Enchiladas Mineras

Enchiladas Mineras


For tortillas:
» 2 Cups MASECA®
» ¼ TSP. Salt
» 1 ¼ Cups water

For the sauce:
» 15 Guajillo peppers without seeds soaked in hot water
» 1 CDA. White vinegar
» 1 pinch cumin
» 1/2 tbsp.. Oregano
» 2 Teeth of garlic
» 2 Roasted tomatoes
» ¼ Onion
» ¼ TSP. Salt

For the filling:
» 4 Cups cheese ranchero or crumbled fresh
» ½ Cup chopped onion

» 4 Cups diced cooked carrot
» 4 Cups short baked potato dices
» 1 Chopped Romaine lettuce
» 1 Cup cheese ranchero or crumbled fresh
» Pickled Jalapeños

For frying:
» ½ Cup oil for frying


For tortillas:

In a bowl, mix the MASECA®, water and salt to form a soft and homogeneous dough that does not stick in the hands. If the dough feels dry to add teaspoons of water (one by one). Once ready the mass, cover with a damp paper so not the dough from drying out.

Divide the dough in 16 portions equal and shape into balls. Flatten each ball between two sheets of plastic, using a press tortilla. Begin making tortillas.

Once ready the tortilla, Cook on a hot griddle by 1 min on each side, or until tortillas inflate. Keep tortillas in a tortilla container.

For the sauce:

Blend all ingredients together and strain. Reserve for later

For the filling:

Mix the cheese with onion. Reserve for later.

For enchiladas:

Heat the oil in a frying pan or griddle. Pass tortillas salsa and put to fry in the skillet with the oil, Remove tortillas and put the filling, roll tortillas and serve on a plate. In the same oil, add potatoes and carrot FRY, wait for that to heat a little and serve the dish with enchiladas, put a little of the cheese over the enchiladas and serve with chopped lettuce and peppers marinated.

Portions: 16 Enchiladas.
Tip: It can also accompany them with a piece of chicken cooked and passed on by the same oil is where fried enchiladas.
Preparation time: 30 minutes.

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