Sopa de Langosta con Chile Guajillo y Epazote

Remove stems and seeds from the dried guajillo chiles. Place the guajillo chiles in a small pot with water, bring to a boil, then remove from heat and let them rehydrate for 15 minutes.

While chiles rehydrate, preheat a comal or heavy skillet over medium-high heat. Roast the tomatillos, white onion (cut into quarters), garlic cloves (peeled), and Roma tomatoes until softened and slightly charred, about 10-15 minutes, turning occasionally.

Once rehydrated, drain the guajillo chiles and combine them in a blender with the roasted tomatillos, white onion, garlic cloves, and Roma tomatoes. Add 100 grams of fresh water and blend until very smooth. Strain the mixture through a fine-mesh sieve into a bowl, pressing to extract all liquid, and discard any solids.