Sopa de Pescado Estilo Michoacán

Carefully remove stems and seeds from the Chile Guajillo, Chile Ancho, and Chile de Árbol. Heat a dry comal or skillet over medium heat and toast the chiles for 1-2 minutes per side until fragrant, being careful not to burn them. Transfer the toasted chiles to a bowl and cover with hot water; let them rehydrate for 20 minutes.

While chiles rehydrate, roughly chop 50 grams of the White onion, 10 grams of the Garlic cloves, and the Roma tomatoes. Drain the rehydrated chiles and place them in a blender with the chopped White onion, Garlic cloves, and Roma tomatoes. Add 100 grams of the Fish broth and blend until very smooth.

Pass the chile mixture through a fine-mesh sieve into a clean bowl, pressing down on the solids to extract all the liquid. Discard the remaining pulp. This is your chile base.