Pescado a la Diabla

Carefully remove stems and seeds from the Guajillo chiles, Ancho chiles, and Arbol chiles. Heat a dry comal or skillet over medium heat and toast the chiles for 1-2 minutes, turning frequently, until fragrant. Be careful not to burn them.

Place the toasted Guajillo chiles, Ancho chiles, and Arbol chiles in a heatproof bowl and cover with hot water. Let them rehydrate for 20-30 minutes until softened.

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