Enchiladas norteñas de pollo

Cover the New Mexico or guajillo chile pods and the ancho with water in a saucepan, bring to a full boil over high heat.

Transfer the chiles to a blender with garlic, onion, cumin, oregano, black pepper, salt and the chicken broth or water; blend until smooth.

Heat a little oil in the dried saucepan over medium heat, add the sauce, straining if needed, rinse the blender with a little water into it and bring to a simmer.

Taste for salt, reduce to medium-low and simmer 10 minutes.

Cover the carrots and potatoes with salted water, bring to a boil, then cook on medium-low 8 to 10 minutes until soft.

Drain; fry in a tablespoon of oil over medium heat for two minutes, add about two tablespoons of the sauce and cook two minutes more.

Heat another tablespoon of oil, warm the shredded chicken about five minutes, then mix in about three tablespoons of sauce and a little more; taste and adjust.

Lightly fry each tortilla in hot oil 10 seconds per side until blistered.

Dip each tortilla in the sauce, fill with chicken and queso fresco with onion, roll and plate.

Top with the potatoes and carrots, drizzle with crema mexicana, sprinkle queso fresco; serve with lettuce and a chile toriado.

Variation: add chile de arbol for more heat, or stick to guajillo for none.