Boil the chiles and vegetables

• Remove the stems and seeds from the guajillo chiles and the stems from the chiles de árbol.
• Place the chiles, tomato, onion quarter and garlic cloves in a saucepan, cover with water and bring to a boil until the chiles are soft.
• Reserve some of the cooking water for blending.

Blend the sauce

• Transfer the drained chiles, tomato, onion and garlic to a blender.
• Add the reserved cooking water, chicken bouillon, garlic powder, onion powder and pepper.
• Blend until completely smooth.

Strain and simmer

• Strain the sauce through a sieve into a hot pan.
• Bring to a boil while stirring continuously until slightly thickened.