Chicharrón en salsa roja

Remove stems and seeds from the chile guajillo seco, chile ancho seco, and chile de árbol seco. Toast the chiles lightly in a dry comal or skillet over medium heat for 1-2 minutes, being careful not to burn them. Transfer the toasted chiles to a bowl and cover with hot water; let them rehydrate for 20 minutes.

While the chiles rehydrate, roast the tomate roma, diente de ajo, and cebolla blanca on a comal or baking sheet until softened and slightly charred, about 10-15 minutes. Peel the garlic cloves.

Drain the rehydrated chiles, reserving a small amount of the soaking water. In a blender, combine the rehydrated chiles, roasted tomate roma, roasted diente de ajo, roasted cebolla blanca, and 250g of the caldo de pollo. Blend until very smooth, adding a little of the reserved chile water if needed to achieve a smooth consistency.