For wet burrito sauce, get 7 dry guajillo chilies, 3 dry New Mexico chilies, 2 chopped small tomatoes, 1/4 of a cup of chili water and 1 tablespoon of oil. Also gather 1 diced small onion, 3 chopped garlic cloves, 1/2 a teaspoon of Mexican oregano, 1/2 a teaspoon of ground cumin and 1/16 teaspoon of cinnamon. You also need 4 cups of chicken stock, 1 cup of water, 1 1/2 tablespoons of oil and 1 1/2 tablespoons of flour.
To make the sauce, cover the chilies in a bowl of boiling water, and let stand for 30 minutes for the chilies to rehydrate. Remove the stems and seeds from the chilies, and tear them into small pieces before putting them in a blender with 1/4 of a cup of water and the tomatoes to puree. In another food processor, add the onion and garlic, and pulse to puree.
Add the oil to a frying pan over a medium heat, and add the onion puree, cooking for 5 minutes before stirring in the cumin, oregano, cinnamon and chili puree, cooking for another 5 minutes. Add the water and chicken stock, and simmer for another 20 minutes.
Strain this sauce over a fine mesh strainer and release the liquids. Cook the oil and flour for 3 minutes in the frying pan before adding the sauce back, stirring well and allowing to simmer for 10 minutes before setting aside.