My friend Maria from Mexico City taught me how to make authentic enchilada sauce with
dried chiles and tomatoes, which I put over
slightly roasted and peeled pablanos
stuffed with black beans and red or brown rice.
It did take me a few tries, though — ultimately, I learned that you have to err on the side of wet dough (if it's *
slightly * sticky, this can be easily fixed by flouring the surface, but if it's too
dry /
stuff the texture will be totally wrong and there's no easy fix), and I needed to use 4 times the specified amount of baking soda to get it to puff up as seen in the pictures while cooking (not sure what's going on there — could be brands, maybe?).