8 to 10 dried arbol chiles
2 guajillo chiles
3 medium cloves garlic, unpeeled
2 ripe plum tomatoes
Salt to taste
Just make sure you choose real guajillos and not, as can occasionally happen in the United States, colorados mislabeled as guajillos. The thinner-skinned colorados will make the salsa taste too sweet, and the color won't be as deep red.