Gorditas de Chicharrón

Rinse the Tomatillos and Chile serrano. Peel the White onion and Garlic.

Place the Tomatillos, Chile serrano, White onion, and Garlic on a hot comal or griddle. Roast them, turning occasionally, until they are softened and slightly charred, about 10-15 minutes.

Transfer the roasted Tomatillos, Chile serrano, White onion, and Garlic to a blender. Add the Cilantro, Water, and 5 grams of Salt. Blend until a smooth salsa is formed.