RED CHILE ENCHILADAS WITH CHEESE AND VEGETABLES

Steps:

• On a hot cast iron skilled or griddle toast the chiles until they crackle and change color.
• Place in a bowl and"just cover" with boiling water.
• Weigh down with a small plate to keep submerged, and soak for at least 1 hour.
• Place soaked chiles, peppercorns, garlic, cumin seeds, and 1 1/2 cup of the broth in a blender and puree to smooth.
• Strain through a medium mesh sieve.
• Season with salt and sugar.
• Add more broth if needed to make it the consistency of a tomato sauce.
• Place the Potato's and Carrots in a medium saucepan, cover with water and add the vinegar and salt.
• Simmer over medium until tender, about 15 minutes, then drain and set aside.
• Core the cabbage, slice thin and place in a bowl with the vinegar, oil, salt and water. Set aside.
• 15 minutes before serving divide the cabbage mixture among 4 dinner plates making a mound in the center.
• Heat 3 Tbsp oil in a large skillet.
• When hot dip each tortilla into the sauce, then lay in the oil.
• Fry for 20 seconds, flip and fry for another 20 seconds on the other side.
• Remove and drain.
• Repeat.
• Add a little more oil to the pan and scoop in the potatoes and carrots along with 2-3 Tbsp of the left over sauce.
• Stir frequently until the vegetables are warm, around 4 minutes.
• Place 3 enchiladas over cabbage on each plate and top evenly with the fried vegetables.
• Top with the onion rings, cheese, remaining sauce and serve.
• For Vegetarian use only the vegetable broth.