Name: Enchiladas Mineras
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 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; 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; Pickled blond peppers or pepperoncini (or pickled jalapeños)