By Annai Gonzalez
Enchiladas Mineras
Enchiladas Mineras is a traditional dish from Guanajuato.
A plate full of history 🇲🇽
Traditionally these enchiladas are made using guajillo chiles and no type of protein.
But you know how I love to combine my favorites into one! So we are adding different dried chiles for a more complex sauce and chorizo to satisfy the carnivore in me 😉
Updated at: Wed, 16 Aug 2023 18:39:06 GMT
Nutrition balance score
Great
Glycemic Index
55
Low
Nutrition per serving
Calories1407 kcal (70%)
Total Fat49.3 g (70%)
Carbs190.9 g (73%)
Sugars57.2 g (64%)
Protein52.9 g (106%)
Sodium2960.8 mg (148%)
Fiber40.4 g (144%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
For the enchilada sauce
10guajillo chiles
4pasilla chiles
7Chile de árbol
2 cupschicken stock
3garlic cloves
½ Tbspground cumin
1 Tbspmexican dried oregano
1 Tbspsmoked paprika
salt
to taste
¼ cuponion
chopped
For the filling
Instructions
Step 1
Roast the clean peppers until slightly darkened, careful not to burn them as they will make a bitter sauce.
Step 2
Pour your chicken stock over peppers and let simmer for 3-5 minutes or until peppers have rehydrated and softened.
Step 3
Blend peppers and liquid with your garlic, onion, and seasonings.
Step 4
Strain and set aside.
Step 5
Heat a pan with a tablespoon of lard or oil. Pour the strained sauce and simmer for 2minutes . Set aside.
Step 6
Fry your diced potatoes in 1 tbsp oil , removing when slightly browned.
Step 7
Sauté your garlic and onion before adding your carrots and semi cooked potatoes back. Cook until carrots have softened.
Step 8
Heat a separate skillet with 1/2 inch of oil , this will be where you will partially fry your tortillas.
Step 9
Dip your tortilla into the sauce and fry for 3-4min.
Step 10
Place fried tortilla onto a paper towel to help soak up excess oil.
Step 11
Fill with queso ranchero and your chorizo mix. Reserve at least a 1 cup of your chorizo mixture for garnish.
Step 12
Place in a casserole dish , lining them up against each other.
Step 13
Top off with the rest of your salsa once you’ve made all of your enchiladas.
Step 14
Garnish with the reserved chorizo mixture and either serve immediately or cover and refrigerate for later.
Step 15
You may serve it as is or top it off with lettuce, Mexican table cream, and queso ranchero.
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