Enchiladas mineras

Step 1: Soak 6 dried guajillo chillies in boiling water for 15 minutes. Blend with 2 garlic cloves, ¼ white onion, ½ tsp dried Mexican oregano, ¼ tsp ground cumin, ½ tsp salt and 300 ml of the soaking water until very smooth, then sieve into a wide bowl.

Step 2: Boil 2 waxy potatoes and 2 carrots in salted water for 6 minutes until just tender, then drain well.

Step 3: Heat 3 tablespoons of 6 tbsp vegetable oil in a frying pan and fry the potato and carrot over a medium-high heat for 8 minutes, until golden at the edges. Season with the rest of the salt and keep warm.

Step 4: Mix 7 oz queso fresco with ½ white onion. Heat the remaining oil in a clean frying pan over a medium heat.

Step 5: Dip one of the 12 corn tortillas in the sauce to coat both sides, then fry it for 15–20 seconds a side until it just blisters. Common mistake: frying too long; the tortilla turns stiff and cracks when you roll it.

Step 6: Fill with a spoonful of the cheese mix, roll or fold, and put on a warm plate. Repeat, 3 per plate.

Step 7: Pile the fried potatoes and carrots over the enchiladas, then top with 5 ½ oz shredded lettuce, 4 tbsp pickled jalapeños and carrots and a drizzle of ½ cup Mexican crema or soured cream. Serve at once.