Cookbook-200623-Final-Reduced | Page 56

Enchiladas Queretanas
Ingredients
6 potatoes
6 carrots
4 dry ancho chilies, 1/2 onion, 3 cloves of garlic, 9 Corn tortillas,
Lettuce, Oil, Salt and pepper, Creme and cheese (optional)
This is a Mexican recipe from the region of
Querétaro. Ancho chilies can be found at
most Latin stores but also at Market Basket
and some larger supermarkets in Boston.
MAIN DISH: VEGETARIAN
Contributed by Merlin Fair & Guadalupe Garcia Gomar
Magnetic Resonance Physics and Instrumentation Group (MR-PIG)
Servings: 3
Method
1. Peel and dice the potatoes and carrots.
2. Heat oil in a pan and fry the potatoes and carrots until completely
cooked.
3. De-seed the ancho chilies by removing the stem, opening up the
body and removing the seeds (try to keep the rest of the chili
intact).
4. Put water to boil.
5. In another pan with oil, fry the chilies on a medium heat until they
change to a darker color. Turn off the heat and add boiling water so
that the chilies are completely submerged. Leave soaking for 20
minutes, until soft (no additional heat).
6. Blend the chilies, onion, garlic, and salt and pepper (to taste). Bring
the blended sauce to boil in a saucepan and then leave to simmer
gently (5-10 minutes).
7. Heat oil in one of the frying pans and then add the tortillas one at a
time (2 minutes per side).
8. Create a bed of lettuce on each plate.
9. Dip the fried tortillas in the sauce, place on the lettuce and fill with
the potatoes and carrots.
10.Add creme and cheese (optional).
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