Guajillo chile broth

Remove stems and seeds from the Guajillo chiles. Lightly toast the Guajillo chiles in a dry comal or skillet over medium heat for 1-2 minutes per side until fragrant, being careful not to burn them.

Place the toasted Guajillo chiles in a heatproof bowl and cover with very hot water. Let them rehydrate for 20-30 minutes until soft.

While the chiles rehydrate, heat a comal or skillet over medium-high heat. Sear the White onion, Garlic cloves, and Roma tomatoes until softened and slightly charred in spots, about 8-10 minutes.