The recipe here is based on a dish created by Josef Centeno’s great-grandmother, who raised 12 kids. Because meat was expensive, she often made enchiladas using only vegetables, like carrots and potatoes. For his enchiladas, Centeno makes a sofrito, cooking carrots low and slow in olive oil with garlic and tomatoes.
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canola oil, carrots, cilantro, corn tortilla, dinner, entree, extra virgin olive oil, garlic, gluten free, kosher salt, lunch, mexican, queso fresco, red onion, sour cream, time: 60 - 90 min, tomatillo salsa, tomatoes, yellow onion