Crab chilpachole

Thoroughly clean the Blue crabs, removing gills and intestines, then quarter them. Set aside.

Heat a comal or dry skillet over medium heat. Toast the Guajillo chiles, Ancho chiles, and Arbol chiles for 1-2 minutes until fragrant, being careful not to burn them. Transfer the toasted chiles to a bowl and cover with hot water for 15 minutes to rehydrate.

On the same comal, roast the Roma tomatoes, White onion, and Garlic cloves until softened and slightly charred, about 10-15 minutes. Turn them occasionally to ensure even roasting.