1Remove stems and seeds from Dried Guajillo chiles, Dried Ancho chiles, and Dried Arbol chiles. Place them in a bowl and cover with hot Water for 20 minutes to rehydrate.
2While chiles rehydrate, preheat oven to 200°C (400°F). Place Tomatillos, 20g of Garlic cloves, and 100g of White onion on a baking sheet. Roast for 15-20 minutes until softened and slightly charred.
3Drain the rehydrated chiles, reserving some of the soaking liquid. In a blender, combine the rehydrated chiles, roasted Tomatillos, roasted Garlic cloves, roasted White onion, Epazote, Cumin powder, Mexican oregano, and 5g of Salt. Add 200g of fresh Water or reserved chile soaking liquid as needed to achieve a smooth sauce. Blend until completely smooth.
