Garlic shrimp stew

Place the Dried Guajillo chiles and Dried 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.

While chiles rehydrate, preheat a comal or heavy skillet over medium-high heat. Place the Tomatillos, Roma tomatoes, and half of the White onion on the comal. Roast, turning occasionally, until softened and slightly charred, about 10-12 minutes. Remove from heat.

Transfer the roasted Tomatillos, Roma tomatoes, White onion, rehydrated Dried Guajillo chiles, and Dried Ancho chiles to a blender. Add 200 grams of Chicken broth and 15 grams of Garlic. Blend until very smooth. If needed, add a small amount of the reserved chile soaking liquid to achieve a smooth consistency.