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For the guajillo chile salsa:
- 15 guajillo chiles stemmed and seeded
- 1 garlic clove peeled
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher or coarse sea salt
- 2 tablespoons vegetable oil
- 1 1/2 cups chicken or vegetable broth
For the enchiladas:
- 2 cups crumbled queso fresco ranchero or cotija, or farmer’s cheese, crumbled (about 8 ounces)
- 4 tablespoons finely chopped white onion
- 1 pound red potatoes peeled and cut into small dice
- 1 pound carrots peeled and cut into small dice
- 4 radishes rinsed thoroughly and cut into small dice
- 4 romaine lettuce leaves rinsed and thinly sliced
- 2 tablespoons white distilled vinegar
- 4 tablespoons vegetable oil
- 2 tablespoons olive oil
- 1/4 teaspoon kosher or coarse sea salt or to taste, plus more to salt the water
- Freshly ground black pepper to taste
- Pinch of sugar
- 12 corn tortillas
- Pickled blond peppers or pepperoncini or pickled jalapeños
- On an already hot comal or skillet set over medium-low heat, toast the chiles for about 15 seconds per side. The inner skin will turn opaque and the outer skin will crisp. Place them in a medium saucepan, cover with hot water and set over medium-high heat. Let them simmer for 10 to 15 minutes until they rehydrate, soften and plump up.
- In the jar of a blender, place chiles along with 1 1/2 cups of their soaking liquid, the garlic, oregano and 1/2 teaspoon salt. Puree until completely smooth. In a medium saucepan set over medium-high heat, pour the oil. Once hot, but not smoking, add the guajillo chile sauce and cover with a lid ajar, as the sauce will be jumping. Cook for 3 to 4 minutes, add the chicken broth and cook a couple minutes more. Turn off the heat and keep covered.
- In a mixing bowl, combine the queso fresco with the chopped onion. Set aside.
- In a medium saucepan, bring salted water to a rolling boil over medium-high heat. Add the potatoes and cook for 4 to 5 minutes until cooked through but not mushy. Scoop out with a spider or a slotted spoon and place in a bowl. In the same water, add the carrots and cook for 3 to 4 minutes until cooked but still firm. Scoop them out, place in the same bowl and set aside. Once the vegetables have cooled a little bit, add the radishes and lettuce. In a small bowl, mix the vinegar with the oils, 1/4 teaspoon salt, pepper to taste, and a pinch of sugar. Whisk well and pour over the vegetables.
- When ready to eat, have the guajillo salsa warmed up. Place a comal or skillet over medium-low heat and wait until it is very hot. One by one heat the corn tortillas, about 15 to 20 seconds per side, until they barely begin to toast. With a pair of tongs, dip each tortilla into the guajillo salsa on one side and then the other. The tortilla will barely get “wet” and soften in the sauce. You don’t want to pour this sauce on top, as it is rather bitter, it should just be a light coating.
- On a plate, set the “wet” tortilla and place 2 to 3 tablespoons of the queso fresco in the middle. Fold the tortilla making a half moon shape. Prepare one by one, or all one after the other, and place on a platter.
- Garnish with the dressed potatoes, carrots, radishes and lettuce. Place pickled peppers on the side.