Street Enchiladas Red Skillet Vegetables

Street Enchiladas & Red Skillet Vegetables

Street Enchiladas & Red Skillet Vegetables


Serves 10

Details
  • Servings:   10
  • Diet:   Balanced, High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
Cuisine
  • mexican
Ingredients
  • Sauce:
  • 6 dried ancho chiles
  • 6 dried guajillo chiles
  • 4 cloves garlic, husks intact
  • 1 teaspoon whole cumin seeds
  • 2 cups low-sodium chicken broth
  • Kosher salt to taste
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon light olive oil
  • 1/2 to 1 teaspoon sugar, if necessary
  • Enchiladas and vegetables:
  • 5 medium red-skinned potatoes (about 2 pounds), cut into 1-inch pieces
  • 3 large carrots, peeled and cut into 1-inch pieces
  • 1 bay leaf
  • 2 tablespoons apple cider vinegar
  • Salt to taste
  • 1 to 2 tablespoons light olive oil or corn oil
  • 12 fresh small corn tortillas, about 6 inches in diameter
  • 1 cup chopped sweet onion
  • 8 ounces finely crumbled queso fresco (Mexican fresh cheese)
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