Enchiladas de Mole

Toast Dried Ancho Chile, Dried Guajillo Chile, Dried Pasilla Chile, and Dried Chipotle Chile on a dry comal or skillet over medium heat for 30 seconds per side until fragrant. Be careful not to burn them.

Remove stems and seeds from the toasted chiles. Place the deseeded chiles in a bowl and cover with hot water. Let them rehydrate for 20-30 minutes until soft.

On a comal or skillet, roast the Roma Tomato, Tomatillo, 100g of White Onion, and Garlic Clove until softened and slightly charred.