SALTY RECIPE
By: Guanajuato ¡Si Sabe!
Mining Enchiladas
This traditional snack is prepared with tortillas fried in a guajillo chile sauce dissolved in lard and then filled with cheese and onion; it is accompanied with a piece of chicken and a side of fried potatoes and carrots with pickled chile.
It is common to consume them at night in every corner of Guanajuato, either on the street or in restaurants.
- 12 medium tortillas
- 350 g ranchero cheese
- 2 onions
- 15 guajillo chiles
- 2 cloves garlic
- cumin
- oregano
- 8 tablespoons of oil or lard
- salt
- 1 small ear lettuce
- 400 g potatoes
- 400 g carrots
- 2 chicken breasts cut in halves
- 50 g ranchero cheese
- pickled jalapeño peppers in pickled sauce
- 4 ripe tomatoes
- chili to taste
- 1 clove garlic
- oregano
- salt
Directions:
Soak the chiles for a while in warm water until they are hydrated. Remove the seeds and veins and blend them with the garlic, cumin, oregano, salt and a little water. Pass through a sieve and place the obtained puree in a deep dish. Pass the tortillas through this puree and fry them in hot oil or lard on both sides. Fill the tortillas with a mixture made with the shredded cheese and chopped onions.
Roll them up and place them on a platter, where the chopped lettuce will also be. Cook the potatoes and carrots until they are soft; peel them and cut them into squares, fry them in the same oil as the tortillas, stirring carefully. Add salt and mix carefully.
Top the enchiladas with the shredded ranchero cheese, the potatoes and carrots, and some shredded lettuce. Serve with the cooked and lightly fried chicken breasts, salsa and pickled jalapeño peppers.