4 dried California chiles 2 dried ancho chiles 20 to 45 chiles de arbol 3 cups water 1 clove garlic Salt 1 tablespoon corn oil

Step 1 Wash the California, ancho and chiles de arbol in a saucepan and add the water. Partially cover the pan and boil the chiles about 8 minutes. Remove the pan from the heat and let the chiles stand 10 to 15 minutes.

Step 2 Remove as many chile stems as possible. Place the chiles and liquid in a blender, add the garlic and blend at medium speed 2 to 3 minutes. The sauce should be very smooth and have an almost watery texture. Add salt to taste.

Step 3Heat the oil in a clean saucepan over medium-high heat. Add the sauce and boil about 10 minutes. Keep the sauce warm.

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