12 oz Dried ancho chilis

12 oz Dried guajillo chilis

12 oz Dried New Mexico chilis

Water

50 g garlic

2 tbs Twisted Thai chili Crisp

8-16 oz beef broth

1 tbs salt

1. Destem and deseed the dried chilis. Put the chilis in a large bowl or pot that you can pour boiling water in to cover them.
2. In a stock pan, boil enough water to cover your dried chilis. Once it starts to boil, pour it over the dried chilis or add the dried chilis to the water. Let sit for about 5 minutes while the chilis hydrate.
3. For this step you will need a blender. Drain off the liquid from your now hydrated chilis. Add the chilis to the blender with the garlic, chili crisp, salt, and about 8 oz of beef broth. Blend  until the chili paste is smooth. Add more beef broth as needed to blend.
4. Put in 16oz plastic containers and store in a freezer.