Chicken stew with mushrooms

Remove stems and seeds from the dried ancho chiles and dried guajillo chiles. Place the chiles in a heatproof bowl and cover with boiling water. Let them rehydrate for 20 minutes until softened.

While chiles rehydrate, preheat a comal or heavy skillet over medium-high heat. Place the tomatillos, 100 grams of white onion, and the garlic cloves on the comal. Roast, turning occasionally, until softened and slightly charred, about 10-12 minutes.

Drain the rehydrated dried ancho chiles and dried guajillo chiles, reserving a small amount of the soaking liquid. Transfer the chiles, roasted tomatillos, roasted white onion, and roasted garlic cloves to a blender. Add the chicken broth and blend until very smooth. If needed, add a small amount of the reserved chile soaking liquid to achieve a smooth consistency.