Vegetable Medley in Garlic-Chile Sauce from The Food and Life of Oaxaca: Traditional Recipes from Me

Name: Vegetable Medley in Garlic-Chile Sauce from The Food and Life of Oaxaca: Traditional Recipes from Me
Ingredients: 2 medium carrots; 1 medium onion, cut into paper-thin half-moons; 8 ounces queso fresco, crumbled, or 4 ounces queso añejo, grated; or substitute equal amounts of crumbled young or grated aged ricotta salata; 24 small (3-inch) corn tortillas; Vegetable oil for frying; 1½ teaspoons dried Mexican oregano, crumbled; 1 cup fresh shelled peas (optional); One 1-inch piece canela; 3 ounces guajillo chiles (about 20 chiles) or 2 ounces guajillos (about 14 chiles) and 1 ounce amarillo chiles (about 10 small chiles); 8 ounces young green beans; 10 garlic cloves, coarsely chopped; 1 pound medium-small waxy potatoes such as Red Bliss, unpeeled; 6 teaspoons cider vinegar; 1 teaspoon dried thyme, crumbled; 1½ to 2 teaspoons salt, or to taste; ½ small cauliflower

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Despite the name, this is unrelated to Chileajo con Puerco except for the presence of the chile and garlic that give it its name. It is one of the classic Oaxacan street snacks, especially at fiest...

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Ingredients

2 medium carrots
1 medium onion, cut into paper-thin half-moons
8 ounces queso fresco, crumbled, or 4 ounces queso añejo, grated; or substitute equal amounts of crumbled young or grated aged ricotta salata
24 small (3-inch) corn tortillas
Vegetable oil for frying
1½ teaspoons dried Mexican oregano, crumbled
1 cup fresh shelled peas (optional)
One 1-inch piece canela
3 ounces guajillo chiles (about 20 chiles) or 2 ounces guajillos (about 14 chiles) and 1 ounce amarillo chiles (about 10 small chiles)
8 ounces young green beans
10 garlic cloves, coarsely chopped
1 pound medium-small waxy potatoes such as Red Bliss, unpeeled
6 teaspoons cider vinegar
1 teaspoon dried thyme, crumbled
1½ to 2 teaspoons salt, or to taste
½ small cauliflower