Huevos Ahogados (Eggs in Sauce Stew)

Toast the guajillo chiles and chile de árbol in a dry comal or skillet over medium heat for 1-2 minutes until fragrant, being careful not to burn them. Remove stems and seeds from the guajillo chiles and chile de árbol.

Place the toasted guajillo chiles, chile de árbol, and roma tomatoes in a pot, cover with water, and bring to a simmer. Cook for 10 minutes until the chiles and roma tomatoes are softened.

Drain the guajillo chiles, chile de árbol, and roma tomatoes, reserving about 100g of the cooking liquid.