Source
r/mexicanfood•
fourunner

Looking for an authentic recipe, "Enchiladas Mineras."

So it has been some time looking back into my history. I knew my grandma was from Mexico, but I only just found out where exactly due to name changes.

I learned she was born in Irapuato, Guanajuato, Mexico in the early 1900's where her parents where from. Looking up local cuisine it seems Enchiladas Mineras seems to be the most local take on food.

I would love to find some authentic recipes to make and honor her birthplace. As a child I always remembered our thanksgivings and having traditional turkey along with enchiladas.

My family was a bit of a mess, and this is decades after her passing, but I would appreciate any direction to a proper authentic recipe.

I did find this recipe that was posted before by u/GeorgieZF7 and will try it but any other ideas and thoughts would be much appreciated.

Posted Sep 10, 2022, 2:21 AM UTC · edited

411
LOLteacher•

I tried one out of a Mexican cookbook, but it was more involved than it needed to be, I think.

I live in Guanajuato City now, so I have it often at restaurants, and it always amazes me. $70-120 MXN or so, which is nice. And I think it's a healthier meal than most other types of enchiladas.

I like your recipe and I might go with that!!

2
fourunnerOP•

Thank you for the reply. Sounds like what I am looking for I may have already found and shared.
I am looking forward to trying this dish.

1
LOLteacher•

Great! Here they ask if you want chicken or not, and it's usually a drumstick and/or thigh that looks broiled or baked. It's not chopped up and mixed in.

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fourunnerOP•

Curious then, is the chicken seasoned in any way, or the sauce used on it?

1
LOLteacher•

It's seasoned, but not that heavily. Just salt & pepper would do.

No sauce on it. It's just plopped on top at the edge of the plate right before serving.

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MariaaLopez01•

- 1-2 cans of red enchilada sauce (guajillo chillies)

- 3 garlic cloves minced

- 1 teaspoon dried mexican oregano

- Salt to taste

- 1/4 cup plus 2 tablespoons vegetable oil or pork lard

- 2 bay leaves

- 1 1/2 cup chicken broth

- 8 ounces queso fresco

- 1/4 cup finely chopped white onion

- 1 pound red potatoes, peeled and diced

- 1 pound carrots diced

- freshly ground black pepper

- pinch sugar

- 4 radishes diced

- 4 romaine lettuce leafs or more/ less to taste

- tortillas

- pickled jalapeños or choice of peppers

- 2tsp lime juice

- Cumin, but its optional

Substitute and modify recipe as necessary.

Step 1: Bring potatoes, carrots, broth 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 (if you want 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.

TIPS FOR ENCHILADAS MINERAS:

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.

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fourunnerOP•

This sounds really good, thank you for this. My first attempt.
We made our own sauce using guajillo chillies. Also I should not have cut the veg so small.

I think what we learned and with what you posted, the next attempt should be spot on.
Thanks again.

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