Pacholas Hidalguenses

Remove stems and seeds from the Ancho chiles and Guajillo chiles. Place them in a bowl and cover with hot water. Let them rehydrate for 15-20 minutes until softened.

Drain the rehydrated Ancho chiles and Guajillo chiles, reserving a small amount of the soaking liquid. In a blender, combine the chiles, White onion, Garlic cloves, Cumin powder, Mexican oregano, Black pepper, and 50g of the reserved chile soaking liquid. Blend until a smooth paste forms. Add a little more soaking liquid if needed to achieve a smooth consistency.

Tear the Bolillo bread into pieces and soak it in a small amount of water or milk for a few minutes until soft. Squeeze out any excess liquid from the Bolillo bread.