Guanajuato Miner-Style Red Chile Enchiladas

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A signature street-food classic from Guanajuato city, Enchiladas Mineras were born in the kitchens of mining households in the 19th century. Corn tortillas are lightly crisped in oil, dipped in a smooth, brick-red sauce of dried guajillo and ancho chiles, then stacked and crowned with crisp shredded lettuce, raw onion, and fresh queso fresco. The result is bold, smoky, and satisfying without being heavy.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 52 gCarbs
• 8 gFiber
• 6 gSugar
• 20 gProtein
• 720 mgSodium
• 640 mgPotassium
• 285 mgCalcium
• 4 mgIron
• 14 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the red chile sauce

• 6 dried guajillo chiles, stems and seeds removed
• 2 dried ancho chiles, stems and seeds removed
• 2 Roma tomatoes
• 2 garlic cloves, peeled
• 1/4 white onion, roughly chopped
• 1 1/2 cups chicken or beef broth, plus more as needed
• 1 tablespoon vegetable oil
• 3/4 teaspoon fine sea salt, or to taste

For the enchiladas

• 12 corn tortillas
• 3/4 cup vegetable oil, for shallow-frying
• 1/2 cup crumbled queso fresco or queso ranchero, plus more for serving

For topping

• 2 cups finely shredded iceberg lettuce
• 1/2 cup finely chopped white onion
• 1/3 cup Mexican crema
• 1/4 cup crumbled queso fresco

Directions

1. Toast the dried chiles in a dry skillet over medium heat for about 30 seconds per side until fragrant and slightly puffed; do not burn them. Transfer to a bowl and cover with hot water; soak for 15 minutes until softened.
2. Meanwhile, char the tomatoes, garlic, and onion directly over a gas flame or in a dry skillet until blackened in spots, about 5 minutes. Set aside.
3. Drain the chiles and transfer to a blender along with the charred vegetables, broth, and salt. Blend until completely smooth, about 1 minute. Strain through a fine-mesh sieve into a saucepan, pressing to extract all the liquid.
4. Heat 1 tablespoon oil in the saucepan over medium heat, pour in the chile puree, and simmer gently for 8 to 10 minutes until thickened enough to coat the back of a spoon. Adjust salt and keep warm.
5. Heat the 3/4 cup oil in a small skillet over medium heat until shimmering. Fry each tortilla for 5 to 7 seconds per side, just until pliable and slightly crisp; drain on paper towels. Immediately dip each fried tortilla in the warm chile sauce, coating both sides, and stack 3 tortillas per plate.
6. Sprinkle a thin layer of cheese over each stack, then blanket with shredded lettuce, chopped onion, a drizzle of crema, and extra queso fresco. Serve immediately while warm and saucy.

Cook’s Notes

• Traditional Mineras have no filling — the contrast between the crisp-fried tortilla, smooth chile sauce, and cool raw toppings is the whole point.
• If queso fresco is unavailable, use crumbled farmer cheese, paneer, or a mild feta rinsed to remove the brine.
• For deeper color and a hint of sweetness, add 1 small piece of piloncillo or 1/2 teaspoon sugar to the chile sauce while it simmers.
• The chile sauce can be made up to 3 days ahead and refrigerated; reheat with a splash of broth to loosen.
• Use freshly made corn tortillas if possible — they absorb the sauce more evenly and hold their texture better than packaged ones.

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