Enchiladas rojas with potato and cheese filling

Clean the chilies. Put the New Mexico guajillo chilies, one ancho, five chiles de arbol and a quarter small white onion in a small pot, cover with water and bring to a boil over medium-high heat.

Turn off the heat and transfer everything to the blender.

Add two garlic cloves, 1/2 tsp whole black pepper, 1/2 tsp oregano, 1/4 tsp whole cumin, salt and three cups of water; blend until smooth.

Crumble the queso fresco, mix with onion and set aside.

Boil the potatoes about 45 minutes, peel and cool them.

Smash the potatoes; season with a little garlic salt and black pepper; mix in 1/4 cup of the red sauce and the queso Oaxaca.

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

Taste for salt, then lower the heat to the lowest setting and simmer about five more minutes, until not too thick and not too thin.

Heat a comal over medium heat and cover it with oil.

Dip a tortilla in the sauce, then fry 30 seconds a side.

Remove from the comal, add the filling and roll.

Serve topped with lettuce, more queso fresco, extra onion and crema mexicana; rice and beans are an option on the side.