Slice the ancho and guajillo chilies lengthwise. Remove the seeds and devein each chili. You can keep some (or all) seeds in for a little extra spicy pop to your adobo sauce.
Hydrate the chilies in a bowl of water, letting them soak for approximately 30 minutes.
Place the chilies as well as the remaining ingredients in a blender. Process the mix until the sauce reaches a chunky texture. Do not puree until totally smooth. You want some thickness.
Add additional salt and pepper to taste. Serve immediately, or for best flavor allow the sauce to sit (covered) for at least one hour prior to serving to allow the flavors to meld.
We prefer a thicker adobo sauce. If you prefer a thinner sauce, you can add a small amount of water while processing the sauce in the blender. Add a teaspoon at a time while blending as to not overdue the thinning process.