Enchilada's Rancheras

Ingredients:

Sauce:

-New Mexico dry chilies (6 pods)

-Guajillo dry Chile (6 pods)

-Arbol dry Chile (4-5 for less spice and 8-9 for extra heat)

-4 Roma tomatoes

-5-6 garlic cloves

-brown sugar (to taste)

Pickled Onion:

- 1 whole white onion (small dice)

-2 tablespoons of granulated sugar

-whole oregano (dried, handful)

-white distilled vinegar (1 cup)

-2-3 cups of Queso Cotija

-Thinly sliced cabbage (2 cups)

(Use Guerrero corn tortillas to fry with vegetable oil (3-4 per person)

Directions:

1. Take the stem off your Chile New Mexico and Chile Guajillo and take out seeds.

2. In a pot add in tomatoes, garlic cloves ALL dry chiles. Add water until everything is covered and bring to boil and let everything get soft in pot. (let cool a bit then blend)

3. Blend everything in blender with a handful brown sugar (don't add seeds from the bottom of the pot you can throw those out). After blending put back into same pot and put on low for sugar can dissolve completely. Taste and add salt and more brown sugar as needed. You want a balance of sweet and spicy with a bit of salt!

4. In a bowl add diced white onion with sugar, oregano and distilled vinegar mix and set aside for assembly.

5. In another bowl crumble your cotija chees into small pieces or you can use a cheese shredder.

6. In another bowl add thinly sliced cabbage and set aside for assembly.

Assembly, Once your tortillas are fried dunk in sauce and add to plate. Add cotija cheese, pickled onion and cabbage and fold over like taco to eat. Garnish with fresh tomato slices and avocado!

ENJOY!!

Creative Lizzy