Enchiladas Mineras

Enchiladas Mineras

12 enchiladas
Pati Jinich
Course: Main Course
Cuisine: Mexican
Keyword: carrots, cotija, Enchilada, guajillo chiles, onion, pati's mexican table, pepperoncini, Pickled Jalapeños, potatoes, queso fresco, Tomatoes, vinegar
Author:Pati Jinich
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Enchiladas Mineras recipe from Pati's Mexican Table Season 4, Episode 8 “Street Food Favorites”


For the guajillo chile salsa:

  • 15 guajillo chiles, stemmed and seeded
  • 1 garlic clove, peeled
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher or coarse sea salt
  • 2 tablespoons vegetable oil
  • 1 1/2 cups chicken or vegetable broth

For the enchiladas:

  • 2 cups crumbled queso fresco, ranchero or cotija, or farmer’s cheese, crumbled (about 8 ounces)
  • 4 tablespoons finely chopped white onion
  • 1 pound red potatoes, peeled and cut into small dice
  • 1 pound carrots, peeled and cut into small dice
  • 4 radishes, rinsed thoroughly and cut into small dice
  • 4 romaine lettuce leaves, rinsed and thinly sliced
  • 2 tablespoons white distilled vinegar
  • 4 tablespoons vegetable oil
  • 2 tablespoons olive oil
  • 1/4 teaspoon kosher or coarse sea salt, or to taste, plus more to salt the water
  • freshly ground black pepper, to taste
  • Pinch of sugar
  • Pickled blond peppers or pepperoncini, or pickled jalapeños

To Prepare

  • On an already hot comal or skillet set over medium-low heat, toast the chiles for about 15 seconds per side. The inner skin will turn opaque and the outer skin will crisp. Place them in a medium saucepan, cover with hot water and set over medium-high heat. Let them simmer for 10 to 15 minutes until they rehydrate, soften and plump up.
  • In the jar of a blender, place chiles along with 1 1/2 cups of their soaking liquid, the garlic, oregano and 1/2 teaspoon salt. Puree until completely smooth. In a medium saucepan set over medium-high heat, pour the oil. Once hot, but not smoking, add the guajillo chile sauce and cover with a lid ajar, as the sauce will be jumping. Cook for 3 to 4 minutes, add the chicken broth and cook a couple minutes more. Turn off the heat and keep covered.
  • In a mixing bowl, combine the queso fresco with the chopped onion. Set aside.
  • In a medium saucepan, bring salted water to a rolling boil over medium-high heat. Add the potatoes and cook for 4 to 5 minutes until cooked through but not mushy. Scoop out with a spider or a slotted spoon and place in a bowl. In the same water, add the carrots and cook for 3 to 4 minutes until cooked but still firm. Scoop them out, place in the same bowl and set aside. Once the vegetables have cooled a little bit, add the radishes and lettuce. In a small bowl, mix the vinegar with the oils, 1/4 teaspoon salt, pepper to taste, and a pinch of sugar. Whisk well and pour over the vegetables.
  • When ready to eat, have the guajillo salsa warmed up. Place a comal or skillet over medium-low heat and wait until it is very hot. One by one heat the corn tortillas, about 15 to 20 seconds per side, until they barely begin to toast. With a pair of tongs, dip each tortilla into the guajillo salsa on one side and then the other. The tortilla will barely get “wet” and soften in the sauce. You don’t want to pour this sauce on top, as it is rather bitter, it should just be a light coating.
  • On a plate, set the “wet” tortilla and place 2 to 3 tablespoons of the queso fresco in the middle. Fold the tortilla making a half moon shape. Prepare one by one, or all one after the other, and place on a platter.
  • Garnish with the dressed potatoes, carrots, radishes and lettuce. Place pickled peppers on the side.

69 comments on “Enchiladas Mineras

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  1. What is this simple dressing called. Does it have an official name in Mexico? It seems to be used on side salads in old school tex-mex restaurants here in Texas also.

    1. It is just a Guajillo chile salsa Jonathan, and you are right, it can be used on tacos, tortas or anything you like!

  2. These light enchiladas have become a favorite for me and my wife! We made and salad with raw carrots and jicama so there’d be more crunch along with the lettuce and radishes. My wife isn’t a big fan of vinegar so we used fresh lime juice for the dressing. Super fresh and very satisfying!!!

  3. Ya hice como 3 veces las enchiladas mineras y son un éxito en mi casa las amamos, y también las seis enchiladas también un éxito, gracias pati.

  4. Hola Pati, my late mother used to make her sauce with comino and apple cider vinegar and flour and stuff. it was the best sauce ever! She used both chiles you use but the sauce had several steps to it. I, unfortunately, didn’t get her recipe. She was the type cook, ” oh, ponle al gusto.”
    Do you have any recipe that sounds like this one, for enchiladas?

    I would be eternally grateful, Pati.

  5. I wish there was a way that I could go with you & your team on a trip to Mexico to experience Mexico & some of the Great Authentic Foods. I am not much of a cook but I so Love Mexican Foods… 😊 Jim

  6. Excellent recipe that is mostly vegetable and thus a bit lighter and healthier than many Mexican dishes. I substituted sweet potato for the regular potato and I think that made it even better. Sweet potatoes have a bit more flavor and work with with a chili sauce.

    1. Pati me encanta ver tus episidios en la tele dejo que mi dvr grabe todos los episidios para no perderme de ninguna de tus recetas gracias por tenerle tanta pasion ala gastronomia mexicana eres un orgullo para mi que seas de mi pais y gracias a ti soy muy buena para cocinar saludos desde California

  7. I’m going to try these tomorrow as I just pulled from our garden a fresh crop of radishes! Can’t wait until potatoes and carrots come in. Thanks for sharing!

