Enchiladas with Chilitomato Salsa

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2 cups water

1/2 cup white vinegar

2 tablespoons olive oil

4 garlic cloves, sliced

1 tablespoon dried oregano

1/2 teaspoon ground coriander

1/4 teaspoon ground cumin

2 tomatoes, peeled, seeded, diced

1 large red onion, diced

1 cup vegetable oil

12 large corn tortillas

1 cup shredded Manchego cheese

1 cup shredded Panela cheese

1/2 cup crumbled Cotija cheese

Chopped fresh cilantro

6 dried Ancho chilies