Machaca Soup

Place the Machaca in a bowl and cover with hot water. Let it rehydrate for 20 minutes, then drain thoroughly, squeezing out excess water. Set aside.

Heat a dry comal or skillet over medium heat. Toast the Guajillo chiles and Ancho chiles for 1-2 minutes per side until fragrant, being careful not to burn them. Transfer the toasted chiles to a bowl, cover with hot water, and let them rehydrate for 15-20 minutes until softened.

Drain the rehydrated Guajillo chiles and Ancho chiles, reserving a small amount of the soaking liquid. Blend the chiles with half of the White onion, 2 of the Garlic cloves, and 100 grams of the Roma tomatoes, adding a splash of the reserved chile water if needed, until a smooth sauce is formed. Strain the chile sauce through a fine-mesh sieve into a bowl, pressing on the solids to extract all liquid. Discard the solids.