Enchiladas Montadas

Place Dried Guajillo chiles and Dried Ancho chiles in a heatproof bowl. Cover 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 Dried Guajillo chiles, Dried Ancho chiles, Garlic cloves, 50 grams of White onion, Ground cumin, Dried Mexican oregano, and Chicken broth. Blend until very smooth, adding a little reserved soaking liquid if needed to achieve a pourable consistency.

Heat 30 grams of Vegetable oil in a medium saucepan over medium heat. Carefully pour the blended chile mixture through a fine-mesh sieve into the hot oil, pressing on the solids to extract all liquid. Discard the solids. Bring the chile sauce to a simmer, season with 5 grams of Salt, and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly and deepened in color.