Sopa de Milpa

Begin by preparing the dried chiles. Remove the stems and seeds from the Dried Guajillo Chiles and Dried Ancho Chiles. Heat a dry comal or skillet over medium heat and toast the chiles for 1-2 minutes per side until fragrant, being careful not to burn them.

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

While the chiles rehydrate, roughly chop 100g of the White Onion and 20g of the Garlic Cloves. Roughly chop the Roma Tomatoes.