Chigüilín fish soup

Clean the Chigüilín fish thoroughly, removing any scales or entrails, then rinse and pat dry. Set aside.

Toast the Dried Guajillo chiles and Dried Ancho chiles lightly on a dry comal or skillet until fragrant, being careful not to burn them. Rehydrate the chiles in hot Water for 15 minutes until softened.

On the same comal, roast the Tomatillos, White onion, Garlic cloves, and Roma tomatoes until softened and slightly charred.