Enchiladas de Desayuno

Remove stems and seeds from Guajillo chiles and Ancho chiles. Place the chiles in a heatproof bowl and cover with hot water. Let them rehydrate for 20 minutes.

While the chiles rehydrate, roast the Roma tomatoes, 50g of White onion, and Garlic cloves on a comal or dry skillet over medium heat until softened and slightly charred on all sides.

Drain the rehydrated Guajillo chiles and Ancho chiles. Add them to a blender along with the roasted Roma tomatoes, roasted White onion, roasted Garlic cloves, Chicken broth, Cumin powder, Mexican oregano, and 2g of Salt. Blend until the mixture is very smooth.