Enchiladas Mineras

Enchiladas Mineras are the signature dish of Guanajuato, a historic silver-mining city in central Mexico. Named for the miners who fuelled the colonial economy, these earthy, oven-baked enchiladas are sauced with dried guajillo chiles, stuffed with potato and carrot, and topped with pickled jalapeños and fresh cheese — a hearty, satisfying dish rooted in working-class tradition.

Serves: 4

Ingredients

• 8 corn tortillas
• 6 dried guajillo chiles, stems and seeds removed
• 2 dried ancho chiles, stems and seeds removed
• 3 garlic cloves
• ½ tsp (2g) cumin seeds
• 1 tsp (5g) salt, divided
• 3 tbsp (45ml) neutral oil, divided
• 2 medium potatoes (about 350g / 12 oz), peeled and diced 1 cm
• 2 medium carrots (about 200g / 7 oz), peeled and diced 1 cm
• 150g (5 oz) queso fresco, crumbled
• ½ white onion, finely sliced into rings
• 3–4 pickled jalapeños, sliced
• Small handful of fresh oregano leaves

Instructions

1. Toast guajillo and ancho chiles in a dry pan over medium heat for 30 seconds per side. Soak in 500ml (2 cups) hot water for 15 minutes until pliable.
2. Blend soaked chiles with garlic, cumin, ½ tsp salt, and 250ml (1 cup) soaking liquid until very smooth, 2 minutes. Strain through a medium sieve.
3. Heat 1 tbsp (15ml) oil in a saucepan over medium-high heat. Fry the strained sauce for 2–3 minutes, stirring constantly, until it darkens slightly and thickens. Season with remaining salt. Set aside.
4. Boil potatoes and carrots together in salted water until just tender, about 10 minutes. Drain and season lightly.
5. Heat remaining oil in a small pan. Briefly soften each tortilla for 10 seconds per side. Dip in chile sauce to coat both sides.
6. Fill each tortilla with 2 tbsp (30ml) potato-carrot mixture, roll, and place seam-down in a baking dish. Spoon remaining sauce over. Bake at 180°C (350°F) for 15 minutes until the sauce darkens and bubbles.
7. Scatter queso fresco, onion rings, pickled jalapeños, and oregano over the top. Serve immediately.

Cook's Notes: The filling can be made a day ahead. Use medium-heat guajillo chiles — these enchiladas should be flavourful but not fiery. A light drizzle of crema before serving adds richness.