{"id":5232,"date":"2024-04-30T14:49:08","date_gmt":"2024-04-30T14:49:08","guid":{"rendered":"http:\/\/isticharati.ma\/?p=5232"},"modified":"2024-04-30T14:49:08","modified_gmt":"2024-04-30T14:49:08","slug":"homemade-enchiladas-mineras","status":"publish","type":"post","link":"https:\/\/isticharati.ma\/?p=5232","title":{"rendered":"Homemade Enchiladas mineras"},"content":{"rendered":"

\"\"<\/p>\n

Ingredients:<\/h2>\n

12 corn tortilla preferably from La Tortillera<\/p>\n

12 guajillo chillies<\/p>\n

1 garlic clove<\/p>\n

\u00bd tsp mexican oregano<\/p>\n

400 g mild feta cheese<\/p>\n

2 potatoes<\/p>\n

4 carrots<\/p>\n

Olive oil<\/p>\n

Salt to taste<\/p>\n

TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n

<\/p>\n

\"\"<\/p>\n

Directions:<\/h2>\n

With a small knife, slit the guajillo chillies open to remove the seeds and veins and hydrate them in a saucepan of boiling water for about 10 minutes or until softened.<\/p>\n

In the meantime, peel the potatoes and cut them into cubes, cut the carrots into same size cubes, and crumble the cheese into small pieces.<\/p>\n

For the salsa, in a blender add chillies, garlic clove, mexican oregano and a pinch of salt. Slowly add a bit of the water you used to hydrate the chillies and blend until you get a homogeneous mixture.<\/p>\n

In the same pan, saut\u00e9 the potatoes and carrots for about 5 minutes.<\/p>\n

Pour the salsa into a large bowl, and heat a little olive oil in a frying pan. First dip each tortilla in the salsa bowl and coat it well on both sides, then as a second step quickly fry it in hot oil for a couple of seconds on each side.<\/p>\n

Fill in the tortillas with the crumbled cheese and garnish with the potatoes and carrots on top, you can also add some shredded lettuce if you prefer.<\/p>\n

Enjoy !!<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients: 12 corn tortilla preferably from La Tortillera 12 guajillo chillies 1 garlic clove \u00bd tsp mexican oregano 400 g mild feta cheese 2 potatoes 4 carrots Olive oil Salt to taste TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/p>\n","protected":false},"author":1,"featured_media":5234,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-5232","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/5232","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5232"}],"version-history":[{"count":1,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/5232\/revisions"}],"predecessor-version":[{"id":5235,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/5232\/revisions\/5235"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/media\/5234"}],"wp:attachment":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5232"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5232"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5232"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}