Enchiladas mineras – Guanajuato miners' enchiladas

Ingredients for 4 portions

• 8Guajillo chiles
• 400 gPotato, in small dice
• 3Carrots, in small dice
• 2 clovesGarlic
• ½Yellow onion, for the sauce
• 3 mlMexican oregano
• ≈ 500 mlWater
• to tasteSalt
• 250 gQueso fresco, crumbled
• 1Yellow onion, finely chopped
• ½Lettuce, finely shredded
• 12Corn tortillas
• 6 tbspRapeseed oil, for frying
• 100 gPickled jalapeño slices
• 150 mlMexican crema
• 80 gCotija cheese, grated

Method

1. Remove the stems, seeds and veins from the chillies. Toast them for a few seconds per side in a hot, dry frying pan without letting them burn, then put them in hot water.
2. Leave the chillies to soak for 15 minutes, until soft.
3. Meanwhile, peel the potatoes and cut them and the carrots into small dice. Boil them in salted water for 8 minutes, until just tender, and drain.
4. Drain the chillies and blend them with the garlic, the onion for the sauce, the oregano, the water and some salt until completely smooth. Sieve the sauce into a wide bowl.
5. Mix the fresh cheese with the finely chopped onion for the filling, and shred the lettuce.
6. Heat some of the oil in a frying pan over a medium heat. Dip a tortilla in the sauce, fry it for a few seconds per side, fill it with cheese and onion and fold it in half. Repeat with the rest, putting three on each plate, and keep them warm under a tea towel.
7. Add the rest of the oil to the same pan, now red from the sauce, and fry the potato and carrot, stirring, for 8 minutes, until golden. Season with salt.
8. Top the enchiladas with the potato and carrot, lettuce, jalapeños, crema and grated cotija.

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