From: Chef Roberto Santibanez, Fonda, New York City. Yield: 12 enchiladas. 1 lb. tomatillos (10 to 12), husked and rinsed 3 oz. guajillo chiles (12), wiped clean, stemmed, slit open, seeded and deveined 4 cups water, or more if necessary 2 large garlic cloves, peeled ¼ tsp. aniseed ¼ teaspoon dried oregano, preferably Mexican 1 tsp. fine salt, or 2 tsp. kosher salt 2 Tbsp. mild olive oil 1¼ lb. beef sirloin or chuck, excess fat removed and meat finely ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.