Huevos Divorciados

1. Prepare the Red Sauce: Remove stems and seeds from Guajillo chiles and Arbol chiles. Heat a dry comal or skillet over medium heat and toast the Guajillo chiles and Arbol chiles for 1-2 minutes until fragrant, being careful not to burn them. Transfer the toasted chiles to a bowl and cover with hot water; let rehydrate for 15 minutes.

2. Meanwhile, roast 150 grams of Tomatillos, 50 grams of White onion, and 10 grams of Garlic cloves on a comal or baking sheet until softened and slightly charred. Drain the rehydrated Guajillo chiles and Arbol chiles, reserving a small amount of the soaking water.

3. Blend the rehydrated Guajillo chiles, Arbol chiles, roasted Tomatillos, roasted White onion, and roasted Garlic cloves with 10 grams of Fresh cilantro and a pinch of Salt, adding a little reserved chile water if needed, until smooth. Strain the sauce through a fine-mesh sieve into a bowl to remove any solids.