Dry-roast 700g of tomatillos, 150g of onion, 20g of garlic, and 15g of serrano chile on a hot skillet until charred.
Blend the charred vegetables with 20g of cilantro and 5g of salt until the mixture is completely smooth.
Heat 15g of vegetable oil in a large pot until shimmering and carefully pour in the blended salsa to fry.
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