Favoreats
Favoreats LLC
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INGREDIENTS
2
dried ancho chiles (about 3/4 oz.), stemmed and seeded
2
dried guajillo chiles (about 1/2 oz.), stemmed and seeded
1 cup
boiling water
2 1/2 tbsp
canola oil, divided
1/2
medium white onion, thinly sliced
2
garlic cloves, minced
1/2 tbsp
apple cider vinegar
1 tsp
light brown sugar
1/2 tsp
Mexican ground oregano
4 1/2 cups
water, divided
1 1/4 tsp
kosher salt, divided
1
large russet potato (about 8 oz.), cut into 1/4-in.-thick half-moons
1
large carrot (about 8 oz.), cut into 1/4-in.-thick half-moons
12
(5 1/2-in.) corn tortillas
4 oz
queso fresco, crumbled (about 1 cup)
2 tbsp
Mexican crema or sour cream
3/4 cup
shredded cabbage
6 tbsp
diced white onion
6 tbsp
chopped cilantro