Sopa de Jaiba Azul

Thoroughly clean the Blue crab by scrubbing the shells, removing the gills, eyes, and mouthparts. If the crabs are large, cut them in half.

Heat a comal or dry skillet over medium heat. Toast the Guajillo chiles and Ancho chiles for 1-2 minutes per side until fragrant, being careful not to burn them. Remove from heat and rehydrate the toasted chiles in hot water for 20 minutes until softened.

While chiles rehydrate, roughly chop the Roma tomatoes. Reserve 100 grams of White onion for later and roughly chop the remaining 50 grams. Reserve 15 grams of Garlic for later and roughly chop the remaining 15 grams.