-
1
First prepare the vegetables: Bring a large pot of salted water to a boil.
-
2
Also, have ready a large bowl of ice water, with more ice in reserve.
-
3
Add the potatoes and cook until barely tender, about 15 minutes (depending on their size).
-
4
Lift out, drain, peel, and cut into 1/2-inch dice.
-
5
Remove the strings from the green beans if necessary.
-
6
Cut into short pieces (about 1/4 inch) and cook with the peas until barely tender, about 5 to 7 minutes.
-
7
Scoop out the beans and peas with a strainer or slotted spoon and at once plunge them into the ice bath to stop the cooking.
-
8
Scoop out and drain.
-
9
Peel the carrots, cut into 1/4-inch dice, and cook until barely tender, about 3 to 5 minutes, chilling and draining in the same way.
-
10
Separate the cauliflower into small florets; cook until barely tender, about 4 to 6 minutes, chilling and draining in the same way.
-
11
Set the vegetables aside.
-
12
Remove and discard the tops and seeds from the guajillo chiles.
-
13
Rinse the guajillos under cold running water and shake off the excess moisture, but do not dry them.
-
14
Heat a griddle or cast-iron skillet over medium-high heat until a drop of water sizzles on contact.
-
15
Place a few guajillos on the griddle and heat, turning occasionally with tongs, just until any clinging moisture is evaporated and the aroma is released, about 25 seconds.
-
16
(The chiles should just become dry, hot, and fragrant; do not allow them to start really roasting or they will have a terrible scorched flavor.)
-
17
Remove from the griddle as they are done, and repeat with the remaining guajillos.
-
18
Place the guajillo and amarillo chiles in a deep bowl, cover generously with boiling water, and let soak for 20 minutes.
-
19
Meanwhile, grind the canela in an electric coffee or spice grinder.
-
20
Drain the chiles and place in a blender with the ground canela, garlic, thyme, vinegar, and enough water to facilitate blending (about 1 cup).
-
21
Process to a smooth puree, about 3 minutes on high.
-
22
With a wooden spoon or pusher, force the puree through a medium-mesh sieve into a bowl.
-
23
In a large non-reactive bowl, toss the cooked vegetables with the prueed chile mixture and salt.
-
24
Cover with plastic wrap and refrigerate for at least 4 hours, preferably longer.
-
25
It will be better if left overnight or even better after two days.
-
26
When ready to serve, combine the cheese, sliced onion, and oregano in a small bowl and toss to distribute evenly.
-
27
Pour vegetable oil into a large, deep skillet to a depth of 1 inch and heat to 375 F. Fry the tortillas, 2 at a time, just until crisp (20 to 30 seconds on each side).
-
28
Lift out to drain on paper towels as they are done.
-
29
Top each with a few spoonfuls of the marinated vegetables and scatter some of the cheese-onion mixture over the vegetables.
-
30
You may omit the fried tortillas and serve with fresh corn tortillas or fried tortilla chips.
-
31
The chileajo mixture also makes a good side dish.
-
32
Omit the fried tortillas and heap the marinated vegetables on a serving platter, topping with the cheese-onion mixture.
