Red Chile Enchiladas, Street-Style

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  1. Place in a bowl, cover with about 3 cups very hot tap water, lay a small plate on the chiles to keep them submerged and soak for 20 minutes to rehydrate.
  2. Use a pair of tongs to transfer the rehydrated chiles to a food processor or blender.
  3. Measure 1½ cups of the soaking liquid and add it to the chiles along with the garlic.
  4. Blend to a smooth puree, then push through a medium-mesh strainer into a pie plate. The consistency should be like that of canned tomato sauce.
  5. Taste (the sauce will be a little rough on the tongue at this point) and season highly with salt, usually about ½ teaspoon.