Prep/toast the dried pepper: Remove the stem and seeds from the guajillo peppers. Toast both the guajillos and chipotle “meco” peppers on a comal over medium-low heat. Turn continuously, don’t let them burn. Remove from the heat as soon as they release their fragrance. Rinse and drain. Set them aside until needed. 

Place a pan over medium-low heat, and heat the oil. Once hot, sauté the onions, bell pepper and garlic until slightly softened. Stir as needed. Then increase the heat to medium and add the tomatoes. Cook them for a few minutes, so they can soften and release all their juices. Then, stir in the spices. Cook for one minute as you stir continuously. Now, carefully pour in the water and stir to combine. Increase the heat to medium-high. When boiling, turn off the heat and submerge the prepped/toasted peppers in the boiling mixture. Allow the peppers to rehydrate, about 5-10 minutes. Meanwhile, prep the veggies. 

Prep the veggies: Cut all veggies; as even in size as possible, so they can cook evenly. Mexican squash: remove the ends, and dice into bite size pieces.  Chayote: Dice into bite size pieces (peel the skin before dicing if you want to) Corn on the cob: cut into 4 sections Green beans: remove the stem and keep the curled tip. Cut into 3 sections.  ***  Set all the veggies aside until needed ***

Sauce: Remove the chipotle pepper from the tomato mix. Open it up, use kitchen gloves if needed and remove the seeds. Blend the tomato mixture with the hydrated guajillos and chipotle pepper until completely smooth. Strain if needed. Set aside for now. 

Prep the fish: cut the fish into medium size pieces. For a medium size catfish, cut in half. Don’t cut them too small. You can use skin-on catfish as well, your choice. 

Make the soup: In a large pot, heat the oil over medium-high heat. Sauté the veggies; except for the corn for 2-3 minutes, stir continuously. Once they have started to cook and slightly browned, pour in the 8 cups of water and the blended sauce. Pour 1 cup of water into the blender, swirl to get the last bit of sauce and pour into the pot. Stir, and add the corn plus the herbs. Let it reach a boil, then lower to medium-low heat. Once it reaches a gentle simmer, cover and let it cook for 6-8 minutes or until the veggies are 3/4 of the way cooked. Stir in the salt, under-salt it because it will continue to cook. Add the fish, submerge them into the broth. Increase the heat to medium-high for a boil, then lower to medium-low to reach a gentle simmer. Cover and let everything cook for another 10 minutes or until the fish and veggies are fully cooked. Adjust salt to taste, gently stir it in and the soup is ready, turn off the heat. 

Serve: Serve in a large bowl. Top it with chopped onion, cilantro, pepper (optional for an added kick of heat), and a squeeze of lime juice. Pair with corn tortillas and ENJOY!