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Best Easy Enchiladas Mineras Recipe

Name: Best Easy Enchiladas Mineras Recipe
Total time: 55 min
Yield: 280 g
Ingredients: corn tortillas 12 pieces; queso fresco (crumbled) 1.5 cups; Yukon gold potatoes (peeled and diced) 2 cups; carrots (peeled and diced) 1 cup; white onion (thinly sliced) 0.5 cup; lettuce (shredded) 1 cup; vegetable oil 0.33 cup; dried guajillo chiles (stemmed and seeded) 6 pieces; garlic cloves 2 cloves; white vinegar 1 tbsp; salt 1 tsp; black pepper 0.25 tsp; dried oregano 0.5 tsp

Guanajuato-style enchiladas dipped in guajillo sauce, filled with cheese, and topped with potatoes and carrots. A hearty vegetarian option that makes a colorful, satisfying family meal.

Cook 55 min Difficulty NORMAL 375 kcal

#vegetarian #mexican #family meal #comfort food

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Ingredients

Main ingredients

corn tortillas 12 pieces
queso fresco (crumbled) 1.5 cups
Yukon gold potatoes (peeled and diced) 2 cups
carrots (peeled and diced) 1 cup
white onion (thinly sliced) 0.5 cup
lettuce (shredded) 1 cup
vegetable oil 0.33 cup

Seasonings/Sauce

dried guajillo chiles (stemmed and seeded) 6 pieces
garlic cloves 2 cloves
white vinegar 1 tbsp
salt 1 tsp
black pepper 0.25 tsp
dried oregano 0.5 tsp

Nutrition summary

Carbohydrates 48 g 51%

Protein 13 g 14%

Fat 16 g 35%

Serving size 280g

Cooking steps

1

Place potatoes and carrots in a medium pot, cover with water, and boil over medium-high heat for 8–10 minutes until just fork-tender. Drain and set aside.
2

Remove stems and seeds from guajillo chiles. In a saucepan, simmer chiles and garlic with 1 cup of water for 8 minutes until softened.
3

Blend the softened chiles and garlic with 1 cup fresh water, vinegar, salt, pepper, and oregano until smooth. Strain sauce for a velvety texture.
4

Warm 2 tbsp vegetable oil in a skillet over medium heat. Quickly dip each tortilla into the guajillo sauce, coating both sides, then lay in the hot skillet for 20 seconds per side until pliable.
5

Fill each sauced tortilla with queso fresco, fold in half, and arrange on a platter. Top with the warm potatoes and carrots, then garnish with sliced onion and shredded lettuce. Serve immediately.

Personalized Q&A

Q. What's the key ingredient in this Enchiladas Mineras recipe?

The essence of Enchiladas Mineras comes from authentic guajillo chiles, which are rehydrated and blended into a vibrant sauce that soaks each tortilla. Queso fresco delivers a creamy filling, while potatoes and carrots add hearty texture and body to each portion.

Q. How should I control the heat and timing for the guajillo sauce?

Simmering guajillo chiles and garlic just until softened (about 8 minutes) is vital for easy blending and mellow flavor. When dipping tortillas in the sauce and skillet, use medium heat and move quickly—about 20 seconds per side—so they become pliable without turning soggy or breaking.

Q. How do I keep the enchiladas from becoming soggy during assembly?

A swift dip in the guajillo sauce and a brief pass through hot oil ensure the tortillas remain pliable yet sturdy. Avoid soaking too long or stacking while hot. Fill and plate the enchiladas immediately to maintain their structure and prevent mushiness.

Q. How many calories and what is the nutrition breakdown per serving?

Each serving provides about 375 kcal, with 48g carbohydrates (51% of calories), 13g protein (14%), and 16g fat (35%). This balance makes the recipe a hearty, satisfying vegetarian main.

Best Easy Enchiladas Mineras Recipe

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