I have this salsa recipe in the "Enchiladas Rojas de Papa" post but I wanted to dedicate this post specifically for the salsa roja used in the recipe for quick reference. This salsa roja is especially used for enchiladas rojas also known as enchiladas Michoacanas but can also be used for chilaquiles!
Ingredients:
4 Chiles guajillos
3 Chiles Puya
1 Clove of garlic
1/4 tsp. ground cumin
1 pinch of oregano
1/2 tsp of salt
Water
Step 1:
Devein and deseed your guajillos and puyas. Rehydrate your chiles by placing them in a small pot (chile pods and veins included) with about 2 cups of filtered water and bring to a boil. Once you get a rolling boil going on for a few minutes, take them off the heat, cover, and set them aside to continue rehydrating as they cool. You'll be able to tell they are fully rehydrated when they are soft and bend easily.
Step 2:
Once completely rehydrated, toss them into a blender with the garlic, cumin, oregano, salt, and about 3/4C. of the water you used to rehydrate them and blend until smooth. If your blender doesn't blend too well, you can run your sauce through a strainer to get a glossier texture but that's totally based on preference.
Step 3:
Once blended, you can taste-test to check for salt and add more if needed. Keep in mind that when you fry your enchiladas, the sauce will also cook a bit and bring out beautiful flavors. Here you can also adjust the spice level of your salsa. If you want spicier enchiladas, add some of the rehydrated chile veins into your sauce and reblend. Puya veins tend to carry more heat than guajillo but feel free to tinker with this part until you get what you're after.
Step 4:
Pour your salsa into a wide, shallow container and your salsa is ready! If you make your enchiladas by frying your tortillas first > dipping them into the sauce > then assembling then you are going to want to cook your salsa a bit before dipping your fried tortillas. All you have to do is heat up about 2 tsp of oil then throw in your salsa and let simmer for about 10-15 minutes. Let cool, and it's now ready to start dipping!