This recipe is from Hugo Ortega’s Street Food of Mexico cookbook. Find several more recipes from the book here.
8 to 10 guajillos (long, reddish dried
chiles), stemmed, seeded,
reconstituted with enough water to
cover (reserve liquid)
2 dried chiles de árbol, stemmed,
6 garlic cloves, peeled, roasted
1 tablespoon finely chopped white onion
1 ¼ teaspoons kosher salt
Place guajillos and chiles de árbol in a blender along with ½ cup of reserved liquid, garlic, onion, and salt and purée into a smooth, thick but pourable paste. If necessary, add more reserved liquid, 1 tablespoon at a time.