Adobo Marinade

• 2 guajillo chiles, stems and seeds removed
• 2 pasilla chiles, stems and seeds removed
• 2 ancho chiles, stems and seeds removed

Dry roast the guajillo, pasilla, ancho, and cascabel chiles on a comal as directed. Transfer the chiles to a bowl, add water to cover, and let rehydrate for 20 minutes.

In a large skillet, heat the oil over medium-high heat. Add the onion and garlic and cook, stirring occasionally, for about 5 minutes, or until they turn translucent and just barely be