SAUCE
Remove the stems, veins, and seeds from the guajillo chiles. For a more intense flavor, leave a few veins in.

Once the chiles are cleaned, cook them with the tomatoes, onion, garlic, and 3 cups hot water over high heat for 15 minutes, stirring every 7 minutes.
-A sign they’re done: the water turns red, the tomatoes’ skins peel off, and all ingredients look pale.

Let the pot cool for 10 minutes before blending for a milder flavor.

Blend all the ingredients until completely smooth.

Strain the blended sauce to remove the pulp. Discard the pulp after straining.

Add 1/2 to 1 cup of the reserved cooking water to the sauce.

RED ENCHILADAS
In a separate pot with hot water, cook the potatoes and carrots until soft and easy to cut. Once cooked, cut them into small cubes.

Add 2 ladles of the sauce, mix well with 1 teaspoon salt and a pinch of salt. Stir and let the sauce absorb and evaporate.

Once the potatoes are ready, remove the skillet and prepare another skillet for the enchiladas. Pour some sauce into a plate deep enough to dip the tortillas.

In the new skillet, heat 2 tablespoons of oil over high heat. Once hot, reduce to medium heat.

Dip each tortilla in the sauce (one at a time), then immediately place it in the skillet. Be careful with the hot oil.

Let the tortilla fry for about 10 seconds, then spoon a little more sauce over each tortilla in the skillet. Flip and cook for another 15 seconds. Remove the tortilla carefully so it doesn’t tear.

Place the tortilla on a plate, fill with the potato and carrot mixture, and roll it up. Repeat for each enchilada.

Once you have the desired amount, place them on a plate. Serve with rice if you like, or enjoy as is.

Top with chopped lettuce, onion, tomato, jalapeños, sour cream, cheese, and more sauce if desired.