Red Chile Enchiladas With Cheese and Vegetables

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READY IN: 1hr 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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