Sonoran Enchiladas

Cut the stems off the dried guajillo and morita chiles. Make a slit lengthwise down the side and use a spoon to scoop out seeds in the chiles. Add to a bowl.
Cover the chiles with boiling water and let soak for 15 minutes.
To a blender, add ½ cup of the soaking water, the chiles, chicken broth, chicken bouillon, Mexican oregano, sugar, onion, tomato and garlic. Blend until smooth.
Preheat a pan on medium heat for a few minutes. Add a drizzle of olive oil, then, after a few seconds, add tomato paste. Cook for 3 minutes. Strain the blended red chile sauce into the pan and simmer for 20 minutes on low. Add water/broth as needed and adjust for salt. When done, turn off heat and add in Mexican crema.

Peel your potato and boil until fork tender.
In a large bowl use a potato ricer to add the cooked potato. Then add in the corn masa, salt, queso fresco and warm broth and mix until well incorporated.
Divide into little 1½ inch balls. I use a #30 ice cream scoop so they are uniform. Let them rest in a bowl with a damp towel over them for at least 30 minutes.
Press them in a tortilla press, leaving them pretty thick.
Preheat about an inch of oil in a pan and cook the tortillas on both sides until golden.

Now we layer: Dip your tortilla in the red chile enchilada sauce, coating both sides. Place that on a plate and sprinkle with Oaxaca cheese, queso fresco, Mexican crema, cilantro and scallions. Repeat until you have 3 layers. Top with iceberg lettuce, radishes, more crema and a squeeze of lime!