Chinicuiles Asados con Salsa de Chile de Arbol

Begin by preparing the salsa. Place the Tomatillo, Chile de arbol, Ajo, and Cebolla blanca on a comal or heavy skillet over medium-high heat. Roast them, turning occasionally, until the Tomatillo are softened and slightly charred, and the Chiles de arbol are fragrant and darkened but not burnt. This will take approximately 10-12 minutes.

Transfer the roasted Tomatillo, Chile de arbol, Ajo, and Cebolla blanca to a molcajete or blender. Add the Cilantro and 2 grams of Sal. Grind or blend until a rustic salsa is formed. Set aside.

Rinse the Chinicuiles thoroughly under cold water to remove any debris. Pat them dry with a clean cloth or paper towels.