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1
Make the salsa.
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2
Place the ancho chilies in a bowl and cover with boiling water.
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3
Place a plate on top so that chilies stay submerged.
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4
Soak for 30 minutes.
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5
Meanwhile, toast the garlic cloves in their skins in a dry skillet, stirring, until there are black spots here and there on the skin, the flesh has softened somewhat, and your kitchen smells like toasted garlic.
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6
Remove from the heat, allow to cool and remove the skins.
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7
Cut away the root end of each clove.
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8
Drain the soaked chili.
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9
Transfer to a blender and add the garlic and chipotle, along with .5 cup of the water.
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10
Blend until smooth.
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11
Place a strainer over a bowl and strain the sauce.
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12
Heat a heavy medium saucepan or skillet over medium-high heat and add the oil.
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13
Add a spoonful of the puree to see if the pan is hot enough.
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14
If it sizzles loudly on contact, pour all of the puree into the pan; if it doesn't, wait a couple of minutes and try again.
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15
Cook, stirring, until the sauce thickens and begins to stick to the pan.
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16
Add the remaining water, the vinegar, sugar, and salt to taste, and bring to a simmer.
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17
Cook, stirring, until the sauce has the consistency of ketchup.
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18
Add more water if necessary.
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19
Taste, adjust salt, and remove from the heat.
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20
Steam the carrots, turnips and green beans until tender, about 5 minutes.
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21
Add to the sauce along with the sweet potatoes and corn, and stir gently until the vegetables are coated.
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22
Heat through in the saucepan and spoon onto the toasted tortillas.
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23
Sprinkle with the cheese, cabbage or lettuce, and optional onions, and serve.
