Dried fish soup

Begin rehydrating the Dried cod 24-48 hours in advance by soaking it in cold water, changing the water every 6-8 hours. Once rehydrated and desalted, drain the Dried cod, flake it into bite-sized pieces, and 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 20 minutes.

While chiles rehydrate, in a pot, boil the Roma tomatoes, White onion, and Garlic cloves in water until softened, about 10-15 minutes.