Tacos de Canasta

Prepare the chile oil: Remove stems and seeds from Guajillo chiles and Ancho chiles. Rehydrate them in hot water for 20 minutes until soft. Drain the chiles, reserving a small amount of the soaking liquid.

Blend the rehydrated Guajillo chiles, Ancho chiles, 10 grams of Garlic, Cumin seeds, and 5 grams of Salt with a splash of the reserved chile water until smooth. Strain the mixture through a fine-mesh sieve to remove any solids.

Heat 200 grams of Vegetable oil in a saucepan over medium heat. Carefully add the strained chile paste and cook, stirring constantly, for 5-7 minutes until it darkens and thickens slightly. This is your adobo or chile oil. Set aside.