Empanada de camarón

Begin by preparing the chiles for the filling. Remove stems and seeds from the Dried Guajillo chiles and Dried Ancho chiles. Place the chiles in a heatproof bowl and cover with hot water. Let them rehydrate for 20 minutes until softened.

While the chiles rehydrate, roughly chop 100 grams of Roma tomatoes, 50 grams of White onion, and 7 grams of Garlic cloves.

Drain the rehydrated Dried Guajillo chiles and Dried Ancho chiles. In a blender, combine the drained chiles with the chopped Roma tomatoes, 50 grams of White onion, and 7 grams of Garlic cloves. Add 100 grams of fresh water and blend until smooth. Strain the chile mixture through a fine-mesh sieve into a bowl, pressing to extract all liquid, and discard the solids.