Cecina Enchilada

Begin by preparing the dried chiles. Remove the stems and seeds from the Chile Ancho, Chile Guajillo, and Chile de Árbol. Briefly toast the chiles in a dry comal or skillet over medium heat for about 30 seconds per side until fragrant, being careful not to burn them.

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

While the chiles rehydrate, peel the Garlic cloves and roughly chop the White onion.