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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
corn tortilla	12			-	-	-	-
garlic clove	4			-	-	-	-
chile guajillos	4		stemmed seeded deveined	-	-	-	-
ancho chile	6		stemmed seeded deveined dried	-	-	-	-
black peppercorn	1/4	teaspoon		-	-	-	-
cumin seed	1/4	teaspoon		1.9688	0.2323	0.0935	0.1169
chicken broth	2	cups		156.24	3.78	22.2768	5.2416
salt	1	teaspoon		-	-	-	-
sugar	1/4	teaspoon		4.5885	1.1477	0.0	0.0
potato	2		diced boiling	-	-	-	-
carrot	2		diced	59.04	13.7952	1.3392	0.3456
cider vinegar	3	tablespoons		9.387	0.4157	0.0	0.0
salt	1	teaspoon		-	-	-	-
cabbage	1/2			11.125	2.5810000000000004	0.5696	0.0445
cider vinegar	3	tablespoons		9.387	0.4157	0.0	0.0
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
salt	1/2	teaspoon		-	-	-	-
onion	2	slices	separated	30.4	7.0984	0.836	0.076
feta	1/2	cup	likened	198.0	3.0675	10.6575	15.96
vegetable oil	5	tablespoons		234.46400000000003	0.0	0.0	27.2

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.