Sopa de Flor de Maguey

Carefully clean the maguey flowers by removing any tough parts and the pistils. Blanch the maguey flowers in boiling water for 5 minutes, then drain and rinse with cold water. Squeeze out excess water and set aside.

Heat a comal or dry skillet over medium heat. Roast the Roma tomatoes, half of the white onion (50g), and the garlic cloves until softened and slightly charred. Remove from heat.

In the same dry skillet, lightly toast the guajillo chile for about 30 seconds per side until fragrant, being careful not to burn it. Place the toasted guajillo chile in a small bowl and cover with hot water. Let it rehydrate for 15 minutes.