Sopa de Pescado con Garbanzos

Carefully toast the guajillo chiles, ancho chiles, and chile de árbol in a dry comal or skillet over medium heat for 30 seconds per side until fragrant. Be careful not to burn them. Remove stems and seeds from the toasted chiles.

Place the toasted and deseeded guajillo chiles, ancho chiles, and chile de árbol in a bowl and cover with hot water. Let them rehydrate for 20-30 minutes until softened.

While chiles rehydrate, boil the roma tomatoes, 50 grams of white onion, and 15 grams of garlic cloves in a small pot of water until softened, about 10-15 minutes.