5. While the tripe is cooking, in a separate pot boil the New Mexico chile, California chile, chile de arbol and Pasilla chile. Boil for 30 minutes or until chiles become limp.
6. Remove the chiles from the water. Do not discard the water. Remove stems from the chiles, then add all chiles to a blender along with 1 cup of water from the pot you boiled the chiles in, cumin, garlic cloves, and salt. Blend for 2 minutes or until smooth.
