From: Chef Chris Mortenson, La Condesa, St. Helena, CA. Yield: 12 enchiladas, 6 servings. Pastor Sauce (yields 12⁄3 cups): 8 oz. guajillo chili paste 2 oz. cider vinegar 1¾ oz. chipotles in adobo 3 Tbsp. grapefruit juice 1 tsp. grapefruit zest 3 cilantro stems ¾ tsp. ground oregano ½ bay leaf ½ clove garlic ¾ tsp. ground black pepper Enchiladas: 1 large jicama, peeled and sliced 1⁄16” thick as needed, pastor sauce 1 ...
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