1. On a hot cast iron skilled or griddle toast the chiles until they crackle and change color. 2. Place in a bowl and"just cover" with boiling water. 3. Weigh down with a small plate to keep submerged, and soak for at least 1 hour. 4. Place soaked chiles, peppercorns, garlic, cumin seeds, and 1 1/2 cup of the broth in a blender and puree to smooth. 5. Strain through a medium mesh sieve. 6. Season with salt and sugar. 7. Add more broth if needed to make it the consistency of a tomato sauce. 8. Place the Potato's and Carrots in a medium saucepan, cover with water and add the vinegar and salt. 9. Simmer over medium until tender, about 15 minutes, then drain and set aside. 10. Core the cabbage, slice thin and place in a bowl with the vinegar, oil, salt and water. Set aside. 11. 15 minutes before serving divide the cabbage mixture among 4 dinner plates making a mound in the center. 12. Heat 3 Tbsp oil in a large skillet. 13. When hot dip each tortilla into the sauce, then lay in the oil. 14. Fry for 20 seconds, flip and fry for another 20 seconds on the other side. 15. Remove and drain. 16. Repeat. 17. 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. 18. Stir frequently until the vegetables are warm, around 4 minutes. 19. Place 3 enchiladas over cabbage on each plate and top evenly with the fried vegetables. 20. Top with the onion rings, cheese, remaining sauce and serve. 21. For Vegetarian use only the vegetable broth. ---------------------------------------------------------------------------
Nutrition
Ingredients
