Molotes Oaxaqueños

Begin by preparing the salsa roja: Remove the husks from the Tomatillos and rinse them thoroughly. Place the Tomatillos on a comal or dry skillet over medium heat and roast them, turning occasionally, until softened and slightly charred on all sides, about 10-15 minutes.

While Tomatillos roast, remove stems and seeds from the Chile guajillo and Chile de arbol. Place the chiles in a small pot with enough water to cover them, bring to a boil, then reduce heat and simmer for 5 minutes until softened. Drain the chiles, reserving a small amount of the soaking water.

Once the Tomatillos are roasted, transfer them to a blender along with the rehydrated Chile guajillo, Chile de arbol, Garlic clove, and 50 grams of White onion. Add 200 grams of Water and 3 grams of Salt. Blend until very smooth. Strain the salsa through a fine-mesh sieve into a saucepan to remove any skins or seeds.