Seared Red-Chile Enchiladas with Tangy Potatoes, Carrots and Fresh Cheese

Name: Seared Red-Chile Enchiladas with Tangy Potatoes, Carrots and Fresh Cheese
Ingredients: 2 garlic cloves, unpeeled; 4 medium (about 1 ounce total) dried guajillo chiles, stemmed, seeded and torn into flat pieces; 6 medium (about 3 ounces total) dried ancho chiles, stemmed, seeded and torn into flat pieces; 1/2 teaspoon black pepper, preferably freshly ground; 1/4 teaspoon cumin, preferably freshly ground; Salt; 2 medium-small (about 8 ounces total) boiling potatoes like the red-skinned ones, peeled and cut into ½-inch pieces; 2 large (about 8 ounces total) carrots, peeled and cut into ½-inch pieces; 5 to 6 tablespoons vinegar—apple cider vinegar is common in Mexico (divided use); 1/2 small head cabbage (I like the tenderness of savoy or Napa cabbage), cored and sliced thinly; A small handful of chopped cilantro if you have it; About 1/2 cup vegetable oil; 12 corn tortillas, preferably store-bought; 2 thin slices of white onion, broken into rings; About 3/4 cup (3 ounces) crumbled Mexican queso fresco or other fresh cheese like goat cheese, feta or farmer’s cheese

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INGREDIENTS - 2 garlic cloves, unpeeled - 4 medium (about 1 ounce total) dried guajillo chiles, stemmed, seeded and torn into flat pieces - 6 medium (about 3

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Ingredients

2 garlic cloves, unpeeled
4 medium (about 1 ounce total) dried guajillo chiles, stemmed, seeded and torn into flat pieces
6 medium (about 3 ounces total) dried ancho chiles, stemmed, seeded and torn into flat pieces
1/2 teaspoon black pepper, preferably freshly ground
1/4 teaspoon cumin, preferably freshly ground
Salt
2 medium-small (about 8 ounces total) boiling potatoes like the red-skinned ones, peeled and cut into ½-inch pieces
2 large (about 8 ounces total) carrots, peeled and cut into ½-inch pieces
5 to 6 tablespoons vinegar—apple cider vinegar is common in Mexico (divided use)
1/2 small head cabbage (I like the tenderness of savoy or Napa cabbage), cored and sliced thinly
A small handful of chopped cilantro if you have it
About 1/2 cup vegetable oil
12 corn tortillas, preferably store-bought
2 thin slices of white onion, broken into rings
About 3/4 cup (3 ounces) crumbled Mexican queso fresco or other fresh cheese like goat cheese, feta or farmer’s cheese