Gusanos de Maguey Fritos con Salsa Cruda

To prepare the salsa, roast the Tomatillo, Chile serrano, Cebolla blanca, and Ajo on a comal or in a dry pan over medium heat until softened and slightly charred on all sides.

Transfer the roasted Tomatillo, Chile serrano, Cebolla blanca, and Ajo to a molcajete or blender. Add the Cilantro and a pinch of salt. Grind or blend until a rustic salsa is formed. Stir in the Jugo de lima.

Heat the Manteca de cerdo in a heavy-bottomed skillet or comal over medium heat until shimmering.