  8. Me encantó la receta!
    Por lo general no cocino platillos Mexicanos porque me parecen muy elaborados, pero sus recetas no son complicadas y son deliciosas.
    Los chiles rellenos fueron un éxito total también.
    Gracias mil!

  9. Hi!

    I do the majority of the cooking for my vegetarian family. I caught this recipe on TV and never really saw enchiladas like this. They were absolutely delicious and I plan to use the leftover sauce on eggs and tortillas for breakfast tomorrow. Thank you again!

  10. This is a delicious and healthy recipe, very flavorful. The sauce is simple but wonderfully balanced. Now I know what guajillo chiles taste like! Yeah! If you find it too bitter it can be softened with a spoon of tomato sauce. I intend on making a variation with stewed chicken filling and thinly shredded cabbage, raw onion and queso fresco on top to duplicate a long ago favorite, Enchiladas Michoacan served at Austin restaurant, Las Manitas. Not a fan of Tex-Mex as it tends to be bland and one dimensional compared to authentic recipes like this one. It hits all the notes…bitter, tangy, rich, salty, creamy…yum.
    I served it with heirloom Bolita beans, cooked simply with browned onions, water and salt.

  11. I was looking for something a little different to cook for my Mexican husband I made these the salad for the top was different than what I normally put on enchiladas and it was very delicious 😋 thanks so much for the recipe I will be looking for more ❤️

  12. Hi, Pati, When you made this recipe on your show you didn’t add chicken stock, the recipe on the website includes chicken stock and it’s a lot thinner – what’s the best way to make it? I’m letting it reduce a bit now – hoping it will get a bit thicker. Thank you! love your recipes and your show!

    1. I sometimes edit my recipes after the show to make them even better…I recommend you follow the recipe on the website.

  13. Hello Pati!

    I *finally* made these enchiladas. The kitchen was a bit messy from all the pots and pans I used haha but when I ate it – wow! Incredibly delicious, super healthy and light. As a young man, I love making new dishes for myself and moreso if they are from my culture – México 😀

    ¡Saludos desde la Cd. de N.Y.!

  14. Hola, Pati. Muchas gracias por esta receta. It’s almost like the one my mother’s family still makes. Where can I buy an autographed copy of your cookbook that contains this recipe? I watch your show every Saturday on PBS and enjoy your travels. Muchas gracias por todo.
    Lorraine Grimaldo
    San Antonio, TX

  15. Hola Pati, soy padre de familia y cada fin de semana yo cocino para ellos, desde que vi tu programa en TV empece a utilizar tus recetas ya que en la forma que las explicas están fáciles de entender. Lo que más disfruto es cuando mi familia expresa en su rostro que disfrutan la comida que les preparo. Hoy enchiladas mineras. Saludos desde Tijuana.

  16. I just bought all the ingredients and I’m so excited to make these enchiladas for my brother and sister in law this weekend! Love your show, travels, family and warm personality! Thank you for showing all of us a different side of Mexico.

      1. Thank you Pati! I just made the sauce and it was so fun. Tomorrow I will assemble the rest just so I am not crazed and I do make a big mess in the kitchen. HAHA

  17. Hi Patty!

    I saw your show this morning and I made this recipe tonight.

    Ok, so it was more work than I thought (you make it look so easy, haha), but it was delicious, and fresh and very unique.

    Thank you for always inspiring me to try something new!

  18. I have a fantastic idea ! Send me your latest cookbook “signed by you, please, I’ll pay for it. My address is 3404 Rall Ct. Arlington, Tx
    76015. Richard Filkins. Thank you, Pati, “pretty face” !!!

  19. Hi Pati, first I wanna tell you that I watch your TV show all the time it’s on. I want to try your enchiladas recipe, they look so good and I can’t wait to cook them. I have a recipe from a friend in Chicago and I usually cook her’s but I can’t wait to cook your’s. I am eventually going to get your cookbook. Thanks so much for your show and by the way, I think you are so pretty ! I wish I could find someone like you and someone who is close as pretty as you are. Keep on cooking and I can’t wait to try some of your recipes Richard from Texas.

  20. Pati, my late grandmother was from Guanajuato. When I saw the episode that replayed this evening I realized I’m going to have to put the city on my travel bucket list. Thank you! Loved the episode.

  21. Hello Pati,
    I caught your show. I enjoy the way you describe your dishes. You thoroughly explain the flavors. That helps us recreate them. I live in San Antonio,Texas. I was raised on the border of Laredo and Nuevo Laredo. We had a lady from Mexico that cooked for our home. Watching you brings back memories of when I watched her cook. Keep up the great work. Love you and your food choices.
    Con mucho Amor,
    Magda Quintana

  22. Hello Pati,
    I Just wanted to say I love you watch your show. The foods you make look incredible and very interesting. I always love to try new things, and although I am not Hispanic, I Love Love Love to cook Hispanic foods. Especially Mexican Recipes. Love Spices (spicier the BETTER), Love Sauces. Keep up the Fantastic Work. Wish I could Eat the food after YOU make it…
    Thank You So Much…

  23. Hola Pati;
    Me encanta tu programa, la manera en que describes los olores y sabores de tus platillos es genial.
    Por primera vez en US que veo la receta tradicional de salsa para enchiladas, y no como usualmente la que preparan aquí con Salsa del “Cuac”. En una visita a Guanajuato recuerdo haber leído en la carta de un restaurante este platillo, solo que te lo presentaban de dos maneras; Enchiladas de Minero Pobre o Enchiladas de Minero Rico. La diferencia era que el de Minero Rico venía acompañado con Pollo.
    Gracias por mostrar esa parte tan maravillosa de nuestro México al resto del Mundo.

  24. Do not use the soaking liquid, that is what makes the salsa bitter use plain water or chicken broth instead