Veracruz Rice with Seafood

1. Toast the Guajillo chiles and Ancho chiles in a dry skillet over medium heat for 30 seconds per side until fragrant. Transfer the toasted chiles to a bowl, cover with hot water, and let them rehydrate for 20 minutes until softened. Drain the chiles, reserving a small amount of the soaking liquid.

2. While chiles rehydrate, boil the Roma tomatoes in water for about 10 minutes until their skins begin to crack. Remove from heat, peel the skins, and roughly chop the Roma tomatoes.

3. In a blender, combine the rehydrated Guajillo chiles, Ancho chiles, and chopped Roma tomatoes with 100g of the fish broth and a pinch of salt. Blend until very smooth. If needed, add a small amount of the reserved chile soaking liquid to achieve a smooth consistency. Strain the sauce through a fine-mesh sieve into a bowl to remove any solids, pressing down on the solids to extract all liquid. Discard the solids.