Enchiladas Mineras (Miner's Enchiladas)

RECIPE CARD

Enchiladas Mineras (Miner's Enchiladas)

Yield: 4 servings  |  Time: 1 hour

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Ingredients

Guajillo sauce

• 8 Guajillo chiles, stemmed and seeded
• 2 cloves Garlic
• ¼ White onion
• ½ tsp Dried Mexican oregano, pinch cumin
• 1½ cups Chile soaking water or chicken stock
• Salt

Enchiladas

• 12 Corn tortillas
• Lard or oil for frying
• 2 cups Queso fresco, crumbled
• 1 White onion, finely chopped
• 4 Chicken leg quarters or 2 lb thighs, poached and seasoned
• 3 Yukon potatoes and 3 carrots, diced and boiled until just tender

To serve

• Shredded lettuce, Mexican crema, crumbled cotija, pickled jalapeños and carrots

Instructions

1. Toast the guajillos lightly, soak in hot water 15 minutes, then blend with garlic, onion, oregano, cumin and 1½ cups liquid until smooth. Strain and season with salt.
2. Heat a little lard in a skillet. Dip each tortilla in the sauce, fry 15–20 seconds per side, fill with queso fresco and onion, and fold. Keep warm.
3. In the same chile-stained fat, fry the potatoes and carrots until browned; season.
4. Brown the poached chicken in the pan, brushing with a little sauce.
5. Plate 3 enchiladas with chicken, potatoes and carrots, and top with lettuce, crema, cotija and pickled jalapeños.

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