No-Bake Vegetarian Enchiladas
"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...."
INGREDIENTS
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1 1/4 pounds carrots, coarsely chopped
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1 small yellow onion, chopped
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5 garlic cloves, peeled
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1/2 pound tomatoes, chopped
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1/2 cup extra-virgin olive oil
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Kosher salt
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9 ounces queso fresco, crumbled (about 2 cups)
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1 cup finely chopped cilantro
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3/4 cup finely chopped red onion
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Canola oil, for warming
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12 corn tortillas
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Smoky Tomatillo Salsa
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Mexican crema or sour cream, for drizzling
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