Enchiladas Frescos
| Yield: | 6 servings |
| Categories: |
| 6 | Ancho chiles; wiped clean, stemmed | |
| ; and seeded | ||
| 2 | c | Water |
| 1/2 | c | White vinegar |
| 4 | Garlic cloves; thinly sliced | |
| 1 1/2 | Red onions; diced | |
| 1 | tb | Dried oregano |
| 1/4 | ts | Ground cumin |
| 1 | c | Vegetable oil |
| 12 | lg | Corn Tortillas; see * Note |
| 6 | oz | Panela cheese; grated |
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