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Salsa
That's probably Salsa de Chile Guajillo, also known as Salsa Rojo. Diana Kennedy's recipe (typical of Michoaca) runs as follows:
6 Guajillo Chiles, wiped clean, veins and seeds removed
1 cup water, approx.
6 oz. tomatoes, broiled for 5-10 minutes (flipped 1/2 way through), until charred and beginning to lose their shape
1 slice white onion, rough chopped
1 garlic clove, rough chopped salt to taste
Heat a griddle or comal and toast the chiles well on both sides--when they cool they should be almost crisp--but be careful not to burn them or the sauce will taste bitter.
Put the water into a blender, add the rest of the ingredients, and blend until almost smooth. (If you want to get fancy, pass the sauce through a medium wire strainer, using a spatula to ensure that all the fluid is forced through and only skin and seed

Salsa
That's probably Salsa de Chile Guajillo, also known as Salsa Rojo. Diana Kennedy's recipe (typical of Michoaca) runs as follows:
6 Guajillo Chiles, wiped clean, veins and seeds removed
1 cup water, approx.
6 oz. tomatoes, broiled for 5-10 minutes (flipped 1/2 way through), until charred and beginning to lose their shape
1 slice white onion, rough chopped
1 garlic clove, rough chopped salt to taste
Heat a griddle or comal and toast the chiles well on both sides--when they cool they should be almost crisp--but be careful not to burn them or the sauce will taste bitter.
Put the water into a blender, add the rest of the ingredients, and blend until almost smooth. (If you want to get fancy, pass the sauce through a medium wire strainer, using a spatula to ensure that all the fluid is forced through and only skin and seed

Salsa
That's probably Salsa de Chile Guajillo, also known as Salsa Rojo. Diana Kennedy's recipe (typical of Michoaca) runs as follows:
6 Guajillo Chiles, wiped clean, veins and seeds removed
1 cup water, approx.
6 oz. tomatoes, broiled for 5-10 minutes (flipped 1/2 way through), until charred and beginning to lose their shape
1 slice white onion, rough chopped
1 garlic clove, rough chopped salt to taste
Heat a griddle or comal and toast the chiles well on both sides--when they cool they should be almost crisp--but be careful not to burn them or the sauce will taste bitter.
Put the water into a blender, add the rest of the ingredients, and blend until almost smooth. (If you want to get fancy, pass the sauce through a medium wire strainer, using a spatula to ensure that all the fluid is forced through and only skin and seed
Salsa
That's probably Salsa de Chile Guajillo, also known as Salsa Rojo. Diana Kennedy's recipe (typical of Michoaca) runs as follows:
6 Guajillo Chiles, wiped clean, veins and seeds removed
1 cup water, approx.
6 oz. tomatoes, broiled for 5-10 minutes (flipped 1/2 way through), until charred and beginning to lose their shape
1 slice white onion, rough chopped
1 garlic clove, rough chopped salt to taste
Heat a griddle or comal and toast the chiles well on both sides--when they cool they should be almost crisp--but be careful not to burn them or the sauce will taste bitter.
Put the water into a blender, add the rest of the