by arielleclementine
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arielleclementine's Notes:
Expand4 dried ancho chiles Ask a question about this ingredient
1.5 cups very hot water Ask a question about this ingredient
1.5 pounds russet potatoes, peeled and cut into 1" dice Ask a question about this ingredient
1 pound carrots, peeled and diced medium Ask a question about this ingredient
vegetable oil Ask a question about this ingredient
12 high quality corn tortillas Ask a question about this ingredient
8 ounces panela or monterrey jack cheese, grated Ask a question about this ingredient
1/2 small white onion, minced Ask a question about this ingredient
1/4 cup crumbled cotija cheese Ask a question about this ingredient
1 avocado, sliced Ask a question about this ingredient
1 lime Ask a question about this ingredient
1/4 cup cilantro leaves Ask a question about this ingredient
Preheat the oven to 350 degrees.
Ask a question about this stepTear open the dried chiles and remove the stems and seeds. Tear each chile into 4 or 5 smaller pieces, and place torn chiles in a bowl. Cover with about 1.5 cups hot or boiling water. Let sit for 10 minutes or so to rehydrate.
Ask a question about this stepMeanwhile, put the diced potatoes and carrots in a medium pot and cover with water. Add a generous amount of salt, and bring the pot to a boil over high heat. Once boiling, reduce the heat to low and simmer for 15-20 minutes, or until the potatoes and carrots are tender. Drain and return to pan.
Ask a question about this stepWhile the potatoes and carrots are cooking, prepare the chile sauce by transferring the rehydrated chiles and about a cup of the chile water to a blender, and blending until smooth. Add more of the chile water if needed, to reach the consistency of a smooth gravy. Pour the chile sauce on a dinner plate and set it next to the stove.
Ask a question about this stepSet a cast iron skillet over medium heat and pour enough vegetable oil to cover the bottom of the skillet by about 1/4 inch. When the oil is hot, one at a time dip a corn tortilla into the chile sauce, wipe the excess sauce off with your fingers, and gently drop the tortilla into the oil. Immediately grab your tongs and flip the tortilla, let it sit in the oil for another second or two, and then use tongs to quickly transfer the tortilla to another plate. Repeat with remaining tortillas, stacking tortillas on top of each other as they come out of the oil. (Note: I have made these enchiladas many times, and I still always manage to horribly mutilate the first tortilla I fry. I'd recommend buying more than 12 tortillas, so you have some room for error.)
Ask a question about this stepWhen you have finished frying the tortillas, remove all but 2-3 tablespoons of oil from the cast iron skillet. Mix about 1/2 cup of the leftover chile sauce with the drained carrots and potatoes, so that they are well coated, and transfer to the cast iron skillet. Fry over medium heat for 5 minutes or so, so you have some brown crusty bits. Remove from heat.
Ask a question about this stepAssemble the enchiladas. Carefully peel one fried tortilla off the stack and fill with about 1/3 cup of the potato/carrot mixture, a tablespoon or so of grated panela cheese, and a sprinkling of raw diced white onion. Roll up and place in a casserole dish. Repeat with the remaining tortillas. Transfer the casserole dish to the oven, and bake for 10-15 minutes, so that the cheese can melt and the tortillas can warm up again.
Ask a question about this stepGarnish the enchiladas with crumbled cotija, sliced avocado, a squeeze of lime, and a smattering of cilantro leaves.
Ask a question about this stepMade these DELISH enchiladas on Friday - ate them for dinner Friday, breakfast Saturday, lunch Sunday, and dinner Monday. Had to fight my husband for them on the last day. I made the full recipe and then put the pan in the fridge and just heated 2 at a time in the oven. Only changes I made were using yams instead of regular potatoes and seasoned the chile sauce pretty generously with salt/pepper. These are awesome and I will definitely make them again soon. Would also be great to make for friends with new baby or death in the family, etc.
These look fantastic. I just had a potato enchilada this summer for the first time. The salsa was also made with potatoes and carrots--it was almost stew like. They were the most delicious enchiladas I've ever eaten--and trust me I've eaten a lot! I can't wait to try your recipe.
that's awesome, thank you! i hope these come close to the other potato enchiladas you sampled this summer!
Not only is this a terrific recipe but it is pretty darn healthy too...On my list to try -thanks!
thanks, Lizthechef! a fair amount of oil clings to the tortillas after frying, but even with that, i think these are a fair bit healthier than the standard tex mex enchiladas!
Holy wow, do these sound good!
thank you so much, hardlikearmour!
Wow! These sound absolutely wonderful - and what a lovely memory!
thanks fiveandspice! we were lucky girls :)
awww- thanks Midge :)
Oh yum! These sound insanely good. Thanks for the recipe.
hooray! thanks gingerroot!
Yup, definitely going to have to try these! I'm trying (unsuccessfully, but trying none the less) to cut some of the meat out of my diet. These look satisfying enough that I wouldn't miss it!
fantastic and thank you! these are definitely filling!
YUM on these! Most assuredly worth the mess. I will have to try them soon unless, ahem - you deliver? :-)
haha! thank you! maybe i could pack them up in jars to replace all the ones i've stolen from you in the past year!
This is definitely on my menu this week, for me and my brother and sister in law (my first real personal chef clients)! Gracias!
oh how fun! i really hope you like it! thank you :)
and congrats on the personal chef gig too!
thanks sweet friend!
thanks mrslarkin! you're the best :)
thanks Waverly and dshush for your lovely comments! dshush- what a great idea to use yams! i bet they taste phenomenal with the dried chiles! definitely trying that next time.