Enchiladas Potosinas

Begin by preparing the chile sauce. Place the guajillo chiles and ancho chiles in a heatproof bowl. Cover them with hot water and let them rehydrate for 20 minutes until softened. Drain the chiles, reserving a small amount of the soaking liquid.

In a blender, combine the rehydrated guajillo chiles, ancho chiles, garlic clove, 25 grams of the white onion, cumin seeds, Mexican oregano, and 5 grams of salt. Add 50 grams of the reserved chile soaking liquid or fresh water. Blend until a smooth paste forms. Strain the paste through a fine-mesh sieve to remove any remaining skins or seeds, pressing firmly to extract all liquid. Set aside 50 grams of this chile paste for the masa, and reserve the rest for another use or to intensify flavor if desired.

In a large bowl, combine the masa harina with 350 grams of water and 5 grams of salt. Add the 50 grams of chile paste to the masa mixture. Knead the masa with your hands for 5-7 minutes until a smooth, pliable, and uniformly red dough forms. If the dough feels too dry, add a small amount of additional water, 10 grams at a time, until the consistency is correct.