Fish soup with cilantro

Toast the Dried Guajillo chiles and Dried Ancho chiles lightly on a dry comal or skillet for 30 seconds per side until fragrant; be careful not to burn them. Remove stems and seeds. Place toasted chiles in a bowl and cover with hot water to rehydrate for 20 minutes.

While chiles rehydrate, roughly chop the Roma tomatoes, 100 grams of White onion, and 15 grams of Garlic cloves.

Drain the rehydrated Dried Guajillo chiles and Dried Ancho chiles. In a blender, combine the rehydrated chiles, chopped Roma tomatoes, chopped White onion, and chopped Garlic cloves with 200 grams of Fish broth. Blend until very smooth.