Enchiladas Mineras


Enchiladas Mineras
Recipe type: Entree
Signature Dish from Guanajuato Mexico. Featured in episode 6 of Hungry Riders. This dish loads up on carbs for hungry miners (Hence the Mineras). An interesting twist on a classic Mexican enchilada.
  • 4-5 medium potatoes (pealed)
  • 4-5 carrots
  • 8 dried chiles guajillos, remove stems and seeds
  • 2 dried chiles anchos, remove stems and seeds
  • 1 white onion
  • 2 cloves of garlic
  • 8-10 Corn tortillas
  • 1 package of Cotija cheese
  • 1 tsp oregano
  • Cayeanne to taste
  • Salt to taste
  • "Enough" Canola type oil
  1. Boil water in order to cook chunks of potato and carrots until done but firm.
  2. Roast cleaned chiles in a skillet until bubbled but not burned, then soak for 20 minutes in hot water until soft.
  3. Using a blender puree ¼ of the onion, garlic, oregano, dash of cayeanne and salt, then add and blend soaked chiles for the sauce. Strain using small sieve and separate out the liquid.
  4. Heat oil in skillet to soften tortillas. Dip tortilla briefly in oil turning immediately. Then dip tortilla in enchilada sauce and roll tightly with Cotija cheese. Cooked shredded chicken would also work.
  5. Fry potato and carrots in oil remaining oil, with a little of the enchilada sauce for flavor.
  6. Pour additional sauce over enchiladas, then add potatoes, carrots, some diced onion, and additional cheese to taste.


Tarahumara Dish: Apregate


Tarahumara Dish - Apregate
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
This was the Tarahumara dish we made in Batopilas in Episode 5 of Hungry Riders. It is a 1 pot meal that someone could make almost anywhere though I am not sure it will taste the same without a wood fire. There are many ways someone could add to this to more suit their tastes. This is a very hearty meal that will feed a large group.
  • 4 medium potatoes
  • 1 white onion
  • 4 cloves of garlic
  • 4 tomatoes
  • half pound of beef (I think we used sirloin but that is all the local market had)
  • Cooking oil (we used Canola)
  • Salt to taste
  • Tortillas for serving
  1. Chop everything into small bite sized cubes: potato, onion, tomato, and beef.
  2. Cook the potatoes in a generous amount of oil, not to fry them, but just to cook through. the potatoes are not really fried, but just cooked through.
  3. Then add the beef, onions, garlic, and tomatoes, and cook an additional 5 minutes.
  4. Once cooked through, almost like a very thick stew, serve in tortillas and eat with your hands.
With my American palate, I would add some pepper. I am sure people will add a number of ingredients to this recipe, so let us know how it turns out! Also keep in mind, this is an example of what the Tarahumara are eating now, because for quite a while their diet consisted primarily of corn.