Guacamole Enchiladas with Guajillo-Tomatillo Beef Sauce

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 teasp

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TAGS: Food & Drink
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