This is a sponsored post by the DOÑA MARÍA® Brand. All opinions are my own. Thank you for supporting the brands that make this website possible.
We are on week four of 2019 and I am keeping my New Year resolution strong of eating more meals at home. With that promise, comes a lot of creativity and experimentation of various ingredients to keep meal times from becoming mundane and repetitive. One needs a variety of spices, flavors and colors for fun and bonding moments around the dinner table.
Increasing family meals at home not only makes you a better cook, but a better time and money manager. Grocery shopping and meal prepping on a Sunday afternoon can save you so much time during the week. That precious time can be spent on after school activities with the kids, home projects, exercise, and even relaxing with a good book, movie or TV show. Everyone needs “me” time.
Now that I’ve been doing this for many years, I’ve perfected my process of meal planning and time management. Of course, I still have my ever-going list of things to do but I’ve noticed that my stress level has decreased by tackling this one important thing I need to do every day, three times a day: preparing meals.
A good way to evaluate your meals is by bringing your senses to the kitchen. One of my favorite brands of mole sauces, DOÑA MARÍA®, has challenged me to create something that will awaken my senses during the time I prep meals and enjoy around the dinner table.
I’ve been a fan of DOÑA MARÍA® for many years. My mom cooked with their sauces when we lived in Mexico and years after that after we moved to the United States. Now, I get to reminisce and create my own flavorful meal for my family.
DOÑA MARÍA® was generous enough to provide me with a set of their sauces to ease meal prep: Adobo, Mole Verde and Mole. I also received a beautiful branded apron, wooden spoon, a recipe booklet and a fun clip speaker to enjoy my tunes when I cook.
As part of my meal prep for the week, I decided to make enmoladas mineras. This dish is a take on the traditional enchiladas mineras originating from Guanajuato– red enchiladas stuffed with a mixture of potatoes and carrots. A dish customarily prepared for the miners that was both satisfying, delicious. I gave it a twist by replacing the red sauce with DOÑA MARÍA®.
These enmoladas are quick to prepare and store with ease. A great dish to make on a Sunday evening for a busy week ahead.
Enmoladas Mineras
- Yield: Makes 20 1x
Ingredients
2 cups carrots, peeled and cut in small cubes
3 cups Russet potato, peeled and cut in small cubes
1/2 cup + 1 tablespoon canola oil (or any oil for frying)
2/3 cup white onion, chopped
2 garlic cloves, finely chopped
1 teaspoon salt
½ teaspoon celery seed
1 (8.25-ounce) container DOÑA MARIA® Mole Mexican Sauce
½ tablet (about 2 ounces) Mexican chocolate
1 cup water (or broth – Vegetable or chicken)
20 corn tortillas, warmed
2 tablespoons roasted sesame seeds
cilantro for garnish
hot, cooked rice for serving
Instructions
Place carrots in a large saucepan with enough water to cover. Bring to a boil and continue to boil for 3 minutes. Add potatoes and continue to boil for 5 minutes. Drain and set aside.
Heat 1 tablespoon oil in a large skillet over medium heat. Stir in onion and garlic. Cook for 2 minutes or until tender. Stir in carrots and potatoes. Season with salt and celery seed. Decrease heat to medium-low; stir frequently until vegetables are tender. Remove from heat and set aside.
In medium saucepan over medium-low heat stir in DOÑA MARIA® Mole Mexican Sauce and water (or broth). Add Mexican chocolate tablet and stir until tablet dissolves. Set aside, cover and keep warm.
Heat ½ cup oil in a large skillet. Lightly fry tortilla one at a time (about 5 seconds each side—using tongs to flip). Transfer to a paper towel lined plate. Spoon approximately 2 tablespoons of carrot/potato mixture and roll. Place on a serving tray with seam side down. Repeat with remaining tortillas and mixture. Pour warm mole sauce over enchiladas. Sprinkle with sesame seeds. Serve with a side of rice and garnish with cilantro sprigs.
