Dried Shrimp Soup

Carefully clean the dried shrimp, removing any impurities. Separate the heads and shells from the shrimp bodies. Set the shrimp bodies aside.

Heat a dry comal or skillet over medium heat. Toast the guajillo chiles and ancho chiles for 30 seconds per side until fragrant, being careful not to burn them. Remove stems and seeds from the toasted chiles.

Place the toasted guajillo chiles and ancho chiles in a bowl and cover them with 500g of hot water. Let them rehydrate for 20 minutes until softened.