Oaxacan Rancher's Eggs

Remove the husks from the Tomatillos and rinse them thoroughly. Place the Tomatillos, Chile guajillo, Chile de arbol, 15 grams of Garlic cloves, and 50 grams of White onion on a comal or baking sheet. Roast over medium heat or under a broiler until the Tomatillos are softened and slightly charred, and the chiles are fragrant (about 10-15 minutes). Turn occasionally to ensure even roasting.

Once roasted, remove the stems and seeds from the Chile guajillo and Chile de arbol. Transfer the roasted Tomatillos, chiles, roasted Garlic cloves, and roasted White onion to a blender. Add the Epazote, 5 grams of Salt, and Water. Blend until a smooth salsa is formed.

Heat 20 grams of Lard in a saucepan over medium heat. Carefully pour the blended salsa into the hot Lard. Bring the Oaxacan salsa to a simmer and cook for 10-15 minutes, stirring occasionally, until it thickens slightly and the flavors meld. Adjust Salt to taste.