Skip to content
LoginRegister
WhatToEat.Today

Recipes with pickled jalapeños and carrots

3 recipes that use pickled jalapeños and carrots, with photos, step-by-step instructions and cook times. The quickest, Enchiladas placeras with potato and carrot, takes 55 minutes. It is most often cooked with dried mexican oregano, mexican crema and queso fresco.

Run out of pickled jalapeños and carrots? Parsnip or sweet potato, same weight.

Got a few things in the fridge? Search by everything you have

Enchiladas potosinasRed chile cheese enchiladas

Unlike the sauced enchiladas of Mexico City, the enchiladas of San Luis Potosí are small turnovers of masa kneaded with red chile paste, filled with fresh cheese and onion, cooked on the comal and quickly fried. In the city's plaza they are sold by the dozen with crema, shredded lettuce and pickled vegetables, and they're a favourite for Sunday family suppers. For a fully vegetarian plate, swap the usual animal-rennet queso fresco for a vegetarian fresh cheese or a mild microbial-rennet feta. Chef's tip: let the chile paste cool before kneading it into the masa, or the dough turns sticky.

60 minMexicanVegetarianGluten free
by KrazyBadal 0 views

Enchiladas minerasGuajillo enchiladas with potatoes

Enchiladas mineras were the supper of Guanajuato's silver miners and are still sold every evening under the arches of the city's plazas and at the Mercado Hidalgo: tortillas dipped in guajillo sauce, fried briefly, rolled around fresh cheese and onion, and buried under fried diced potato and carrot, shredded lettuce, pickled jalapeños and crema. Stalls often add a piece of chicken on the side; this recipe leaves it out and the vegetables make it a full plate. Chef's tip: dip each tortilla in the sauce before frying, not after; that's what gives the slightly crisp, chilli-coated finish.

60 minMexicanVegetarianGluten free
by KrazyBadal 0 views

Enchiladas placeras with potato and carrot

Under the arcades around Morelia's plazas, cooks sell enchiladas placeras in the evenings: tortillas dipped in guajillo sauce, fried on a griddle, folded over crumbled cheese and onion, then buried under fried potato and carrot cubes, shredded lettuce and pickled chillies. In Michoacán they usually come with a piece of fried chicken on the side; we leave that out, as the potatoes and carrots fried in the chilli-stained oil are the part everyone fights over. Cheese may be made with animal rennet, so choose a vegetarian one if needed. Chef's tip: fry the potatoes and carrots in the same pan after the tortillas so they pick up the red chilli oil.

55 minMexicanVegetarianGluten free
by KrazyBadal 0 views

Goes well with pickled jalapeños and carrots