Vegetable Medley in Garlic-Chile Sauce Recipe | Epicurious

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
• 3 ounces guajillo chiles (about 20 chiles) or 2 ounces guajillos (about 14 chiles) and 1 ounce amarillo chiles (about 10 small chiles) (see Tips, below)
• One 1-inch piece canela (see Tips, below)
• 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 salata (see Tips, below)
• 1 medium onion, cut into paper-thin half-moons
• 1 1/2 teaspoons dried Mexican oregano, crumbled (see Tips, below)
• Vegetable oil for frying
• 24 small (3-inch) corn tortillas