Salsa Roja; Toast 1/4 each Cascabel chile and 1/4 each Guajillo chile, until they change color. Remove stems and de-seed and soak chiles in boiling water, set aside and reserve water for use later. Saute 1/4 onion, chopped and 1 tablespoon garlic cloves in oil until translucent, set aside. Roast 3 roma tomatoes until they are soft set aside. Toast 1 tablespoon cumin and 1 tablespoon coriander in a saute pan. Combine chiles, onions, garlic,tomatoes and 1/16 quart of water from the soaked chiles in a blender container. Cover; blend until smooth. Add 1 tablespoon chicken base, 1 tablespoon salt, toasted cumin and coriander. Strain so it becomes smooth and seedless. Saute sauce in 1 oz. oil with bay leaf, hold and serve.