Red Chile Enchiladas with Shellfish and Fresh Garnishes - Rick Bayless

Ingredients

• 4 large garlic cloves, unpeeled
• 2 dried dried ancho chiles, stemmed, seeded and torn into flat pieces
• 4 dried guajillo chiles, stemmed, seeded and torn into flat pieces
• One 28-ounce can fire-roasted tomatoes, drained OR 1 ½ pounds red-ripe fresh tomatoes (roughly 4 to 5 medium round or 7 to 8 medium plum tomatoes)
• 1 teaspoon Mexican oregano
• 1/2 teaspoon fresh black pepper
• 1/2 to 1 teaspoon fresh-ground cumin
• About 1/4 cup olive or vegetable oil (divided use), plus a little extra to brush or spray on the tortillas)
• 3 cups shellfish, fish or chicken broth, or water
• 1 tablespoon masa harina
• Salt
• 1 large onion, cut into ¼-inch pieces
• 12 ounces of shrimp and/or scallops, cut into ½-inch pieces if they are larger
• 3 medium (about 12 ounces) boiling potatoes (Yukon gold's or the smaller red or white-skin potatoes work well here), peeled if you wish, cut into 1/2-inch cubes
• About 1/3 cup chopped cilantro, plus some leaves for garnish
• 12 corn tortillas
• About 2 cups baby arugula, torn leaves of frisee, watercress (thick stems removed) or the like, tossed with a little fresh lime (or vinegar) and salt
• 3 or 4 tablespoons freshly grated Mexican queso añejo or other garnishing cheese such as Romano or Parmesan