preparation :

With a small knife, slit the guajillo chilies open to remove the seeds and veins and hydrate them in a saucepan of boiling water for about 10 minutes or until softened.

In the meantime, peel the potatoes and cut them into cubes, cut the carrots into same size cubes, and crumble the cheese into small pieces.

For the salsa, in a blender add chilies, garlic clove, Mexican oregano and a pinch of salt. Slowly add a bit of the water you used to hydrate the chilies and blend until you get a homogeneous mixture.

In the same pan, sauté the potatoes and carrots for about 5 minutes.

Pour the salsa into a large bowl, and heat a little olive oil in a frying pan. First dip each tortilla in the salsa bowl and coat it well on both sides, then as a second step quickly fry it in hot oil for a couple of seconds on each side.

Fill in the tortillas with the crumbled cheese and garnish with the potatoes and carrots on top, you can also add some shredded lettuce if you prefer.

Enjoy !!

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