EnchiladasMedium

Miner's Enchiladas

Name: Miner's Enchiladas
Prep time: 35 min
Cook time: 35 min
Total time: 70 min
Cuisine: Mexican
Ingredients: 10 Guajillo chilli; 1 Romaine lettuce; 1 White onion; 3 Garlic clove; 0.25 tsp Ground cumin; 1 cup Vegetable oil; 0.5 tsp Dried oregano; 3 Potato; 200 g Fresh cheese (queso fresco); 1 to taste Salt; 12 Corn tortilla; 0.25 cup White vinegar; 3 Carrot; 6 Chicken leg

70 min (35 prep + 35 cook) Medium 6 servings Guanajuato

Edmond Bojalil

Recetas Mexas

Published: 4 Feb 2026 · Updated: 10 Mar 2026

Guanajuato-style enchiladas in guajillo sauce with pickled vegetables.

About this recipe

Enchiladas mineras are typical of Guanajuato and take their name from the miners who relied on them as a hearty, energy-giving meal. Tortillas are bathed in guajillo chilli sauce, filled with cheese and served alongside vinegar-pickled potatoes and carrots, lettuce and a piece of fried chicken.

History & Origin

Enchiladas mineras were born in the mining areas of Guanajuato during the colonial era, when workers in the silver mines needed a hearty, energy-rich food to endure the long shifts underground. Their name honours those miners who drove the wealth of the Bajio region in the seventeenth and eighteenth centuries. What distinguishes them from other enchiladas is their obligatory accompaniment: potatoes and carrots in vinegar escabeche, a piece of fried chicken and plenty of lettuce. The city of Guanajuato, declared a World Heritage Site by UNESCO, remains the best place to try authentic enchiladas mineras in its alleyways and plazas. They are prepared especially during the Fiestas de San Juan and the Fiestas de la Cueva, celebrations that keep the culinary heritage of the mining era alive.

Estimated cost

£14.74

Total cost

£2.46

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

396

Calories

18g

Protein

46g

Carbohydrates

15g

Fat

Fibre

634mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Simmer the chicken legs in salted water with half an onion and 1 garlic clove for 30 minutes. Set aside the chicken pieces and reserve the stock.
2
Peel the potatoes and carrots. Cut into medium cubes and boil in salted water for 15 minutes until tender. Drain.
3
Prepare the escabeche: toss the cooked vegetables with white vinegar, oregano and salt. Leave to marinate for at least 20 minutes.
💡 The vinegar-pickled vegetables are the signature accompaniment of enchiladas mineras.
4
Devein the guajillo chillies, toast on a comal for 30 seconds on each side and soak for 20 minutes. Blend with 2 garlic cloves, half an onion and 1 cup of stock until smooth. Strain.
5
Heat 2 tablespoons of oil in a frying pan and fry the sauce for 8 minutes until it thickens. Season with salt.
💡 For the best results, use freshly pulled espresso. The quality of the coffee really matters here.
6
In a separate pan, heat plenty of oil over medium heat. Pass each tortilla through the oil for 5 seconds on each side. Dip each one in the guajillo sauce to coat.
7
Fill each tortilla with crumbled fresh cheese and roll up. Place 2 enchiladas per plate.
💡 If you can't find cotija, Parmesan or feta make decent substitutes for that salty tang.
8
Fry the chicken pieces in hot oil at 180°C for 8–10 minutes until golden and crispy.
💡 The homemade broth is key — it gives the soup its depth of flavour.
9
Serve the enchiladas bathed in sauce, alongside a piece of fried chicken, the pickled vegetables and lettuce leaves.