Salsa Roja

1. In a pot over medium-high heat add the tomatillos, onions, garlic, and water. Simmer gently for 10-13 minutes, stirring occasionally. Once the tomatillos are tender and starting to collapse, remove from heat. Let cool at room temperature while you toast the chiles.

2. In a sauté pan over medium heat, heat neutral oil until shimmering. Add guajillo & árbol chiles, stirring until fragrant and slightly tobacco-colored. Remove immediately and transfer to a bowl of boiling water to steep until tender.

3. Transfer the softened chiles, onion, and garlic to a blender. Taste the steeping liquid - if it’s too bitter, discard it and utilize water instead. Add just enough steeping water to purée the chiles until smooth.

4. Once smooth, add the tomatillos, salt, chicken bouillon, and blend on low until combined but not overly puréed. Taste and adjust seasoning as needed.