I make an ungodly volume of enchilada sauce, since I eat a lot of chicken and therefore make a lot of stock that I want to reduce into something freezer-friendly.
I know that when you fry enchilada dried chile sauce after straining it, it works, but I don't know why. What is frying in these circumstances? It's basically water with chile material suspended in it so how does it actually "fry" rather than "boil." The only solution I can think of is that the proteins and carbohydrates briefly hit the, let's say, 400* oil and change, if they are in contact with the bottom of the saucepan.