Sopa de Huazontles con Queso

Clean the Huazontles by removing any tough stems and discolored leaves. Rinse thoroughly under cold water.

Bring a large pot of salted water to a boil. Add the cleaned Huazontles and cook for 8-10 minutes, or until tender. Drain well and gently squeeze out excess water. Set aside.

Remove stems and seeds from the Guajillo chiles and Ancho chiles. Place them in a small pot with enough water to cover. Bring to a boil, then reduce heat and simmer for 10 minutes until softened. Remove from heat and let them steep for another 5 minutes.