Caldo de Chepil con Chochoyotes

Prepare the guajillo chiles: Remove stems and seeds from the guajillo chiles. Toast them lightly on a comal or dry pan for 30 seconds per side until fragrant but not burnt. Soak the guajillo chiles in hot water for 15 minutes until softened.

Prepare the broth base: In a large pot, combine the Water, roughly chopped White onion, Garlic cloves, and the softened guajillo chiles. Bring to a boil, then reduce heat and simmer for 15 minutes.

Blend the broth base: Remove the guajillo chiles, White onion, and Garlic cloves from the pot, reserving the cooking liquid. Add them to a blender along with the Roma tomato. Blend until very smooth.