Enchiladas placeras with potato and carrot

Step 1: Toast 6 dried guajillo chillies in a dry pan over a medium heat for 20 seconds a side, until fragrant. Soak in boiling water for 15 minutes.

Step 2: Boil 14 oz waxy potatoes and 2 carrots in salted water for 6–8 minutes, until just tender but still holding their shape. Drain well and let them steam dry.

Step 3: Drain the chillies and blend with 2 garlic cloves, ¼ white onion, ½ tsp dried Mexican oregano, ¼ tsp ground cumin, 1 tsp salt and 300 ml water until very smooth. Sieve into a wide shallow bowl.

Step 4: Heat 2 tablespoons of 6 tbsp vegetable oil in a large frying pan over a medium heat. Dip one of 12 corn tortillas in the sauce, let the excess drip off and fry it for 20–30 seconds a side, until it smells toasty and the sauce clings in a dark film. Common mistake: soaking the tortilla; a quick dip is enough, or it falls apart.

Step 5: Put a spoonful of 5 ½ oz queso fresco or cotija and ½ white onion on half the tortilla, fold it over and keep warm on a plate. Repeat with the rest, adding oil as needed.

Step 6: Add the remaining oil to the pan with a few spoons of leftover sauce. Fry the potatoes and carrots over a medium-high heat for 6–8 minutes, turning, until browned at the edges and stained red.

Step 7: Pile the vegetables over the enchiladas and top with 5 ½ oz shredded lettuce or cabbage, more cheese, 3 ½ oz pickled jalapeños and carrots and ¼ cup Mexican crema or soured cream. Serve at once.