Huaraches con Bistec y Nopales

Begin by preparing the salsa roja. Remove stems and seeds from the chile guajillo and chile ancho. Toast them lightly in a dry comal or pan until fragrant, about 30 seconds per side. Rehydrate the toasted chiles in hot water for 15 minutes until softened.

While chiles rehydrate, roast 100 grams of tomate rojo, 30 grams of cebolla blanca, and 5 grams of ajo on a comal until slightly charred.

Drain the rehydrated chile guajillo and chile ancho. Blend them with the roasted tomate rojo, cebolla blanca, ajo, caldo de pollo, comino molido, orégano Mexicano, and 3 grams of sal fina until smooth. Strain the salsa through a fine-mesh sieve into a bowl and set aside.