Enchiladas mineras

INGREDIENTS
12 tortillas
Butter of pig or maize oil to fry

For the sauce
15 chiles guajillos without seeds
Garlic
Comine
Oregano

For the filling
400 grs. cheese
1 pricked great onion finely

Garnish
1 head of romaine lettuce, well rinsed, dried and chopped
½ kilo of potatoes, peeled, cooked and cut in squares
½ kilo of carrots, peeled, cooked and cut in squares
100 grams of crumbled farmer's cheese to sprinkle on top
Pickled jalapeño chile strips

PREPARATION
The tortillas are dipped in the salsa and fried in the lard or oil, then quickly filled and rolled. In the same oil, the potatoes and carrots are fried. The enchiladas are arranged on a large plate and covered with the fried vegetables, then the chopped lettuce (or a bed of lettuce if desired), and finally sprinkled with grated cheese and garnished with the picked jalapeño chile strips.
Salsa: Blend all ingredients.

PRESENTATION
On individual plates accompanied by a fresh salad. May be served with chicken.