
Enchiladas Mineras â Guanajuato-Style Enchiladas With Carrots And Potatoes
My car still smells like guajillo peppers from last yearâs attempt. ÂĄAy Dios mĂo!
Guanajuato, right? Gorgeous city. But forget the silver mines and Diego Rivera murals for a second. You wanna know what they really excel at? Enchiladas. Not those rolled taco things you get in the States. We're talkin' flat tortillas, dipped in chile sauce, stuffed with potatoes and carrots. Sounds weird? Trust me.
These arenât your tourist-trap enchiladas. These are Enchiladas Mineras, hailing from the state of Guanajuato, where theyâve been making them for generations. It started as a way to use up leftoversâpotatoes, carrots, whatever was hanging around after the main meal. Theyâd dip those tortillas, slather âem in sauce, and boom, another dinner. Itâs peasant food, honest-to-goodness, which means it's the BEST kind of food. (Don't tell my mom I said that).
It all began when Abuelita decided she needed to "teach me about my heritage." Which meant a week straight of nothing but Guanajuato cuisine. And TĂa Mildred, well, she saw it as an opportunity to critique everything. Everything. My technique, my spice level, my life choicesâŠyou name it. She even questioned my marriage once. All while expertly rolling her own perfect enchiladas.
âYouâre holding the tortilla wrong, mija,â sheâd say, peering over my shoulder. âLike a gringo trying to dance salsa!â ÂĄQuĂ© horror! I swear, that woman could find fault in a saint. She still sends me articles about proper tortilla etiquette. I throw them away. Then read them. Don't tell her.
The first day was disaster. I mean, total chaos. Potatoes flying everywhere. Carrots ending up in my hair. The guajillo sauce ended up on the ceiling. Abuelita just shook her head. TĂa Mildred? She practically had tears in her eyes laughing. âLook at you,â she cackled. âA culinary catastrophe!â
Carlos walked in right then, smelling the smoke from my burnt tortillas. He took one look at the kitchen, at me covered in red sauce, and simply said, âPopcorn?â Then retreated. Men, honestly.
Abuelita insisted on showing me her way. It involves a whole ritual. Toasting the chiles (carefully!), blending the sauce until it's silky smooth, and then letting it simmer for, like, three hours. Three hours! I suggested we order takeout. She gave me the look. You know the one. The âI carried you for nine monthsâ look.
âPatience, hija,â she said. "Good food takes time." And a lot of yelling from TĂa Mildred about how I wasnât stirring fast enough. My cousin Rosa showed up mid-sauce-making with some gossip about the neighborâs son eloping with the gardener. It was a scene.
Then came the tortilla dipping. This is where I REALLY struggled. Too much sauce? Soggy tortilla. Not enough sauce? Dry enchilada. It was a delicate balance, apparently. TĂa Mildred offered to demonstrate. Naturally, hers were flawless. She made it look so easy. Like breathing.
"You need confidence!" she bellowed, splattering sauce onto my cheek. "And maybe a new husband who appreciates cooking!" She winked at Abuelita. ÂĄAy Dios mĂo! Honestly, that woman...
The filling almost broke me. Diced potatoes and carrots, seasoned with salt and pepperâŠsimple enough, right? But getting the consistency right? Soft but not mushy? Firm but not crunchy? It was a potato-carrot existential crisis. Abuelita kept saying, âThey must have soul!â How do potatoes get soul?!
Finally, after what felt like an eternity, we assembled the enchiladas. Layering them in a casserole dish, smothering them in more sauce (TĂa Mildred approved), and sprinkling them with queso fresco. The smell, even amidst the chaos, was intoxicating.
And then, finally, we ate. And you know what? They were incredible. Seriously good. Even TĂa Mildred had to admit it. (Though she did add, âItâs still not as good as mine.â) Abuelita just smiled, satisfied. It was worth all the yelling, the burnt tortillas, and the near-nervous breakdown.
Recipe
Ingredients đœđ„
- 1 pound Yukon Gold potatoes, peeled and diced
- 1 pound carrots, peeled and diced
- 2 tablespoons vegetable oil
- 1 medium white onion, chopped
- 2 cloves garlic, minced
- 12 dried guajillo chiles, stemmed and seeded
- 4 cups water
- 1 teaspoon cumin powder
- 1/2 teaspoon oregano
- Salt and pepper to taste
- 12 corn tortillas
- 1 cup crumbled queso fresco
- 1/4 cup chopped cilantro for garnish
Tools đȘđ„
- Large pot
- Skillet
- Blender
- Casserole dish (9x13 inch)
Steps
- Boil the potatoes and carrots in salted water until tender but firmâabout 15 minutes. Drain and set aside. Don't overcook them, or you'll have mushy enchiladas, which TĂa Mildred would NEVER let you live down.
- Heat the oil in a skillet over medium heat. Sauté the onion until translucent, then add the garlic and cook for another minute until fragrant. Honestly, everything tastes better with onions and garlic. It's just a fact.
- In a separate pot, bring the water to a boil. Add the guajillo chiles and cook for 10 minutes, until softened. Transfer the chiles and about 1 cup of the cooking liquid to a blender. Add the cumin, oregano, salt, and pepper, and blend until smooth. This sauce is the soul of the dish, remember? Abuelitaâs words, not mine.
- Strain the sauce through a fine-mesh sieve to remove any seeds or skins. Return the sauce to the pot and simmer for 20 minutes, stirring occasionally. This is where patience comes in. And maybe a good telenovela.
- Mix the cooked potatoes and carrots with the sautĂ©ed onion and garlic. Season with salt and pepper. Taste it! Adjust if necessary. TĂa Mildred always said, âA bland filling is a wasted opportunity.â
- Dip each tortilla into the warm chile sauce, making sure both sides are coated. Work quickly so they donât get soggy. This is the trickiest part. ÂĄĂndale!, don't dawdle!
- Fill each tortilla with the potato and carrot mixture and roll it up. Place the rolled enchiladas seam-side down in the casserole dish. Layer them snugly.
- Pour the remaining chile sauce over the enchiladas, ensuring they are well covered. Sprinkle generously with queso fresco.
- Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until bubbly and heated through. The cheese should be melted and slightly golden.
- Garnish with chopped cilantro before serving. Let cool slightly before digging in. You donât want to burn your tongue and then have TĂa Mildred tell you, "I warned you!"

Make-Ahead / Storage
- The chile sauce can be made 1-2 days ahead of time and stored in an airtight container in the refrigerator.
- Assembled enchiladas can be refrigerated for up to 24 hours before bakingâadd 10-15 minutes to the baking time.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Side Dish Pairing
- A simple salad of jicama and orange segments with a
lime vinaigrette provides a refreshing contrast to the richness of the enchiladas. - Mexican rice and refried beans are classic accompaniments that complete the meal. - For a lighter option, try a black bean salad with corn and avocado.
ÂĄBuen provecho! Remember, cooking is like dancing â sometimes you lead, sometimes you follow, but always enjoy the music.