Enchiladas Mineras with Garlic Crema
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® Oaxaca cheese, shredded
- 6 dried guajillo chiles, 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 uncovered. 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 chile, 2 garlic cloves and onion. Fry for 4 minutes or until onion is tender. Remove chiles and soak in 1/2 cup water for 15 minutes. Drain.
- Place soaked chiles 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 1 tablespoon oil in a large frying pan over low medium heat. Dip a corn tortilla in the guajillo sauce, covering both sides evenly. Place dipped tortilla on a large plate and top with 2 tablespoons of the potato/carrot/cheese mixture. Fold tortilla in half over the mixture and place in hot oil. Fry for 30 seconds on each side. Repeat this step with remaining ingredients.
- Place remaining 3 garlic cloves in blender container. Add Ranchero® 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.
