Mining enchiladas

Ingredients

4 Pieces chicken cooked

2 Potatoes in cubes and cooked

2 Sliced and cooked carrots

1/2 liter of water 

4 Guajillo chilies from Del Mineral 

2 cloves of garlic

1/2 Onion from Del Mineral

1/2 kg Corn Tortilla 

200g Ranchero cheese 

1/2 Cup cream

2 Cups filleted lettucce

1/2 Cup oil

Salt and pepper to taste

Instructions

1. Soak chilies in hot water and reserve. Blend the chilies, onion, garlic and little of the soaking liquid.
2. Strain and salt and pepper. Heat a little oil in a frying pan and sauté the potatoes and carrots, season with salt and pepper and set aside. In that same pan with a little more oil, brown the chicken pieces on both sides.
3. Soak the tortillas with the guajillo broth and fry in the same pan with more oil and on both sides. Remove and repeat the proceduce with all the tortillas. 4. Fill the tortillas with the carrot and potato. Decorate with the chilies and chicken.

Red pozole

Ingredients

5 Liters of water

1/2 Onion from Del Mineral

4 Cloves of garlic

3 Tbsp. of salt 

1 kg of precooked hominy corn

500g de of pork ribs cut into pieces

1kg of pork pulp cut into pieces

5 Bay leaves

14 Guajillo chilies without seeds and soaked in hot water

2 ancho chilies without seeds and soaked in hot water

2 Cup of water

1/4 Onion from Del Mineral

2 Cloves of garlic

1 Tbsp. of cumin

1 Tbsp. ground black pepper

Dried oregano

Chlli powder from Del Mineral

Finely chopped onion from Del Mineral

Romaine lettuce filleted

Sliced radishes

Lemons

10 Corn toast

190 g container of refrigerated media crema

100g of greated Cotija cheese

Instructions

1. Heat the 5 liters of water with 1/2 onion, 4 cloves of garlic and salt, when it boils add the corn and cook for 30 minutes over hight heat or until the corn bursts. Add the rib, pork pulp and bay leaf; cook 1 hour 30 minutes or until meat is tender. Remove the garlic, onion, bay leaves and pork pulp, shred the meat and reserve.
2. Blend the chilies with 2 cups of water, 1/4 onion, 2 cloves of garlic, cumin and pepper, strain and pour into the corn pot; cook for 30 more minutes.
3. Sirve el pozole y acompaña con oregáno, chile en povo, lechuga, rabanos, limón y tostadas con crema y queso cotija. 

Pasilla chili stuffed
with panela cheesse

Ingredients

 4 Portions

8  Pasilla chilli from Del Mineral

250g Panela Cheese

1 Tpsb. of brown sugar

2 Cups hot water

1 Orange juice

Basil

For the sauce

6 Oranges 

2 Tpsb. brown sugar

1 Pinch cinnamon powder

Instructions

1. Lightly toast the chiles, devein and remove the seeds.
2.Dissolve the sugar in the hot water and soak the chillies and place in a refractory .
3. Chop or cut the cheese into cubes, fill the chillies and place in refractory.
4. Pur the orange juice and bake dor 10 minutes at 160°c.
5. Serve hot with the orange sauce, basil and finely chopped parsley.                                                                    

PARA LA SALSA                                                                                                                                                                                   

1. Cut the top and bottom off the oranges, peel with a sharo knife. 
2. Make incisiond between the segments and chop to obtain the pulp.
3. Heat with the sugar, cook over low heat for 10 minutes and the cinnamon powder.

Pork chop in three
chili sauce

Ingredients

4 Porcions

8 Pork chops

4 Pasilla chilies without veins from Del Mineral

4 guajillo chilies without vein from Del Mineral 

1/4 Onion from Del Mineral

Vegetable oil

1 Tpsb. minced ginger

1 Clove garlic finaly chopped

8 Small nopales

400g Panela cheese in slices

1/2 Cup olive oil

Salt to taste 

Pepper to taste

Instrucciones

1. Blend the chillies, onion, olive, salt and pepper. Add ginger and garlic.
2. Marinate the chop in the sauce for 2 hours in the fridge.
3. Drain chops and grill for 3 minutes n each side on a grill with a little vegetable oil.
4. Bring marianade to a boil until purred. Reactify seasoning.

5. Grill the nopales and the cheese on the same grill.

6. Serve on each plate 2 chops accompained with sauce, 2 nopales and cheese.  

Baked cauliflower
enchilada

Ingredients

1 Head of cauliflower cut into florets

2 Tbsp. olive iol

Salt to taste

1 Tbsp. ancho chili powder Del Mineral

1 Tbsp. paprika

1/2 Tbsp. garlic powder

1/2 Tbsp. onion powder

1/4 Tbsp. cayenne pepper

1  Spring onion finely chopped

2 Green or yelow lemons

Instructions

1. Preheat the oven to 220°c. Cover  baking tray with baking paper and reserve.
2. Combine ancho chili powder, garlic, paprika, onion, cayenne pepper, salt and pepper in bowl; add the olive oil and mix.
3. Marine the cauliflower with the spice miscture and spread the florets on the baking sheet making sure they are not overlapped. If necessary, bake in multiple batchas.
4. Bake at 220°c for 20-30 minutes or until the cauliflower is golden and homogeneous.                               

5. Remove the cauliflower from the oven and lef cool for five minutes , add the lemon juice and sprinkle the spring onion on top before serving.

Steack in pasilla
chili sauce

Ingredients

3 pasilla chilies deveined and roasted Del Mineral

1/2 Onion from Del Mineral

1 Clove garlic

300g Green tomato from Del Mineral

2 Tablespoons oil

500g Beef steak in fajitas

1 Cup Nopal in sticks

Salt to taste

Pepper to taste

Instrucciones

1. Boil chiles with water for 8 minutes or until soft. Blend with onion, garlic and tomatoes. Strain the sauce and reserve.
2. Fry steacks in oil over medium heat. Add the sauce and cook until it reduces a bit, season.
3. Accompany with corn tortillas.