Put the meat, the water, the onion, the garlic and the seasoning in a pot with salt. Put it on the stove until the meat is soft and separates from the bone easily.

While you are waiting for this, soak the Guajillo chilies and the wide chilies for about 20 minutes.

You can now prepare the sauce. To do this, cut the onion in little pieces and peel the garlic. Once you’ve done this, and you are sure that the chilies are soft, put them in a blender with the garlic, the onion, and the oregano.

You can also add a little bit of the water that you used to soak the chilies to get a more homogenous sauce. Blend it.

Pour the oil in a pan and when it’s hot add the sauce that you just blended. Put it on low heat for 20 minutes so that it thickens. Don’t forget to season with salt and stir frequently so that it doesn’t stick.

When its ready, add the sauce to the soup. When it begins to boil, add the corn and check the salt level.

Finally, season with pepper and let the ingredients mix for 10 more minutes on the stove.

Remove it and serve it hot on a deep plate. You can accompany it with toasted cheese.