Enchiladas Mineras

food52.com

foxmulders

subheading: For the Enchiladas:

8 tortillas de maíz (corn tortillas)

5 tablespoons vegetable oil, divided

2 ¼ cups homemade chicken stock or store-bought low-sodium chicken broth

5 large chiles guajillos (1 oz/30 g), stemmed and seeded

2 medium chiles cascabeles (0.25 oz/5 g), stemmed and seeded

2 garlic cloves, lightly crushed

2 teaspoons Morton kosher salt (0.5 oz/16 g)

½ teaspoon dried oregano, preferably Mexican

¼ teaspoon freshly ground black pepper

4 large chicken thighs (6 oz, 170 g each)

2 medium Yukon Gold potatoes (12 oz/340 g), peeled and cut into 2-inch pieces

3 medium carrots (8 oz/226 g), cut into 2-inch pieces

½ large white onion (7 oz/200 g), sliced

1 tablespoon apple cider vinegar

12 ounces (340g) queso fresco or Cotija, crumbled

subheading: For Serving:

Shredded iceberg lettuce

Chopped onion

Crema

Chiles jalapeños en escabeche

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