Red Chile Enchiladas With Cheese and Vegetables
- Ready In:
- 1hr 50mins
- Ingredients:
- 20
- Serves:
-
4
ingredients
- 12 corn tortillas
-
Sauce
- 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
-
Vegetables
- 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
-
Condiments
- 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 1/2 cup other likened cheese like feta or 1/2 cup farmer cheese
- 5 tablespoons vegetable oil (for frying)
directions
- On a hot cast iron skilled or griddle toast the chiles until they crackle and change color.
- Place in a bowl and"just cover" with boiling water.
- Weigh down with a small plate to keep submerged, and soak for at least 1 hour.
- Place soaked chiles, peppercorns, garlic, cumin seeds, and 1 1/2 cup of the broth in a blender and puree to smooth.
- Strain through a medium mesh sieve.
- Season with salt and sugar.
- Add more broth if needed to make it the consistency of a tomato sauce.
- Place the Potato's and Carrots in a medium saucepan, cover with water and add the vinegar and salt.
- Simmer over medium until tender, about 15 minutes, then drain and set aside.
- Core the cabbage, slice thin and place in a bowl with the vinegar, oil, salt and water. Set aside.
- 15 minutes before serving divide the cabbage mixture among 4 dinner plates making a mound in the center.
- Heat 3 Tbsp oil in a large skillet.
- When hot dip each tortilla into the sauce, then lay in the oil.
- Fry for 20 seconds, flip and fry for another 20 seconds on the other side.
- Remove and drain.
- Repeat.
- 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.
- Stir frequently until the vegetables are warm, around 4 minutes.
- Place 3 enchiladas over cabbage on each plate and top evenly with the fried vegetables.
- Top with the onion rings, cheese, remaining sauce and serve.
- For Vegetarian use only the vegetable broth.
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RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois