Red Enchilada Sauce
   
   4 ancho chiles
   4 guajillo chiles
   4 chiles de arbol
   1/2 to 1 onion
   2-4 cloves of garlic, whole, peeled
   coarse kosher salt
   water or broth or cooking liquid
   
   
   Break the tops off the chiles and remove the seeds. Easiest done by cutting up one side with scissors, then opening up. Take your time, it's worth it. Seeds are bitter.

   Toast the chiles in a pan (dry).

   Put the chiles in a bowl and pour boiling water over. Let sit 15-20 minutes.
   Remove the softened chiles to a blender. Taste the soaking liquid. If it is not bitter, you can use it. If it is, use chicken broth or water instead.
   
   Blister onion and garlic in a pan with a little oil, then add to blender.
   Add a teaspoon coarse kosher salt to start.
   Blend until smooth, then strain. The solidus remaining in the strainer will look beautifully smooth but when you wash it off you will see lots of pepper peel. That's the main thing you're straining. Essential for super-smooth texture.
   
   Put some oil in a skillet and add the sauce and simmer the sauce ~10 min.
   Taste and add salt as needed.