Enchiladas Mineras

Name: Enchiladas Mineras
Total time: 2700 s
Yield: 10 servings
Ingredients: 3 large white potatoes; 6 carrots; 9 oz loose chorizo (250 grams); 3.5 oz dried ancho chiles (100 grams); 2 garlic cloves; 1/4 onion; 2 cups sour cream (1/2 liter); 1 cup shredded cheese (about 2.5 oz or 1/4 pound); leaves Lettuce; as needed As much oil; Enough water to boil the vegetables and 3 cups water to boil the chiles; 1 more cup water for the sauce; Salt to taste

Kika Gutierrez @cook_5475263

Enchiladas Mineras

Kika Gutierrez @cook_5475263

Saved

Ingredients

45 minutes

10 servings

3large white potatoes
6carrots
9 ozloose chorizo (250 grams)
3.5 ozdried ancho chiles (100 grams)
2garlic cloves
1/4onion
2 cupssour cream (1/2 liter)
1 cupshredded cheese (about 2.5 oz or 1/4 pound)
leavesLettuce
as neededAs much oil
Enough water to boil the vegetables and 3 cups water to boil the chiles
1more cup water for the sauce
Salt to taste

Saved

Steps

45 minutes

1

Wash, peel, and boil the potatoes and carrots. Once cooked, drain the water and cut the vegetables into cubes.
2

In a separate pan, sauté the cubed vegetables with the chorizo, then set aside.
3

Boil the seeded ancho chiles in 3 cups of water. Once softened, drain the water. Blend the chiles with the onion, garlic, salt to taste, and 1 cup of water until smooth and thick. Pour the sauce into a saucepan.
4

Dip warm tortillas in the sauce, then fry them in a skillet with 1 or 2 tablespoons of oil on both sides. Place them on a plate and fill with the chorizo and vegetable mixture.
5

Finally, top with sour cream, shredded cheese, onion rings, and lettuce leaves.