When you see the word "enchilada", don't immediately think of those gooey (and delicious) Tex Mex enchiladas oozing with melted cheese. In the state of San Luis Potosí, México, where I was born and where the vast majority of my family was born, raised, and still lives, these "Enchiladas Potosinas" are a typical food for festive family gatherings. When I was growing up, if my mother didn't serve us tamales for holiday meals, we would eat Enchiladas Potosinas sprinkled with plenty of Queso Fresco!

-- Elizabeth Castro Gray, Vice President, Castro Cheese Co., Inc.

For tortillas:
6 unpeeled garlic cloves
3 medium dried ancho and 3 medium dried guajillo chiles (for a less spicy
version, use 6 dried anchos), stemmed and seeded
masa harina (like Maseca)

Roast the unpeeled garlic cloves directly on an ungreased griddle over medium heat, turning occasionally until blackened in spots. Remove from griddle to cool. Open the chiles and press down on the griddle with a spatula until they crackle, flip and press down on the other side. Cover the chiles in a bowl with hot water and let stand about 30 minutes, stirring frequently. Drain and discard the water.

Peel the roasted garlic and combine with the drained chiles in a food processor or blender. Process until smooth, adding a little water or chicken broth if necessary.

Follow the masa harina (Maseca) label directions and add the chile mixture along with the water to make about 20 tortillas. Instead of being their typical golden color, the tortillas will acquire a beautiful red-orange color from the chiles, as well as a bright, not too spicy, taste. These can be made one day ahead of time.

Topping:
8 medium red potatoes, peeled, boiled, and cubed (don't let them get too soft since you'll be further cooking them with the chorizo)
5 medium carrots, peeled, boiled, and cubed
1 lb. chorizo
1 medium cabbage, finely chopped
2 medium tomatoes, diced
1 16 oz. Queso Fresco "La Vaquita", crumbled
1/4 small onion, finely diced and mixed with the crumbled Queso Fresco (optional)

Finishing:
Fry the chorizo in a dutch oven until well cooked, drain. Add potatoes and carrots, mixing well. Remove from heat when warmed through.

While cooking the chorizo and vegetables, mix the cabbage with the tomatoes and add salt to taste (also add a squeeze of lime juice, if desired).

Fry the tortillas in hot oil, approx. 20 seconds on each side. Drain on paper towels. Arrange on a large platter.

Spoon a layer of the chorizo/potato/carrot mixture on each tortilla. Top with cabbage, tomatoes, and crumbled "La Vaquita" Queso Fresco.

Serve with pickled jalapeño or serrano peppers.

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