Sopa de Caracol

Place Dried Guajillo chiles and Dried Ancho chiles in a small saucepan and cover with hot water. Bring to a simmer over medium heat and cook for 10 minutes until softened. Drain the chiles, reserving a small amount of the soaking liquid.

In a blender, combine the softened Dried Guajillo chiles, Dried Ancho chiles, Roma tomatoes, White onion, and Garlic cloves. Add 100 grams of the reserved chile soaking liquid or Chicken broth. Blend until a smooth sauce is formed. Strain the sauce through a fine-mesh sieve into a bowl to remove any solids, pressing with a spoon.

Heat the Olive oil in a large pot or Dutch oven over medium heat. Pour in the strained chile sauce and cook, stirring frequently, for 10-12 minutes, until the sauce has deepened in color and thickened slightly.