Aporreado

Begin by preparing the chiles: toast the Guajillo chiles, Ancho chiles, and Arbol chiles lightly on a dry comal or skillet until fragrant, about 30 seconds per side. Be careful not to burn them. Transfer the toasted chiles to a bowl and cover with hot water, allowing them to rehydrate for 20 minutes.

While the chiles rehydrate, roast the Roma tomatoes, White onion, and Garlic cloves on the comal until softened and slightly charred in spots. This will enhance their flavor.

Drain the rehydrated Guajillo chiles, Ancho chiles, and Arbol chiles, reserving a small amount of the soaking liquid. Combine the drained chiles, roasted Roma tomatoes, roasted White onion, and roasted Garlic cloves in a blender with 100 grams of Chicken broth. Blend until a smooth sauce forms. If the sauce is too thick, add a little more chicken broth or reserved chile soaking liquid.