Sopa Seca de Fideo

Remove stems and seeds from guajillo chiles, and ancho chile. Place guajillo chiles and ancho chile in a small pot with water, bring to a boil, then remove from heat and let rehydrate for 15 minutes.

While chiles rehydrate, roughly chop roma tomatoes, white onion, and garlic cloves.

Drain the rehydrated guajillo chiles and ancho chile. In a blender, combine the rehydrated guajillo chiles, ancho chile, chopped roma tomatoes, chopped white onion, chopped garlic cloves, and 200g of chicken broth. Blend until very smooth.