Guisado de Picadillo

Remove stems and seeds from the Guajillo chiles. Lightly toast the Guajillo chiles in a dry skillet over medium heat for 30 seconds per side until fragrant. Be careful not to burn them. Transfer the toasted Guajillo chiles to a bowl and cover with hot water. Let them rehydrate for 20 minutes.

While the chiles rehydrate, roughly chop 100 grams of the White onion and 10 grams of the Garlic cloves. Set aside the remaining White onion and Garlic cloves.

Drain the rehydrated Guajillo chiles. In a blender, combine the drained Guajillo chiles, Roma tomatoes, chopped White onion, chopped Garlic cloves, Ground cumin, and Dried Mexican oregano with 100 grams of Chicken broth. Blend until very smooth. Strain the sauce through a fine-mesh sieve into a bowl, pressing on the solids to extract all liquid. Discard the solids.