Empanadas de camarón

Begin by preparing the dried guajillo chiles and dried ancho chiles. Remove the stems and seeds from the chiles. Briefly toast the chiles in a dry pan over medium heat for about 30 seconds per side until fragrant, being careful not to burn them. Place the toasted chiles in a bowl and cover with hot water. Let them rehydrate for 20-30 minutes until soft.

While the chiles rehydrate, finely dice the white onion and mince the garlic cloves. Dice the Roma tomatoes.

Drain the rehydrated guajillo chiles and ancho chiles, reserving a small amount of the soaking liquid. Blend the chiles with a splash of the reserved soaking liquid until a smooth paste is formed. Strain the chile paste through a fine-mesh sieve to remove any remaining skin or seeds, pressing down to extract all liquid.