Carrots And Potatoes In Ancho Chile Sauce Recipes

RED ENCHILADAS RECIPE (ENCHILADAS ROJAS)

Steps:

• Peel and slice carrots, and dice the peeled potatoes into small cubes. Then boil the vegetables over medium heat for about 10 minutes, until tender but firm. Drain completely.
• Remove seeds and stems from ancho chiles.
• Place 2 cups of water in a small pot and bring to a boil, then immediately remove from heat.
• Add chiles to hot water and steep for 2-3 minutes until softened.
• Remove softened chiles from the pot and blend in a food processor or blender briefly until the mixture becomes like a paste. Add 4-5 tablespoons of water from the pot and season with salt.
• Place the sauce in a pie pan or shallow dish.
• Heat just enough vegetable oil in a skillet or comal to cover the surface of the pan. Leave at medium high heat.
• Place the tortillas into the sauce and smother both sides.
• Fry the tortillas in the skillet or comal for about 10 seconds per side, enough to moisten the tortilla but not break apart.
• Fill the tortilla with queso fresco cheese and onions (optional) or any other savory filling of your choice.
• Return the rolled enchiladas to the skillet for another minute to reheat along with the carrots and potatoes. Add the remaining sauce to the vegetables until coated. Add more oil to the pan if needed to make the enchiladas slightly crispy.

PAN-ROASTED POTATOES AND CARROTS

Steps:

• 1. In a medium pan of boiling water, cook the carrots, uncovered, until crisp-tender, about 3 minutes. Scoop out with a slotted spoon, and put into a bowl. Add the potatoes to the same pan of boiling water, and cook until barely tender, about 4 minutes. Drain the potatoes and add to the bowl with the carrots. 2. Melt the butter in a large skillet, over medium heat. Add the carrots, potatoes, cumin, and salt. Cook, covered, stirring frequently, until the vegetables are tender, 4 to 5 minutes. Remove the lid, raise the heat to high, and cook the vegetables until they start to brown, about 4 minutes. Stir in the cilantro. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CARROTS AND POTATOES IN ANCHO CHILE SAUCE

Steps:

• 1. Prepare the chile sauce. Reserve in the pan off heat. In a large pan of boiling salted water, cook the carrots and potatoes until crisp-tender, about 5 minutes. Drain and transfer to an ovenproof casserole dish. Stir in 1 cup of the chile sauce. Reserve. 2. Preheat the oven to 350°. Heat the oil in a medium skillet over medium heat and cook the onion, stirring, until softened, 3 to 4 minutes. Add to the casserole dish. Add the salt. Stir to mix the ingredients. If the mixture seems dry, stir in an additional 1/4 cup of the chile sauce. Bake until the vegetables are tender and starting to brown, about 30 minutes. Serve hot. Note: Extra chile sauce may be refrigerated or frozen for later use.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.