Enchilada Potosina

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

Drain the rehydrated chiles, reserving a small amount of the soaking water. In a blender, combine the chiles with 50g of White onion, Garlic clove, and 100g of fresh Water. Blend until a smooth paste forms, adding a little reserved chile water if necessary to achieve a pourable consistency.

Strain the chile paste through a fine-mesh sieve into a bowl, pressing with a spoon to extract all liquid and discard solids. This ensures a smooth paste for the masa.