Authentic Mexican Enchiladas Mineras

Ingredients

• 12 corn tortillas 12 corn tortillas
• 300g (10.5 oz) beef, cooked and shredded 300g (10.5 oz) beef, cooked and shredded
• 300g (10.5 oz) pork, cooked and shredded 300g (10.5 oz) pork, cooked and shredded
• 1 cup (200g) cooked black beans 1 cup (200g) cooked black beans
• 1 cup (100g) shredded cheese (such as Cheddar or Monterey Jack) 1 cup (100g) shredded cheese (such as Cheddar or Monterey Jack)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 chipotle peppers in adobo sauce, minced 2 chipotle peppers in adobo sauce, minced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 20g (Saturated Fat: 8g)
• Carbohydrates: 35g (Sugars: 3g)
• Protein: 30g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the diced tomatoes, minced chipotle peppers, ground cumin, dried oregano, salt, and pepper to the skillet. Cook for 5 minutes, until the tomatoes have softened and the flavors have melded together.
4. 4.
   In a separate bowl, combine the cooked and shredded beef, pork, and black beans. Mix well.
5. 5.
   Warm the corn tortillas in a dry skillet or microwave until pliable.
6. 6.
   Take a tortilla and spoon a generous amount of the meat and bean mixture onto the center. Roll it up tightly and place it seam-side down in a greased baking dish. Repeat with the remaining tortillas and filling.
7. 7.
   Pour the tomato sauce over the rolled tortillas, ensuring they are fully covered. Sprinkle the shredded cheese on top.
8. 8.
   Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
9. 9.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Corn tortillas — To make the tortillas more pliable, you can briefly heat them in a dry skillet or microwave them for a few seconds.
• Chipotle peppers in adobo sauce — Adjust the amount of chipotle peppers according to your spice preference. If you prefer a milder flavor, use only one pepper or omit them altogether.

Tips & Tricks

• For a smokier flavor, you can add a pinch of smoked paprika to the tomato sauce.
• If you prefer a vegetarian version, you can substitute the meat with additional beans or grilled vegetables.
• Serve the enchiladas with a dollop of sour cream or guacamole for added creaminess.
• To save time, you can use store-bought enchilada sauce instead of making the tomato sauce from scratch.
• Leftover enchiladas can be refrigerated and reheated the next day for a delicious lunch or dinner.

Serving advice

Serve the Enchiladas Mineras hot, straight from the oven. Garnish with fresh cilantro and accompany with a side of Mexican rice and refried beans for a complete and satisfying meal.

Presentation advice

Arrange the enchiladas on a platter, ensuring they are neatly rolled and topped with melted cheese. Drizzle some extra tomato sauce over the enchiladas for an appetizing presentation. Sprinkle fresh cilantro on top for a pop of color.