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4 servings
5 chiles Guajillo
1/4 of a regular size onion
1 garlic clove
4 tbs. salt
2 large potatoes, cooked
3 carrots, cooked
16 corn tortillas
vegetable oil for frying
1/2 shredded Romaine lettuce
1/2 onion, diced
Wipe chiles Guajillo with moist paper towel. Remove seeds and veins, warm slightly on a comal, cast iron skillet or non-stick frying pan, then soak in hot water for about 10 minutes.
Blend the chiles, onion, garlic, vinegar (vinegar may be left out; substituting with water) and salt. Strain the sauce. Peal the potatoes and mash them together with the carrots to form mixture.
Heat vegetable oil. Dip tortillas in the chile sauce and fry quickly. Fill the fried tortilla with the mashed carrot and potato mixture. Fold tortilla in half and place on plate. Top enchiladas with the shredded Romaine lettuce (or lettuce of choice) and onion (optional). Serve immediately.
optional toppings: thin jalapeno and avocado wedges and sour cream.
yum! yuummm!
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