Gorditas de Harina con Chicharrón en Salsa Verde

First, prepare the salsa verde. Place the Tomatillos and Serrano peppers in a pot, cover with water, and bring to a boil. Cook until the Tomatillos change color from bright green to a duller olive green, about 10-12 minutes. Drain the water.

Transfer the cooked Tomatillos and Serrano peppers to a blender. Add the Garlic, half of the White onion (50 grams), and the fresh Cilantro. Add the Chicken broth and the 5 grams of Salt. Blend until smooth. Set aside.

Heat the Vegetable oil in a large skillet or pot over medium heat. Dice the remaining half of the White onion (50 grams) and sauté in the hot oil until translucent, about 3-5 minutes.