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My Enchilada Sauce Is Always too Bitter

Deleted member 40797

User requested account closure
Banned
Mar 8, 2018
1,008
How do you make enchilada sauce? Mine is always too bitter.

12 ancho/passilla chilies (toasted, de-seeded and de-veined)
1 tsp Mexican oregano, 1 tsp marjoram
one white onion, some tomatoes and garlic, charred

Reconstitute everything, fry everything after blending, and simmer. Cut the bitterness with baking soda and/or sugar. Salt to taste.

I always end up with a "burnt" taste, despite straining or toasting time. How can I fix this?

Also, let's share Mexican food recipes here.
 
Last edited:
Ploppee

Ploppee

Member
Nov 28, 2018
1,039
ease up on the toasting or it could be the herbs getting burnt in the frying stage
 
patientzero

patientzero

Member
Oct 25, 2017
4,729
How long do you cook your tomatoes and at what heat?

You may be trying to cook them down too fast and thus at too high a heat. Low and slow is best.
 
OP
OP

Deleted member 40797

User requested account closure
Banned
Mar 8, 2018
1,008
Also, onion and cumin is the best seasoning for beef enchiladas. With salad (lettuce, red onion, radish and cotija cheese) of course.
 
patientzero

patientzero

Member
Oct 25, 2017
4,729
quickly said:
Yeah, I usually go for a high heat toast and char. Maybe that's the problem.
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This is almost definitely the issue. You're possibly burning the herbs as that poster mentioned, and you're likely burning the tomatoes (which need to be done slow to get the bitterness out).

quickly said:
Also, onion and cumin is the best seasoning for beef enchiladas. With salad (lettuce, red onion, radish and cotija cheese) of course.
Click to expand...
Click to shrink...

Cumin is the best seasoning on earth.
 
OP
OP

Deleted member 40797

User requested account closure
Banned
Mar 8, 2018
1,008
patientzero said:
This is almost definitely the issue. You're possibly burning the herbs as that poster mentioned, and you're likely burning the tomatoes (which need to be done slow to get the bitterness out).



Cumin is the best seasoning on earth.
Click to expand...
Click to shrink...

I agree that cumin is amazing. I didn't know that tomatoes become so bitter. The more you know!

I thought it was the toasted chilies; next time I make it, I will chill on the tomatoes.
 
shnurgleton

shnurgleton

Member
Oct 27, 2017
15,864
Boston
Fat4all said:
bitte, baby
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giphy-downsized-large.gif
 
Bedlam

Bedlam

Banned
Oct 26, 2017
4,536
quickly said:
How do you make enchilada sauce? Mine is always too bitter.

12 ancho/passilla chilies (toasted, de-seeded and de-veined)
1 tsp Mexican oregano, 1 tsp marjoram
one white onion, some tomatoes and garlic, charred

Reconstitute everything, fry everything after blending, and simmer. Cut the bitterness with baking soda and/or sugar. Salt to taste.

I always end up with a "burnt" taste, despite straining or toasting time. How can I fix this?

Also, let's share Mexican food recipes here.
Click to expand...
Click to shrink...
Reason identified. Probably.

Burnt garlic turns bitter very quickly and easily. Even when it doesn't taste particularly bitter at the time of burning/charring, it will turn bitter eventually and turn the whole meal slightly bitter.
 
kvetcha

kvetcha

Banned
Oct 27, 2017
7,835
Bedlam said:
Reason identified. Probably.

Burnt garlic turns bitter very quickly and easily. Even when it doesn't taste particularly bitter at the time of burning/charring, it will turn bitter eventually and turn the whole meal slightly bitter.
Click to expand...
Click to shrink...

Yep.

Don't char your garlic. Char your onions and tomatoes whole.
 

Deleted member 14080

Banned
Oct 27, 2017
2,432
My enchilada sauce brings all the boys to the yard
And they're like, it's better than yours
Damn right, it's better than yours
I can teach you, but I have to charge!
 
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