Mining-Style Enchiladas (Enchiladas Mineras)

Details

• Author: CuisineSavvy
• Cuisine: Mexican
• Course: Main
• Servings: 6
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Diet: Vegan
• Categories:#Mexican#Guanajuato#Enchiladas#Traditional#Gluten-free#Dairy-free#Plant-based

Nutritional Values

This plant-based version is rich in fibre from the vegetables, tortillas, and whole ingredients. The guajillo chillies provide vitamins A and C along with capsaicin, which may support metabolism. Potatoes and carrots add complex carbohydrates and beta-carotene, whilst the olive oil provides healthy monounsaturated fats. This dish is naturally gluten-free and can be made entirely soya-free and nut-free depending on the choice of cheese.

Not available.

Mining-Style Enchiladas (Enchiladas Mineras)

Traditional Guanajuato-style enchiladas made entirely plant-based. Corn tortillas are dipped in a rich guajillo chilli sauce and filled with vegan cheese, then topped with golden sautéed potatoes, carrots, and crisp lettuce for a hearty, authentic Mexican dish.

Ingredients
[ ] 60g guajillo chillies, stalks and seeds removed
[ ] 30g cumin seeds
[ ] 1 tablespoon dried oregano
[ ] 4 cloves garlic, peeled
[ ] 400ml water (for blending)
[ ] 60g olive oil (divided)
[ ] 2 medium potatoes, peeled and diced into 1cm cubes
[ ] 4 medium carrots, peeled and diced into 1cm cubes
[ ] 24 corn tortillas
[ ] 200g vegan queso fresco (crumbled firm tofu or cashew-based cheese)
[ ] ½ head iceberg or romaine lettuce, thinly sliced
[ ] Salt, to taste
[ ] Freshly ground black pepper, to taste

Instructions
[ ] 1. Bring a large pot of salted water to the boil. Add the diced potatoes and carrots and boil for 3 minutes until tender-crisp. Drain well and set aside.
[ ] 2. Meanwhile, place the guajillo chillies in a small saucepan with enough water to cover. Bring to a simmer and cook for 5 minutes until softened. Drain, reserving the cooking liquid.
[ ] 3. Transfer the softened chillies to a blender along with the cumin seeds, oregano, garlic, and 400ml of the reserved cooking liquid (or fresh water if needed). Blend until completely smooth.
[ ] 4. Strain the sauce through a fine-mesh sieve into a bowl, pressing with a spoon to extract all the liquid and remove any seeds or skins.
[ ] 5. Heat 30g of olive oil in a large frying pan over a medium heat. Add the strained chilli sauce and fry for 5–7 minutes, stirring frequently, until the sauce thickens and darkens slightly. Season with salt and pepper to taste. Keep warm.
[ ] 6. In a separate frying pan, heat the remaining 30g of olive oil over a medium-high heat. Add the boiled potatoes and carrots and sauté for 5–7 minutes until lightly golden and crispy at the edges. Season with salt and pepper. Set aside.
[ ] 7. Warm the tortillas by heating them briefly in a dry pan, or by wrapping them in a damp tea towel and microwaving for 30 seconds.
[ ] 8. Working one at a time, dip each warm tortilla into the chilli sauce to coat both sides. Place on a plate, add a spoonful of crumbled vegan queso fresco down the centre, and fold in half or roll.
[ ] 9. Arrange 3–4 enchiladas per serving on plates. Top with the sautéed potatoes and carrots, a generous handful of shredded lettuce, and extra crumbled vegan queso fresco. Drizzle with any remaining chilli sauce if desired. Serve immediately.

https://www.cuisinesavvy.com/recipe/mining-style-enchiladas-enchiladas-mineras