Caldillo de Carne Seca

Rinse the carne seca thoroughly to remove excess salt. Place the carne seca in a pot, cover with water, and bring to a boil. Reduce heat and simmer for 30 minutes, or until tender. Drain, let cool slightly, then shred the carne seca into small pieces. Set aside.

While the carne seca simmers, destem and deseed the guajillo chiles, ancho chiles, and arbol chiles. Heat a dry comal or skillet over medium heat and toast the chiles for 1-2 minutes per side until fragrant, being careful not to burn them.

Transfer the toasted chiles to a bowl, cover with hot water, and let them rehydrate for 20 minutes until softened.