Caldo de Mariscos

Remove stems and seeds from the Guajillo chiles and Ancho chiles. Place them in a heatproof bowl and cover with hot water. Let them rehydrate for 20 minutes until softened.

While chiles rehydrate, roughly chop the Roma tomatoes, White onion, and Garlic cloves.

Drain the rehydrated Guajillo chiles and Ancho chiles, reserving a small amount of the soaking liquid. Transfer the chiles, Roma tomatoes, White onion, and Garlic cloves to a blender. Add 100g of the reserved chile soaking liquid and blend until very smooth. Strain the mixture through a fine-mesh sieve into a bowl, pressing on the solids to extract all liquid, and discard the solids.