Directions

1. Soak the dried chiles in hot water and set aside until they soften, approximately half an hour. Drain, remove the seeds and veins, and blend with the garlic, oregano, and salt in the blender. Set aside.
2. Boil the potato and carrot with salt until soft. Drain. Saute in a hot skillet with a little olive oil. Add 1 tablespoon of the blended chile mixture, stirring occasionally, until the potatoes brown.
3. Coat the chicken pieces with the blended chile mixture and cook in a hot skillet on medium-high heat, turning to cook on all sides.
4. Heat the oil in a skillet, dip each tortilla into the chile mixture and fry for a few seconds on each side. Shake off the excess oil and place onto a serving dish.
5. Mix together the cheese, onion, and salt. Place a portion of the cheese mixture into each tortilla and roll into a tube. Serve with lettuce, the potato and carrot mixture, chicken, and pickled jalapenos.