Fideo soup

Begin by preparing the chiles. Lightly toast the Guajillo chiles and Arbol chiles in a dry comal or skillet over medium heat for 30 seconds per side until fragrant, being careful not to burn them. Remove from heat.

Remove the stems and seeds from the toasted Guajillo chiles and Arbol chiles. Place the deseeded chiles in a bowl and cover with hot water, allowing them to rehydrate for 15-20 minutes until softened.

While the chiles rehydrate, roughly chop the Roma tomatoes, White onion, and peel the Garlic cloves.