Enchiladas Placeras

Remove stems and seeds from Guajillo chiles and Ancho chiles. Place them in a heatproof bowl and cover with hot water. Let them rehydrate for 20 minutes until softened.

Drain the rehydrated Guajillo chiles and Ancho chiles, reserving a small amount of the soaking liquid. In a blender, combine the chiles, 100g of White onion, Garlic cloves, Mexican oregano, Cumin seeds, Apple cider vinegar, Chicken broth, and 5g of Salt. Blend until very smooth, adding a little reserved chile water if needed.

Strain the chile sauce through a fine-mesh sieve into a saucepan, pressing on the solids to extract all liquid. Discard the solids.