Life-Changing Enchiladas Mineras | Mi Cocina with Rick Martinez

In the first episode of Mi Cocina, join Rick Martinez as he shares a life-changing experience eating Enchiladas Mineras in Guanajuato. He re-creates this unforgettable dish from Doña Lupe, salsa guajillo-dipped tortilla served with braised chicken, potatoes, and carrots topped with creamy queso fresco. GET THE RECIPE ►► f52.co/3v8rkAV
This video is produced in partnership with Penguin Random House LLC.
Mi Cocina comes out May 3, 2022: amzn.to/3JrZyEm
For more food, design, and Choco content from Rick, follow him on Instagram @rick_andrew_martinez
Also featured in this video
Five Two Essential Saucepan: f52.co/3r3zzN5
OXO 3-Piece Angled Measuring Cup Set: f52.co/3jed4AO
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VIDEO CHAPTERS
00:00:00 Intro
00:02:58 Treat the tortillas
00:05:18 Searing the chicken
00:09:37 Story time
00:12:33 Enchilada service
PREP TIME: 15 minutes
COOK TIME: 1 hour 20 minutes
SERVES: 4
INGREDIENTS
For the Enchiladas
8 Tortillas de Maíz
5 tablespoons vegetable oil, divided
2 1/4 cups homemade chicken stock or store-bought low-sodium chicken broth
5 large chiles guajilos (1 oz/30 g), stemmed and seeded
2 medium chiles cascabeles (0.25 oz/5 g), stemmed and seeded
2 garlic cloves, lightly crushed
2 teaspoons Morton kosher salt (0.5 oz/16 g)
1/2 teaspoon dried oregano, preferably Mexican
1/4 teaspoon freshly ground black pepper
4 large chicken thighs (6 oz, 170 g each)
2 medium Yukon Gold potatoes (12 oz/340 g), peeled and cut into 2-inch pieces
3 medium carrots (8 oz/226 g), cut into 2-inch pieces
1/2 large white onion (7 oz/200 g), sliced
1 tablespoon apple cider vinegar
12 ounces (340g) queso fresco or Cotija, crumbled
For Serving
Shredded iceberg lettuce
Chopped onion
Crema
Chiles Jalapeños en Escabeche
Recipe reprinted with permission from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (‎Clarkson Potter, May 2022).
This post contains products independently chosen (and loved) by our editors and writers. As an Amazon Associate, Food52 earns an affiliate commission on qualifying purchases of the products we link to.
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#enchiladasmineras #micocina #rickmartinez

[@food52]

Check out the FULL RECIPE here: f52.co/3v8rkAV

[@kaiju_k5042]

I love that Rick and his big heart found such a good home at Food52, looks like I have another cookbook I must buy today :)

[@freneticaesthetica]

I love him and his gorgeous cookbook so much! Hope that you have picked up a copy 💕

[@kaiju_k5042]

@@freneticaesthetica Yes, got my copy a while ago, thank you :)

[@igiveupfine]

rick, i really love the growth you've had in your videos over the past few years. this video is the most rickest video i've seen you make yet, and it's just so lovely. i like how you've grown into your own style. your recipes are great, but your videos are just so vibrant and popping with color. however, they aren't distracting and taking away from the recipe. they're complementary. it's clear you've been given room to grow. and i'm glad that you've opened up like a big sunflower. it's lovely.

[@katy.54321]

Probably by far my favorite host on this channel. Mr. Martinez should have his own whole KZbin channel to be honest

[@PandaBear62573]

I have been waiting 2 years for this cookbook. So excited it's almost finally here.

[@xXcrimsonxroseXx]

Seeing the kitchen from a different angle is BLOWING my mind! I love how colorful this episode was!

[@scottthomas6937]

Tremendous. After the Bon Appetit fall out - Rick has been a steady watch for me on any of the channels he has connected with. Always great cooking and wonderful stories and lessons to share as well as a big heart and true appreciation for his audience. Bravo!

[@beverlyfitzgerald7675]

@Food52 Rick Martinez. Just finished reading your excellent book, “Mi Cocina”. As soon as I closed the book, headed right to KZbin to search for your videos. Voilà! Aqui estoy 😂. Subscribed rapidamente. Have been learning new cooking skills, these past 3 years, improving old cooking skills to shed bad habits and, I’m over 84. Learned how to, successfully, make 3 kinds of tortillas, made tamales de pavo, Oaxaca black beans refritos, frijoles reftitos de pinto, chile Colorado, enchilada sauce estilo de sonora. Thank you very much for taking the time to make excellent videos to help others.

[@jackiehiebert7064]

Tears. In a cooking show? Wow, Rick.

