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

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