Fish soup with epazote

Place the Guajillo chiles and Arbol chiles in a small saucepan, cover with water, and bring to a boil. Remove from heat and let them rehydrate for 15 minutes until softened. Drain the chiles, reserving a small amount of the soaking liquid.

In a separate saucepan, heat 5 grams of Vegetable oil over medium heat. Add the White onion and Garlic cloves and sauté until softened, about 5 minutes. Add the Roma tomatoes and cook for another 5-7 minutes until they begin to break down.

Transfer the rehydrated Guajillo chiles, Arbol chiles, cooked White onion, Garlic cloves, and Roma tomatoes to a blender. Add 100 grams of Fish broth and blend until very smooth. If needed, add a small amount of the reserved chile soaking liquid to achieve a smooth consistency.