Mixiotes de Borrego

Begin by toasting the dried ancho chiles, dried guajillo chiles, and dried pasilla chiles in a dry comal or skillet over medium heat for 1-2 minutes until fragrant, being careful not to burn them. Remove from heat.

Place the toasted chiles in a bowl and cover with 400g of hot water. Let them rehydrate for 20-30 minutes until soft. Drain, reserving a small amount of the soaking liquid.

In the same comal or skillet, lightly toast the cumin seeds, Mexican oregano, black peppercorns, and whole cloves until aromatic, about 30 seconds. Set aside.