Red Chile Enchiladas With Cheese and Vegetables

This recipe is posted by request. The original recipe is from Rick and Deann Bayless.

• Ready In: 1 hr 50 mins
• 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 cup queso fresco or 1⁄2 cup  other likened cheese like feta or 1⁄2 cup farmer cheese
• 5  tablespoons  vegetable oil (for frying)

Directions

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.