Enchiladas Mineras

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
• 12 corn tortillas
• Pickled blond peppers or pepperoncini (or pickled jalapeños)

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