Street Enchiladas Red Skillet Vegetables

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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