Enchiladas Mineras

Method12 steps · about 50 min

1. 1

   Step 1: Have the potatoes and carrots peeled and cut into small dice, the radishes thoroughly washed and diced, and the lettuce rinsed and thinly sliced before cooking. Over medium-low heat, toast the stemmed, seeded guajillo chiles on an already hot dry comal or skillet for about 15 seconds per side, until their inner skins turn opaque and their outer skins crisp. Watch them closely and do not burn them.

   Uses 15 dried guajillo chiles, stemmed and seeded · Water for thoroughly washing the radishes and lettuce

2. 2

   Step 2: Put all the toasted chiles in a medium saucepan and cover with hot water. Bring to a simmer over medium-high heat and simmer for 10–15 minutes, checking from 10 minutes, until softened and plump. Keep the soaking liquid for the salsa.

   Check the softening guajillo chiles · 10 minUses All 15 toasted guajillo chiles, separate from the washed vegetables · Hot water to cover the toasted chiles

3. 3

   Step 3: Blend all the softened chiles with exactly 1½ cups of their retained soaking liquid, the peeled garlic clove (1), all the oregano and the ½ teaspoon of salsa salt until completely smooth.

   Uses All the softened guajillo chiles lifted from their soaking liquid · 1½ cups of the retained chile soaking liquid · 1 garlic clove, peeled · 1 tsp dried oregano · ½ tsp kosher or coarse sea salt for the guajillo salsa

4. 4

   Step 4: Heat the 2 tablespoons of salsa oil in a medium saucepan over medium-high heat until hot but not smoking. Add all the chile purée carefully, leave the lid ajar to contain splatters, and cook for 3–4 minutes, checking from 3 minutes.

   Cook the guajillo purée · 3 minUses All the smooth guajillo chile purée · 2 tbsp vegetable oil for the salsa

5. 5

   Step 5: Stir in all 1½ cups of ready vegetable broth and cook for about 2 minutes more, until the salsa is hot throughout. Turn off the heat and keep it covered while you make the filling and topping.

   Heat the salsa with broth · 2 minUses All the cooked guajillo purée and salsa oil · 1½ cups ready vegetable broth

6. 6

   Step 6: Mix all 2 cups of crumbled queso fresco with the 4 tablespoons of finely chopped white onion. Set this filling aside for the tortillas.

   Uses 2 cups crumbled queso fresco, about 8 oz · 4 tbsp finely chopped white onion

7. 7

   Step 7: Bring enough water to boil the vegetables to a rolling boil in a medium saucepan and season it with the extra salt. Add all the diced potatoes and boil for 4–5 minutes, checking from 4 minutes, until cooked through but not mushy. Lift them into a bowl with a slotted spoon, retaining the hot salted water in the pan.

   Check the diced potatoes · 4 minUses 1 lb red potatoes, peeled and cut into small dice · Water for boiling the potatoes and then the carrots in the same saucepan · Extra salt for the vegetable boiling water

8. 8

   Step 8: Bring the same salted water back to a boil. Add all the diced carrots (1 lb) and boil for 3–4 minutes, checking from 3 minutes, until cooked but still firm. Lift them out with a slotted spoon and add them to the bowl of cooked potatoes.

   Check the diced carrots · 3 minUses The retained hot salted water, separate from the cooked potatoes · All the cooked potatoes in the bowl, separate from the retained boiling water · 1 lb carrots, peeled and cut into small dice

9. 9

   Step 9: Let the cooked potatoes and carrots cool a little, then add all the diced radishes (4) and sliced lettuce. Whisk the vinegar with the 4 tablespoons of dressing vegetable oil, 2 tablespoons of olive oil, ¼ teaspoon of dressing salt, black pepper (to taste) to taste and the pinch of sugar. Pour all this dressing over the vegetables and toss gently.

   Uses All the cooked potatoes and carrots in their bowl, separate from the boiling water · 4 radishes, rinsed thoroughly and cut into small dice · 4 romaine lettuce leaves, rinsed and thinly sliced · 2 tbsp white distilled vinegar · 4 tbsp vegetable oil for the dressing · 2 tbsp olive oil for the dressing · ¼ tsp kosher or coarse sea salt for the dressing · Black pepper to taste

10. 10

    Step 10: Warm the prepared guajillo salsa until hot. Heat a dry comal or skillet over medium-low heat until very hot. Heat each of the 12 corn tortillas for about 15–20 seconds per side, just until it barely begins to toast and is flexible; keep the warmed tortillas ready for dipping and filling.

    Uses The prepared guajillo salsa for warming and dipping · 12 ready corn tortillas

11. 11

    Step 11: With tongs, dip each warm tortilla into the warm guajillo salsa on one side and then the other, giving it only a light coating. Do not pour extra salsa over the finished enchiladas. Put 2–3 tablespoons of the prepared cheese-onion filling in the centre, fold into a half moon and arrange on a platter. Repeat for all 12 tortillas; keep any unused filling and salsa separate.

    Uses All 12 warmed tortillas, separate from the dipping salsa · Warm salsa for a light coating on each tortilla · Prepared cheese-onion filling, 2–3 tbsp per tortilla

12. 12

    Step 12: Top the 12 folded enchiladas with the dressed potatoes, carrots, radishes and lettuce. Serve with ready pickled pepperoncini on the side.

    Uses All 12 folded enchiladas, separate from any remaining filling or salsa · All the prepared dressed vegetable topping · Ready pickled pepperoncini to serve