Mixiotes de conejo

Clean the conejo entero cortado en piezas thoroughly and pat dry. Season generously with sal de mar.

Heat a comal or dry pan over medium heat. Lightly toast the chile ancho seco, chile guajillo seco, and chile pasilla seco for about 30 seconds per side until fragrant, being careful not to burn them.

Place the toasted chiles in a bowl and cover with hot water. Let them rehydrate for 20-30 minutes until softened. Drain the chiles, reserving a small amount of the soaking water.