Salsa Cremosa Roja

1. Toast guajillo chiles on a dry comal until fragrant, about 1 minute. Transfer to a bowl and cover with boiling water. Let them steep until tender.

2. In a pan, heat oil slightly. Add onion and cook until just starting to brown.
Add garlic and chiltepín chiles and cook until everything is golden and tender. Set aside to cool.

3. Place tomatillos and water in a small pot. Cover and simmer on low until the tomatillos are soft but not bursting. Strain and reserve the cooking liquid.

4. In a blender, combine the onion mixture, tomatillos, rehydrated guajillos, salt, and sugar. Blend until smooth, adjusting the texture with reserved cooking liquid as needed. Taste and adjust seasoning as needed.