Caldo de Oso

Place the Guajillo chiles and Ancho chiles in a heatproof 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.

In a blender, combine the rehydrated Guajillo chiles, Ancho chiles, roughly chopped White onion, Roma tomatoes, and Garlic cloves. Add a splash of the reserved chile soaking liquid or fish stock if needed, and blend until a smooth paste is formed.

Heat the Vegetable oil in a large pot or Dutch oven over medium heat. Pour in the blended chile mixture, being careful as it may splatter. Cook, stirring frequently, for 10-12 minutes until the mixture darkens and thickens, indicating the flavors have deepened.