Make the sauce: in the blender, combine soaked Guajillo chilies, cumin, oregano, garlic, and a bit of water (you can use some of the chili soaking water) and blend until smooth. In a skillet, add lard/vegetable oil and fry the sauce for 4 to 5 minutes.
While the sauce fries, cook the diced potatoes and carrots in a separate skillet, in a bit of lard/oil, until cooked (around 5 minutes).
Dip each tortilla in the guajillo sauce. In the skillet where you fried the potatoes and carrots, heat more lard/oil and fry the Guajillo-coated tortillas. If you start to run out of sauce, add a bit of water to it and mix well, just enough so that all the tortillas are coated. Stuff with the crumbled queso fresco or ranchero immediately and fold in half, into half moons. Arrange the Enchiladas Mineras on a plate and top with the shredded lettuce, the fried vegetables, some more crumbled cheese and garnish with a few slices (rajas) of pickled Jalapeño chiles.
