Part 2/8:
To begin our culinary adventure, it’s essential to create a rich and flavorful enchilada sauce. The host draws upon a variety of dried chilies to develop a well-layered flavor. Key players in this ensemble include guajillo chilies, ancho chilies, and occasionally, pasilla chilies. Guajillo chilies offer a fruity, smoky note without overwhelming heat, while ancho chilies brim with sweetness. Pasilla chilies blend the best of both worlds with their earthy undertones.