Red Chile Enchiladas With Cheese And Vegetables

Total Time: 1 hr 50 mins Preparation Time: 1 hr Cook Time: 50 mins

Ingredients

• Servings: 4
• 12 corn tortillas
• 4 garlic cloves
• 4 medium dried chiles guajillos, stemmed, seeded and deveined
• 6 medium dried ancho chiles, stemmed, seeded and deveined
• 1/4 teaspoon black peppercorns
• 1/4 teaspoon cumin seed
• 2 cups chicken broth or 2 cups vegetable broth
• 1 teaspoon salt
• 1/4 teaspoon sugar
• 2 small boiling potatoes, diced into 1/2 inch pieces
• 2 large carrots, diced into 1/2 inch pieces
• 3 tablespoons cider vinegar
• 1 teaspoon salt
• 1/2 head of a small cabbage
• 3 tablespoons cider vinegar
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt
• 2 slices onions, separated into rings
• 1/2 cup queso fresco or 1/2 cup other likened cheese like feta or 1/2 cup farmer cheese
• 5 tablespoons vegetable oil (for frying)

Recipe

• 1 on a hot cast iron skilled or griddle toast the chiles until they crackle and change color.
• 2 place in a bowl and"just cover" with boiling water.
• 3 weigh down with a small plate to keep submerged, and soak for at least 1 hour.
• 4 place soaked chiles, peppercorns, garlic, cumin seeds, and 1 1/2 cup of the broth in a blender and puree to smooth.
• 5 strain through a medium mesh sieve.
• 6 season with salt and sugar.
• 7 add more broth if needed to make it the consistency of a tomato sauce.
• 8 place the potato's and carrots in a medium saucepan, cover with water and add the vinegar and salt.
• 9 simmer over medium until tender, about 15 minutes, then drain and set aside.
• 10 core the cabbage, slice thin and place in a bowl with the vinegar, oil, salt and water. set aside.
• 11 15 minutes before serving divide the cabbage mixture among 4 dinner plates making a mound in the center.
• 12 heat 3 tbsp oil in a large skillet.
• 13 when hot dip each tortilla into the sauce, then lay in the oil.
• 14 fry for 20 seconds, flip and fry for another 20 seconds on the other side.
• 15 remove and drain.
• 16 repeat.
• 17 add a little more oil to the pan and scoop in the potatoes and carrots along with 2-3 tbsp of the left over sauce.
• 18 stir frequently until the vegetables are warm, around 4 minutes.
• 19 place 3 enchiladas over cabbage on each plate and top evenly with the fried vegetables.
• 20 top with the onion rings, cheese, remaining sauce and serve.
• 21 for vegetarian use only the vegetable broth.