Chicatanas mole

Carefully clean the Chicatanas by removing any wings or legs, then lightly toast them in a dry comal or skillet over medium heat for 3-5 minutes until fragrant and slightly crispy. Set aside.

Heat a comal or skillet over medium heat. Lightly toast the Ancho chile, Guajillo chile, and Pasilla chile for 30 seconds per side until fragrant. Be careful not to burn them. Transfer the toasted chiles to a bowl, cover with hot water, and let them rehydrate for 20-30 minutes until softened. Drain and reserve the soaking liquid.

On the same comal, roast the Tomatillos, White onion, and Garlic cloves until softened and slightly charred. This will take about 10-15 minutes for the tomatillos and onion, and less for the garlic.