Tostadas de Picadillo

Remove stems and seeds from the dried guajillo chiles. Toast the dried guajillo chiles lightly in a dry pan over medium heat for 30 seconds per side until fragrant. Place toasted guajillo chiles in a bowl and cover with hot water; let them rehydrate for 15-20 minutes until soft.

Drain the rehydrated guajillo chiles, reserving a small amount of the soaking liquid. In a blender, combine the guajillo chiles with 50 grams of white onion, 10 grams of garlic cloves, and 100 milliliters of chicken broth. Blend until very smooth, adding a little reserved soaking liquid if needed. Strain the sauce through a fine-mesh sieve into a bowl, pressing on the solids to extract all liquid. Discard the solids.

Peel and dice the potatoes and carrots into small, uniform cubes (about 1 cm). Dice the remaining 100 grams of white onion and 10 grams of garlic cloves finely. Dice the Roma tomatoes.