Enchiladas mineras
The enchiladas of Guanajuato’s miners: tortillas dipped in guajillo chilli sauce, filled with cheese and onion, topped with chicken and fried potato and carrot.
Ingredients
- 12 corn tortillas
- 6 guajillo chillies
- 2 garlic cloves
- 200 g crumbled fresh cheese
- 1 onion
- 2 potatoes and 2 carrots, diced and boiled
- 2 cooked chicken thighs
- Lettuce, sour cream and pickled chillies
- Oil and salt
How to make it at home
- Soak the deseeded chillies in hot water and blend them with the garlic, salt and a little water. Strain the sauce.
- Dip each tortilla in the sauce and fry it briefly on both sides.
- Fill with cheese and chopped onion and roll or fold them.
- Fry the potatoes and carrots in the sauce-stained oil left in the pan, and brown the chicken.
- Serve the enchiladas with the chicken, vegetables, lettuce, cream and pickled chillies.
The trick: Frying the vegetables in the red oil from the sauce is the trick of Guanajuato’s fondas.