Entree: Mexico – Guanajuato, Bajio Mexico – Enchiladas Mineras (Miner's Enchiladas)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 45 min

Total 1 hr 20 min

Ingredients

- 12 corn tortillas (6 in) (about 14 oz / 400 g)
- 1 lb (450 g) Yukon Gold or russet potatoes, peeled and cut into 1/2-in (1.25 cm) cubes (for filling)
- 1 lb (450 g) additional Yukon Gold or russet potatoes, peeled and cut into 1-in (2.5 cm) cubes (for side)
- 3 medium carrots, peeled and cut into 1-in (2.5 cm) coins (about 8 oz / 225 g)
- 10 oz (280 g) queso fresco or panela, crumbled (for filling and topping)
- 4 tbsp (60 ml) vegetable oil, plus more for frying tortillas
- 1 small white onion, halved (use one half for sauce, one half finely diced for garnish)
- 3 cloves garlic (for sauce)
- 4 plum (Roma) tomatoes, halved (about 1 lb / 450 g) or 1 can (14 oz / 400 g) whole tomatoes, drained
- 3 dried guajillo chiles, stems and seeds removed (or 2 guajillos + 1 mild ancho for deeper flavor)
- 1 cup (240 ml) low-sodium chicken or vegetable broth
- 1 tsp (5 g) dried Mexican oregano (or regular oregano)
- 1/2 tsp (2.5 g) ground cumin
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 1 tbsp (15 ml) white vinegar or lime juice (optional, to brighten sauce)
- 1/2 cup (120 ml) Mexican crema or sour cream (for serving)
- 2 tbsp (8 g) chopped fresh cilantro (for garnish)
- Lime wedges, for serving
- Optional: 1 tbsp (15 g) unsalted butter (to finish the side vegetables)

Instructions

Short Description:
Hearty Guanajuato-style enchiladas made with corn tortillas filled with a mix of cheese and potato, bathed in a warm tomato-and-guajillo chile sauce, and served with simmered carrots and potatoes on the side. Rustic, savory, and traditionally served to feed workers and families.

Regional Notes:
This Bajio (Guanajuato) version uses corn tortillas filled with queso fresco and mashed potato rather than shredded meat, and is finished with a bright tomato-plus-dried-chile sauce. The distinctive accompaniment—tender carrots and cubed potatoes simmered until saucy—reflects the dish's miner-and-field-worker roots in central Mexico.

1. Prepare potatoes for filling: Put 1 lb (450 g) cubed potatoes (smaller 1/2-in cubes) in a pot of salted water. Bring to a simmer and cook until very tender, about 10–12 minutes. Drain, mash roughly with a fork (leave some small chunks), and season with a pinch of salt and a little crumbled queso fresco (reserve most cheese for filling and topping). Set aside to cool slightly.
2. Prepare side vegetables: In a medium saucepan, cover the 1 lb (450 g) larger cubed potatoes and the carrots with water, add bay leaf and a pinch of salt, bring to a boil then reduce to a simmer and cook until vegetables are tender, about 12–15 minutes. Drain, reserve 1/3 cup (80 ml) of cooking liquid. If desired, return vegetables to the pan, add 1 tbsp (15 g) butter or 1 tbsp (15 ml) oil, a pinch of oregano and cumin, and sauté briefly to glaze. Keep warm.
3. Rehydrate chiles: Remove stems and seeds from guajillo chiles. Place chiles in hot (not boiling) water and let sit 10–15 minutes until softened. Reserve soaking liquid.
4. Make the tomato-chile sauce: In a blender, combine the halved tomatoes, the rehydrated guajillo chiles (drained), the small half onion, 2 cloves garlic, 1/2 cup (120 ml) broth, 1 tsp (5 g) oregano, 1/2 tsp (2.5 g) cumin, and a pinch of salt. Blend until very smooth. If too thick, add up to 1/4 cup (60 ml) of the chile soaking liquid or broth to loosen.
5. Cook the sauce: Heat 2 tbsp (30 ml) oil in a skillet over medium heat. Add remaining 1 clove garlic, finely chopped, and sauté briefly until fragrant, about 30 seconds. Carefully pour in the blended sauce, add 1/2 cup (120 ml) broth, and simmer uncovered for 10 minutes, stirring occasionally. Taste and adjust salt and a splash of vinegar or lime juice if needed to brighten. Keep warm.
6. Prepare filling: In a bowl, combine the mashed potatoes from step 1 with 6 oz (170 g) crumbled queso fresco, a pinch of salt, and a little black pepper. The mixture should be moist enough to hold together—if too dry, add a tablespoon of reserved potato cooking liquid.
7. Warm and soften tortillas: Warm a comal or large skillet over medium heat. Lightly fry tortillas, one at a time, in 1–2 tsp (5–10 ml) oil for about 10–15 seconds per side to make them pliable (do not crisp them). Drain briefly on paper towels. Alternatively, steam tortillas under a damp towel until soft.
8. Assemble enchiladas: Working quickly, dip or brush each warmed tortilla in the warm tomato-chile sauce to coat both sides. Place about 2–3 tbsp (30–45 g) of the potato-cheese filling along the center of each tortilla and roll tightly. Arrange rolled enchiladas seam-side down in a shallow baking dish or on a serving platter.
9. Finish and top: Spoon remaining sauce over the lined enchiladas. Crumble remaining 4 oz (110 g) queso fresco over top, drizzle with crema, and scatter finely diced white onion and chopped cilantro.
10. Reheat briefly (optional): If you prefer the enchiladas warmed through, place the sauced dish in a preheated 350°F (175°C) oven for 8–10 minutes to heat and meld flavors.
11. Serve: Plate 3 enchiladas per person (adjust as desired) with a generous portion of the simmered carrots and potatoes on the side. Offer lime wedges and extra crema or queso fresco at the table.

Enjoy Enchiladas Mineras warm, accompanied by a simple salad or a cup of caldo for a fuller Bajio meal.