[@nitam777]

So sweet to make sure everyone got a bite

[@dotcom624]

Mexican and other Hispanic foods are my favorite. Absolutely love your recipes and all you make. Wish I had the courage and confidence to rock your nails. Have a bunch of colors now, but only wear on my toes. Enjoy your shows to see what you make, and what color your nails are now!!!

[@kathyerickson9402]

Beautiful scenery...beautiful food...and I loved the video of the preparation at Dona Lupe, along with Rick's reminiscing about his grandmas. That makes the food taste even better!

[@clarebeelman9691]

Totally agree that there is some sort of alchemy when corn and chiles are paired. Excited to see more of your cookbook!

[@khyrand]

It makes me SO HAPPY when Rick feeds the behind-the-camera guys!

[@1will2kill]

The production level on this is unreal.

[@gabybrik5525]

Rick rocks! What a pleasure! Mexican food is my all times fav, but Rick’s presentation & the settings make it even more attractive!

[@rosarivas2512]

My family is from Guanajuato, I grow up eating enchiladas this way and i love them so much!

[@Jeff-rd6hb]

I'm literally drooling here, Rick. This looks fantastic! 😋

[@apredator4gb]

Wow, look at the depth of that red in the sauce. I wanna make that!

[@Mommamacnz]

This was brilliant - I loved that the camera crew got to eat too, and show how much they enjoyed the gorgeous looking meal you'd made. I also really liked the wee tour of the city where you were served this dish and your homage to Dona Lupe. Just wonderful and I look forward to the next episode in this series.

[@cindylara8269]

Mi querido Guanajuato 🥰 Excited for this series

[@AnaLucia262]

It’s so cool to see everyone eating and having fun! Buen provecho! 🕺

[@Romi_Zii]

Does everyone else watch this with a big grin and drooling ever so slightly!? LOL 💗❤️🧡💛💚💙💜🖤🤍🤎

[@alisondodge3809]

So excited for this :)

[@leoneljaramillo6710]

I'm from Guanajuato and I've made enchiladas mineras. We don't usually prepare the tortillas like that, we just dip it into the sauce and fry them right away. I also usually use raw garlic in the sauce and we don't use oregano. For the veggies, I boil them in the chile water after I've finished the salsa (or we boil them in the chicken broth after cooking the chicken) then we chop and fry them in the same pan that we use for the enchiladas, along with the sauce. I've never heard of, or seen, anyone cook the chicken and veggies along with the sauce... no doubt that they're still delicious though!!! You made your version, go off, looks yummy.

[@robylove9190]

Muchos gracias Rick! These look amazing.

[@food52]

Thanks for watching Roby!

[@susansparke3462]

Doña Lupe sounds like such a sweet lady and I have no doubt that her key (and not-so-secret) ingredient in all of her dishes is a whole lot of love. ❤️

[@Anna-yx5td]

Another Rick trick...waterproof the tortillas! That nail polish colour is great on you, baby.

[@aleahgarnica5003]

🧡 him and the crew. Great content. The best.

[@edselby]

Cannot wait for this cookbook!!

[@thestraydog]

Oh I'm definitely coming back for that tamales episode!! Gracias, Rick!

[@elliebellie1983og]

So excited to dive into your cookbook!

[@kathleensmith8365]

Looks delicious! Looking forward to your book.

[@cmd406]

I already ordered your cookbook! So excited! Can't wait to cook from it!

[@thelauraby]

This looks easily adaptable for plant-based eaters. I can't wait to try it!

[@KATHERINEJANEKT]

I’m jealous of how perfect ricks nails always are

[@manny-perez]

I just bought your book Mi Cocina, I absolutely love it! ❤️

[@misterkiller89]

Love this episode, def need to buy Rick’s book

[@petrinagirl57]

I can't wait for more videos! I love that you are in Mazatlan...it has become our favorite place to visit! Looking to getting my copy of Mi Cocina!

[@sfowler1017]

Man I can't wait for this book!

[@amel1ajs]

amazing!

[@biancajingles2690]

Rick I am so so excited for your book! It looks STUNNING and I’m so excited to try this recipe! It made my stomach grumble watching you make this! 😅

[@harveyhernandez6619]

Just pre ordered

[@EvelynMaya1]

It looks amazing! My book is pre-ordered, can't wait for launch day.

[@familyvargas6876]

Great presentation 👏

[@imtoto813]

I'm having pretty bad day and watching this made me feel so much better :)

[@paulwagner688]

We all need a Doña Lupa in our lives to show us what real cooking is.

[@brynbloom5993]

Just pre-ordered the book, won't be able to find half the ingredients in the UK but I can dream 😂

[@faithmiddleton5689]

Cookbook of my DREAMS 😭

[@gabrielepumo9784]

How lucky are we to watch this for free?

