Pambazos

Place Guajillo chiles and Ancho chiles in a heatproof bowl. Cover with hot water and let them rehydrate for 20-30 minutes until softened. Drain, reserving a small amount of the soaking water.

In a blender, combine the rehydrated Guajillo chiles, Ancho chiles, Garlic cloves, 50g of White onion, Mexican oregano, Cumin seeds, and 500g of Water. Blend until very smooth. Strain the chile sauce through a fine-mesh sieve into a bowl, pressing to extract all liquid. Discard solids.

Heat 30g of Vegetable oil in a saucepan over medium heat. Pour in the strained chile sauce and bring to a simmer. Season the chile sauce with 5g of Salt. Cook for 10-15 minutes, stirring occasionally, until the sauce slightly thickens and deepens in color. Keep warm.