Higaditos

Carefully clean the Chicken livers, removing any membranes or green spots, then cut them into bite-sized pieces. Season the Chicken livers with a pinch of Salt.

Remove the stems and seeds from the Dried Guajillo chiles. Heat a dry comal or skillet over medium heat and lightly toast the Dried Guajillo chiles for 30 seconds per side until fragrant, being careful not to burn them. Place the toasted Dried Guajillo chiles in a bowl and cover with hot water; let them rehydrate for 15-20 minutes until softened.

While the chiles rehydrate, roughly chop the Roma tomatoes, White onion, and Garlic cloves.