Machaca con Chile

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

Place the toasted chiles in a bowl and cover with hot water. Let them rehydrate for 20-30 minutes until softened. Drain the chiles, reserving some of the soaking liquid.

While chiles rehydrate, roast the Roma tomatoes, White onion (cut into quarters), and Garlic cloves (unpeeled) on a comal or baking sheet until softened and slightly charred. Peel the Garlic cloves after roasting.