TacosMediumFree

Tacos Mineros

Name: Tacos Mineros
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 4 Dried guajillo chilli; 100 ml Soured cream; 2 Carrot; 100 g Lettuce; 1 to taste Salt; 100 g Melting cheese; 2 Potato; 12 Corn tortillas; 2 clove Garlic; 3 tbsp Vegetable oil

55 min (25 prep + 30 cook) Medium 4 servings Guanajuato

Edmond Bojalil

Recetas Mexas

Published: 26 Mar 2026 · Updated: 30 Mar 2026

Guanajuato-style fried potato and carrot tacos bathed in red salsa.

About this recipe

The miners' tacos of Guanajuato: fried tortillas filled with potato and carrot, bathed in red salsa and served with shredded lettuce, pickled carrot, and fresh cheese. The historic food of Guanajuato's silver miners.

History & Origin

Tacos mineros are one of the most identity-defining dishes of the state of Guanajuato, and their name is no accident: they were born in the region's silver mines, which during the 17th, 18th, and 19th centuries were among the most important in the world. The mine workers - the mineros - needed cheap, calorie-dense, and portable food they could take into the tunnels or consume quickly during breaks. The solution was a potato and carrot taco - inexpensive ingredients easy to prepare in large quantities - fried in oil until crispy so it would keep for hours. The fried taco does not go soft as quickly as a fresh one, making it ideal for mine work. Today tacos mineros are one of the gastronomic attractions of the city of Guanajuato, a UNESCO World Heritage Site. They are found especially in the Mercado Hidalgo and street stalls in the historic centre. The presentation is very specific: always bathed in red salsa, covered with pickled carrot, shredded lettuce, and fresh cheese. Humble in ingredients but profound in history.

Estimated cost

£6.70

Total cost

£1.68

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

440

Calories

12g

Protein

54g

Carbohydrates

20g

Fat

Fibre

560mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Mix the mashed potato with the small-diced cooked carrot. Season with salt and oregano. Set aside.
💡 The filling should be firm so it does not escape during frying. If too wet, add a little flour.
2
For the salsa: toast and soak the guajillo chillies for 15 minutes. Blend with roasted tomatoes, garlic, and salt. Strain, fry in hot oil for 5 minutes. Keep warm.
3
Fill the tortillas with 1–2 tablespoons of potato and carrot filling, roll firmly, and secure with a cocktail stick. Fry in oil at 180°C for 2–3 minutes per side until golden and crispy. Drain on kitchen paper.
4
Remove the cocktail sticks. Dip each taco in the hot red salsa (10 seconds). Serve with shredded lettuce, pickled carrot if available, and crumbled fresh cheese on top.
💡 The traditional Guanajuato presentation also includes soured cream and sometimes chipotle chilli on top.