Tacos de Chicharrón en Salsa Verde

Place the Tomatillos, Serrano chiles, 50 grams of White onion, and Garlic cloves on a comal or heavy skillet over medium-high heat. Roast them, turning occasionally, until softened and slightly charred, about 10-15 minutes.

Transfer the roasted Tomatillos, Serrano chiles, White onion, and Garlic cloves to a blender. Add 15 grams of Cilantro and the Epazote. Add 5 grams of Salt and blend until a smooth salsa is formed. Add a small amount of water if needed to aid blending, but keep it thick.

Heat the Vegetable oil in a large pot or deep skillet over medium heat. Carefully pour the blended salsa into the hot oil. Cook the salsa, stirring frequently, for 10-15 minutes until it darkens slightly and thickens, reducing its raw flavor.