Guanajuato Style Enchiladas Mineras

Guanajuato Style Enchiladas Mineras

June 01, 2021

Yield: Makes 4 servings.


  • 12 Corn tortillas
  • 2 Tbs of vegetable oil or pork lard.
  • 2 Cans of red enchilada sauce (guajillo chilies)
  • 4 Cups of vegetable stock
  • 2 Bay leaves
  • 2 Tbs fresh lime juice
  • 1 Tsp fresh ground cumin
  • 1 Tsp dried Mexican oregano
  • 3 Garlic cloves, minced
  • 1 Cup crumbled queso fresco
  • 1 Medium white onion diced
  • 2 Cups sliced lettuce
  • ½ Kg golden potatoes, cubed
  • ¼ Kg carrots, sliced
  • 3-4 pickled jalapeños, sliced
  • Salt to taste

Step 1: Bring potatoes, carrots, stock and bay leaves to a simmer in a large soup pot. Cook until the potatoes are just tender, about 10 to 15 min. Strain the vegetables, removing the bay leaves, and set aside.

Step 2: In a large skillet, heat the vegetable oil or lard and sauté the onion and garlic with cumin until fragrant and tender, about 3 minutes. Mix in the lime juice and season with salt to taste.

Step 3: Combine the potatoes, and carrots and with the sautéed onions and garlic.

Step 4: Pour the enchilada sauce into a saucepan and heat.

Step 5: Heat oil in skillet to soften tortillas. Dip tortilla briefly in hot oil turning immediately. Then dip tortillas in enchilada sauce and roll tightly placing the queso fresco cubes inside (save some cheese to garnish). Fry the potatoes and carrots in the remaining oil, with a little of the enchilada sauce for flavour.

Step 6: Serve the enchiladas over a bed of shredded lettuce or cabbage and pour additional sauce over enchiladas. Garnish with carrots, potatoes, pickled jalapeño slices and cheese, if desired.


  • a) Serve with black refried beans and avocado slices.
  • b) Add shredded chicken to the filling, if desired.
  • c) Use queso fresco for the filling and some cotija cheese to garnish.
  • d) Garnish too with some diced onion to add flavour, if desired.