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Enchiladas Mineras

Enchiladas Mineras

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A vegetarian version of the traditional enchiladas which has its origins in the mines in Guanajuato. It is said that during the time of the Spanish colony - and at the height of the mining activity - this dish was prepared by women for their husbands who worked in the mines … and well, that is where its name came from.
Print Recipe
Prep Time20 minutes
Cook Time19 minutes
Total Time40 minutes
Servings4 people


  • 12 corn tortilla preferably from La Tortillera
  • 12 guajillo chillies
  • 1 garlic clove
  • ½ tsp mexican oregano
  • 400 g mild feta cheese
  • 2 potatoes
  • 4 carrots
  • Olive oil
  • Salt to taste


  • With a small knife, slit the guajillo chillies open to remove the seeds and veins and hydrate them in a saucepan of boiling water for about 10 minutes or until softened.
    Enchiladas Mineras
  • In the meantime, peel the potatoes and cut them into cubes, cut the carrots into same size cubes, and crumble the cheese into small pieces.
    Enchiladas Mineras
  • For the salsa, in a blender add chillies, garlic clove, mexican oregano and a pinch of salt. Slowly add a bit of the water you used to hydrate the chillies and blend until you get a homogeneous mixture.
    Enchiladas Mineras
  • In the same pan, sauté the potatoes and carrots for about 5 minutes.
    Enchiladas Mineras
  • Pour the salsa into a large bowl, and heat a little olive oil in a frying pan. First dip each tortilla in the salsa bowl and coat it well on both sides, then as a second step quickly fry it in hot oil for a couple of seconds on each side.
    Enchiladas Mineras
  • Fill in the tortillas with the crumbled cheese and garnish with the potatoes and carrots on top, you can also add some shredded lettuce if you prefer.
    Enchiladas Mineras
  • ¡Buen provecho!
    Enchiladas Mineras