Those dried chilies are the key to achieve depth of flavor. I just started using them more often and the difference is night and day. And yes, frying the sauce. Rick Bayless books taught me quite a bit lolYes would have helped to show them better.
Two dark ones are Ancho, triangle / pear shapped, a few used.rich deep flavor.
Pasilla, long dark spicey strong. A couple used.
And the main chili used for my bowl of red or other chili sauces Guajillo long red ones. Think of those as the base and any others the spice notes.
Find a Mexican market and buy from bulk bins. Get a big pile of the Guajillo's and small amounts of others that smell good.
The chilies should be pliable like leather and you might want to use disposable latex type gloves while digging around and smelling them.
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Sky is the limit.
Don't forget to fry your sauce in a pan with a little oil as the last step.
Safe bet she’s never gonna leave you........hell, I wouldn’t.