy.
- Fill and fold
- Add cheese to each tortilla, then fold or roll them and stack them on a warm plate.
- Top and finish
- Cover with the sautéed vegetables, chopped onions, lettuce (optional), and more crumbled cheese.