Cuatete fish soup

Place the Tomatillos, White onion, and Garlic cloves on a comal or heavy skillet over medium heat. Roast them, turning occasionally, until softened and lightly charred, about 10-15 minutes. Set aside.

Heat a small, dry skillet over medium heat. Toast the Chile guajillo and Chile de árbol for 1-2 minutes, turning frequently, until fragrant. Be careful not to burn them. Remove from heat and place the toasted chiles in a bowl. Cover with hot water and let them rehydrate for 15-20 minutes until softened.

Drain the rehydrated Chile guajillo and Chile de árbol. Combine them in a blender with the roasted Tomatillos, White onion, and Garlic cloves. Add about 100 grams of Water and blend until a smooth sauce is formed. Strain the sauce through a fine-mesh sieve into a bowl, pressing on the solids to extract all liquid, and discard the pulp.