Sopa de Frijol con Queso Fresco

Begin by rehydrating the Ancho chile and Guajillo chile. Remove stems and seeds from the Ancho chile and Guajillo chile, then place them in a small pot with water and bring to a simmer for 10 minutes until softened. Drain and set aside.

Meanwhile, roughly chop the Jitomate, Cebolla blanca, and Ajo.

Heat the Aceite vegetal in a medium pot over medium heat. Add the chopped Cebolla blanca and Ajo and sauté until fragrant and softened, about 5 minutes. Add the chopped Jitomate and cook for another 5 minutes until softened.