I feel like everytime I make enchilada sauce from scratch using dried peppers it turns out very bitter! Tonight I made a big pot thinking I would somehow get it right this time...nope still bitter.
The recipe was simply a combination of ancho and guajillo peppers, chicken broth, roasted onion and garlic, cumin, oregano, salt, and pepper. Peppers soak for 30 minutes, throw in blender with fresh water, onion, and garlic. Strain into pot add broth, cumin,oregano, pepper, and salt. Simmer and reduce until thickened.
I have done my research on why it might be turning bitter and this time I attempted to aviod all potential pitfalls....I removed every last seed, I toasted them quickly so not to burn them, and I used fresh water instead of the soaking water to blend them.
What could be going wrong? I asked a good friend of mine from Mexico and he said perhaps it was the guajillos. He said to only use ancho. Anyone else have any input as to why my red enchilada sauces keep turning sooo bitter? Thanks!