Street Enchiladas & Red Skillet Vegetables

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6 dried ancho chiles

6 dried guajillo chiles

4 cloves garlic, husks intact

1 teaspoon whole cumin seeds

2 cups low-sodium chicken broth

Kosher salt to taste

1 tablespoon apple cider vinegar

1 tablespoon light olive oil

1/2 to 1 teaspoon sugar, if necessary

Enchiladas and vegetables:

5 medium red-skinned potatoes (about 2 pounds), cut into 1-inch pieces

3 large carrots, peeled and cut into 1-inch pieces

1 bay leaf

2 tablespoons apple cider vinegar

Salt to taste

1 to 2 tablespoons light olive oil or corn oil

12 fresh small corn tortillas, about 6 inches in diameter

1 cup chopped sweet onion

8 ounces finely crumbled queso fresco (Mexican fresh cheese)

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