Enchiladas Rojas... | A Mexican Cook

Name: Enchiladas Rojas... | A Mexican Cook
Ingredients: 50 grams dried Guajillo Chilies; 375 mls water; 2 garlic cloves, peeled; 3 pepper corns; 2 whole cloves; 1/4 teaspoon dried Mexican Oregano; 1/2 teaspoon table salt; 1 tablespoon olive oil; 200 grams potatoes, peeled & cubed; 150 grams carrots, peeled & cubed; Water as required; 1 tsp salt; 1/4 cup of sunflower oil (approx); 1/3 cup Sunflower oil (approx); 16 corn tortillas; 250 grams Feta Cheers, crumbled; 50 grams onion, finely chopped; Iceberg lettuce, finely shredded; Sour Cream; Onion, finely sliced; Refried beans, optional

amexicancook.ie

I've written a lot about Enchiladas before trying to sort out the absolute mess in which this dish has been placed by general misconceptions, tex-mex influences and commercially available 'packets'....