[@beatrizsandoval4395]

Como buena mexicana adoro las enchiladas pero jamás e comido las mineras. Tengo que prepáralas un día.

[@PoliticalPars]

Rick is a great addition to Food52.

[@lisamolinar]

Oh my God Rick this story about Juana wato is the beautifulest thing I've ever heard I am over here crying because I feel you through this television I feel the love that you felt for that lady at that moment having abuela oh what a wonderful moment for you God bless you with this recipe I cannot wait to get your book is it out now will I have to preorder it let me know the goods on the book loving you from Northern califa's And yes Rick I live in the most beautiful place in San Francisco California the Castro🏳️‍🌈🏳️‍🌈🏳️‍🌈🏳️‍🌈🏳️‍🌈🏳️‍🌈🙏🏼🙏🏼🙏🏼💋🙏🏼🐾🐾🐾👑🥂💐💐💐🦋🦋🦋🦋🦋🌉🌉🌉💯💯💯🌉🇲🇽🇲🇽🇲🇽🙋🏻‍♀️🙋🏻‍♀️🙋🏻‍♀️💕💕👏🏽👏🏽👏🏽👏🏽

[@debrathornley2974]

This looks so yummy! I'm a vegetarian and truly appreciate your suggestions on how to modify this recipe :-)

[@pecktastic289]

How wonderful this looks! I live in New Zealand in a small town and I wonder how I would get some of the ingredients you use in your recipes. I think I shall just have to sit here and be dribbling in envy.

[@Mommamacnz]

I live in a NZ city and I've also no idea how or where I'd source the ingredients to make this dish, but wow I want to try as it looked so amazingly good.

[@nataliemscrzysxycoolharris]

Hola Señor Rick 😉 Mi Espanol es más o menos 😂 The aerial view of Mexico was gorgeous! All of the vibrant colors. I saw a huge statue...who was that? Your dish looks so warm and comforting.

[@veronicacardenas5434]

We use the same sauce for the pambazo 💖

[@emmylation]

Tepic, NAYARIT!!!!!😊

[@AbiSona57]

Mouthwatering delicious !! Where to travel to in order to experience it personally?

[@teedub1990]

Looks delicious! Any tips on keeping your enamel pot unstained? I think I'm a little bit in love with your teal? turquoise? baby blue? pot.

[@BloodSweatandFears]

He literally sniffed out a restaurant 😂 I love it!

[@lindaswenson741]

Any recipe for the corn tortilla? Very interesting enchilada plate.

[@Luckragol]

tried this recipe and it was good, thanks mi cocaina. ^.^

[@genehammond7239]

👍

[@groovy4u11]

I would love to know more about his dishes on the shelf.

[@JohnFoley1701]

Rick’s got the best finger nails on KZbin.

[@zoevilvii]

Eeekk - hawt pink! The nails lewk match the bewk!

[@republicoftexas4651]

People who have never had fresh made tortillas in Mexico, can never understand the difference in flavor.

[@boester69]

Rick: "Uses vegitable oil" Me, a European, who wants to recreate this dish: "I'll never financially recover from this"

[@karenmay370]

Are you selling signs copies of your cookbook?

[@deanderthal]

What is the thumbs up/down game they’re playing at 14:50 to decide who goes first? I’ve never seen it before and couldn’t quite make out what they were saying.

[@cressdarnel]

it's called disparejo (uneven/not matching), and the one with a thumbs different from everyone else loses or wins depending on how the group is playing

[@deanderthal]

@@cressdarnel oh awesome thank you! We figured out the mechanics but we just never saw anyone use it/play before. Mystery solved Thank you so much!

[@skybloxybacon]

I’m first from live chat

[@jackieoneal4806]

Um is it me or he has pink nail polish

[@death2colonialism]

Did the town become wealthy or did the colonial Spaniards become wealthy?

[@lindalabrador9712]

Why do you paint your nails? Just curious.

[@andrewlee9257]

Thought it said cocaine. 🤔

[@riccardocarbo2479]

To all cooks making videos: there are many of us (with misophonia) who get ultra grossed out and disturbed by people chewing while mic'd closely to where we hear the food squishing and squirting around in your mouth. Worse yet, trying to listen to your comments, which I want to hear, there is no way it's worth the pain and disgust of trying to listen to your words around the chewing noises. There are plenty of people just like me who can't deal with mukbangs. I love what you do here, but absolutamente, please turn off your mic (or post edit) while chewing and talk about the food after your mouth is clear. I'd dearly appreciate it. Or, really, don't eat while talking so I can mute the gushing sounds without losing your comments. I bought Mi Cocina. Can't wait to try your stuff!