Tacos de Cabrito

Begin by preparing the dried chiles. Remove the stems and seeds from the chile ancho seco, chile guajillo seco, and chile de árbol seco. Briefly toast the chiles in a dry comal or pan over medium heat for 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, roughly chop 200g of cebolla blanca and 30g of ajo. Roast the jitomate rojo on a comal or in a dry pan until softened and slightly charred.