Hazırlanışı
1Desvenar y Limpiar the 20g of Ancho and 20g of Guajillo chiles by removing all seeds and fibrous veins.
2Tatemar the chiles, 200g of onion, and 30g of garlic on a hot skillet until charred and fragrant.
3Blend the charred ingredients with 500g of beef broth, 10g of salt, 5g of cumin, and 3g of oregano until smooth.