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The Best Red Enchilada Sauce
October 15, 2009

Be very careful with those chiles. I had to roast 12 in order to get the six I needed. I had to substitute a different kind of dried chile, beef bouillon and water for the beef broth, and I only added 1 teaspoon of salt. I don't like most red sauce because it's too salty. I used the sauce to make Spinach Enchiladas on this site. They were fabulous.

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