Caldo de Albóndigas

Remove stems and seeds from guajillo chiles and ancho chiles. Place the guajillo chiles and ancho chiles in a bowl, cover with hot water, and let them rehydrate for 20 minutes until softened.

While chiles rehydrate, prepare the meatballs. Finely chop the 5 grams of garlic clove and 30 grams of white onion. Finely chop the fresh mint leaves.

In a large bowl, combine the ground beef, uncooked white rice, egg, chopped 5 grams of garlic clove, chopped 30 grams of white onion, fresh mint leaves, 3 grams of salt, and black pepper. Mix well until just combined, being careful not to overmix.