Enchiladas Tamaulipecas

Carefully remove the stems and seeds from the Guajillo chiles, Ancho chiles, and Chile de arbol. Lightly toast the chiles in a dry comal or skillet over medium heat for 30-60 seconds per side until fragrant, being careful not to burn them.

Place the toasted chiles in a heatproof bowl and cover them with 250g of hot Chicken broth. Let them rehydrate for 20-30 minutes until softened.

While the chiles rehydrate, peel the Garlic cloves and roughly chop 100g of the White onion. Finely dice the remaining 50g of White onion for garnish.