Chicharrón en salsa morita

Begin by preparing the Morita chiles. Remove the stems and seeds from the Morita chiles. Place the deseeded Morita chiles in a small pot, cover them with water, and bring to a boil. Reduce heat and simmer for 10 minutes until the Morita chiles are softened. Drain and set aside.

While the Morita chiles are softening, prepare the tomatillos, white onion, and garlic cloves. Place the husked Tomatillos, the 100g of White onion (cut into quarters), and the Garlic cloves on a comal or heavy skillet over medium-high heat. Roast them, turning occasionally, until they are softened and slightly charred in spots, about 10-15 minutes.

Transfer the softened Morita chiles, roasted Tomatillos, roasted White onion, and roasted Garlic cloves to a blender. Add the Chicken broth and 2g of Salt. Blend until a smooth sauce is formed. If the sauce is too thick, add a small amount of water until it reaches a pourable consistency.