Enchiladas with Chilitomato Salsa
Ingredients
- 2 cups water
- 1/2 cup white vinegar
- 2 tablespoons olive oil
- 4 garlic cloves, sliced
- 1 tablespoon dried oregano
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 2 tomatoes, peeled, seeded, diced
- 1 large red onion, diced
- 1 cup vegetable oil
- 12 large corn tortillas
- 1 cup shredded Manchego cheese
- 1 cup shredded Panela cheese
- 1/2 cup crumbled Cotija cheese
- Chopped fresh cilantro
- 6 dried Ancho chilies
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