Enchiladas Rojas Nortenas

Remove stems and seeds from the Ancho chiles and Guajillo chiles. Place them in a heatproof bowl, cover with hot water, and let them soak for 20-30 minutes until softened.

While the chiles soak, roughly chop 50g of the White onion and peel the Garlic cloves.

Drain the rehydrated Ancho chiles and Guajillo chiles. Add them to a blender with the chopped White onion, Garlic cloves, Cumin powder, Mexican oregano, 5g of Salt, and 250g of Chicken broth. Blend until very smooth, adding more Chicken broth if needed to achieve a pourable consistency.