Creamy salsa roja taquera

Heat two tablespoons of oil in a pan over medium heat; add the tomatoes first, halved and face down, because they have more juice.

Add the onion broken apart and cook two minutes; flip the onion and tomatoes.

Add four garlic cloves and fry another two to three minutes.

Reduce to the lowest heat, add a little more oil, and fry the guajillo peppers and chile de arbol a couple of seconds, until fragrant, without burning them. Transfer everything to the blender cup.

Cool the oil about five minutes, then add it to the blender cup with salt, black pepper and a quarter teaspoon of oregano; blend until smooth.

Transfer to a bowl, taste for salt and adjust.