Primarily chili based sauce, not tomato based. Some bitterness is part of good enchilada sauce. Same chemicals that give chili heat are also slightly bitter.
- 5 chili guajillo
- 2 chili ancho
- 1 plum tomato
- 1/4 white onion
- 1 clove garlic
- 1/4 tsp salt
Remove stem, seeds and veins from chilis. Over gas stove toast chilis holding with metal tongs. Place in sauce pan, cover with 1 cup water and soak 5m. Blend soaked chilis with onion, garlic, tomato and just enough soaking liquid to blend. Strain mixture into frying pan, stirring and pressing with back of spoon to separate liquid from solids. Simmer 5m. Add salt to taste.
- Removing seeds and veins removes heat and bitterness.
- Straining solids further removes heat and bitterness from skins.
- BLEND IN 2 STEPS, FIRST CHILIS (WHICH GET STRAINED), THEN ONION, GARLIC AND TOMATO (WHICH DO NOT GET STRAINED.)
- Not straining the chili solids will leave extra bitterness.