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Authentic Enchilada Sauce
January 07, 2007

This is a pretty easy recipe, a little on the thin side, though. Also, I found that the toasting of the chiles in the oven was a bit time-consuming. Especially when the same effect can be produced by quickly pan searing the chiles. To do this, I usually cut the peppers in half, remove the seeds, then over medium high heat I fry each half about 10-15 seconds per side, while applying pressure with a spatula. Then, just continue the recipe as written.

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