Colima Style Fish Soup

Clean the Guajillo chiles, Ancho chiles, and Arbol chiles by removing stems and seeds. Briefly toast the chiles in a dry pan over medium heat until fragrant, about 30 seconds per side. Be careful not to burn them. Place the toasted chiles in a bowl and cover with hot water to rehydrate for 20 minutes.

While the chiles rehydrate, prepare the vegetables. Hull the Tomatillos. Peel 100g of White onion and the Garlic cloves. Cut the Roma tomatoes in half. Place the Tomatillos, 100g White onion, Garlic cloves, and Roma tomatoes on a baking sheet and roast under a broiler or in a hot oven until softened and slightly charred, about 10-15 minutes.

Drain the rehydrated chiles, reserving some of the soaking water. In a blender, combine the rehydrated Guajillo chiles, Ancho chiles, Arbol chiles, roasted Tomatillos, roasted White onion, roasted Garlic cloves, and roasted Roma tomatoes with 200g of fresh Water. Blend until very smooth, adding a little more reserved chile water if needed to achieve a pourable consistency. Strain the mixture through a fine-mesh sieve into a bowl, pressing on the solids to extract all liquid; discard the solids.