Vegetable Medley in Garlic Chile Sauce - Together Women Rise

Name: Vegetable Medley in Garlic Chile Sauce - Together Women Rise
Ingredients: 1 pound medium-small waxy potatoes such as Red Bliss, unpeeled; 8 ounces young green beans; 1 cup fresh shelled peas (optional); 2 medium carrots; 1/2 small cauliflower; 2 or 3 ounces guajillo* chiles (about 14-20 chiles); 1 ounce Amarillo* chiles (about 10 small chiles); 1-inch piece canela* (cinnamon); 10 garlic cloves, coarsely chopped; 1 teaspoon dried thyme, crumbled; 6 teaspoons cider vinegar; 1 1/2 to 2 teaspoons salt, or to taste; 8 ounces queso fresco*, crumbled, or 4 ounces queso añejo*, grated; or substitute equal amounts of crumbled young or grated aged ricotta; 1 medium onion, cut into paper-thin half-moons; 1 1/2 teaspoons dried Mexican oregano*, crumbled

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In Mexico, chiles are traditionally dry-roasted on clay implements called comals, which impart the perfect seared flavor. A large, heavy griddle or skillet, ideally cast iron, makes a good...

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Ingredients

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