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 ...
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