Meatless Monday just got a bit of a Latin twist with these easy enchiladas mineras. Enchiladas min-eras are vegetarian enchiladas stuffed with seasoned carrots and potatoes. The veggies are held to-gether by creamy Cacique® Manchego cheese. The combination of the three is so flavorful, you won’t miss the meat not included in this dish.
What makes an enchilada an enchilada is the spicy sauce the tortillas are dipped and fried in. This guajillo sauce is savory and the perfect match for the stuffing and a great balance to the garlic sauce made with Ranchero® Crema con Sal. I can’t think of a better way to complete this dish.
Because Ranchero® Crema con Sal is already well seasoned, all you have to do is blend it well with garlic cloves to create the simplest flavored crema. It’s the perfect way to tame the heat of guajillo sauce and adds one more layer of deliciousness. Taking any traditional enchilada dish to the next level.
Dia de Los Muertos is around the corner and enchiladas mineras will be on our Muertos feast menu. It combines the great authentic flavors of our culture and it’s guaranteed to please every member of your family as you honor your loved ones that have passed.
Note: Click the ‘Products‘ tab above to learn more about the Cacique® ingredients used in this recipe. You can find these ingredients near you by clicking the ‘Find Stores‘ tab, selecting the products you are looking for, and entering your zip code.
WHAT YOU NEED
- 2 Yukon gold potatoes, peeled and chopped
- 3 carrots, peeled and chopped
- 1 cup water
- 1 teaspoon chicken bouillon
- 2/3 cup Cacique® Manchego cheese, shredded
- 6 dried guajillo chilies, tops and seeds removed
- 1 cup grapeseed oil, divided
- 5 garlic cloves, divided
- 1/2 cup yellow onion, chopped
- Salt and pepper to taste
- 12 corn tortillas
- 1/2 cup Ranchero® Crema con Sal
HOW TO MAKE IT
- In a medium skillet, combine potatoes, carrots, water and bouillon. Heat over medium heat un-covered. Cook for 10 minutes or until potatoes are tender and carrots are al dente. Sprinkle in cheese. Set aside.
- Place one tablespoon grapeseed oil in frying pan over medium heat. Add guajillo chili, 2 garlic cloves and onion. Fry for 4 minutes or until onion is tender. Remove chilies and soak in 1/2 cup water for 15 minutes. Drain.
- Place soaked chilies in blender container. Add onion/garlic mixture and pulse for 10 seconds. Run mixture through a strainer.
- Heat 1 tablespoon oil in a medium frying pan. Fry sauce for 5 minutes. Salt and pepper to taste.
- Heat a 1 tablespoon oil in a large frying pan over low medium heat. Dip corn tortilla in guajillo sauce. Covering both sides evenly. Place dipped tortilla on a large plate and stuff with 2 table-spoons of potato/carrot/cheese mixture. Place in hot oil and fry for 30 seconds on each side. Carefully turn enchilada with a spatula to evenly fry both sides. Repeat this step with remaining ingredients.
- Place remaining 3 garlic cloves in blender container. Add Cacique® Crema con Sal and blend until smooth. Place in a serving dish. Place 2 enchiladas on a serving plate. Top with garlic crema and serve with a green salad.
- Tip: For a kid-friendly version, omit guajillo sauce and fry stuffed tortillas as crispy tacos.