Carne Seca con Tomate

Place the carne seca in a bowl and cover with hot water. Let it rehydrate for 20 minutes, then drain and shred the carne seca into small, bite-sized pieces.

Remove stems and seeds from the guajillo chiles and arbol chiles. Lightly toast the guajillo chiles and arbol chiles in a dry comal or skillet over medium heat for 1-2 minutes until fragrant, being careful not to burn them.

Transfer the toasted guajillo chiles and arbol chiles to a small pot, cover with hot water, and simmer for 10 minutes until softened. Drain, reserving 100g of the chile soaking water.