Huevos con chicatanas

Clean the chicatanas by removing any remaining wings and legs. Toast the chicatanas in a dry comal or skillet over medium heat for 3-5 minutes until fragrant and slightly crispy. Set aside.

Roast the tomatillos, chile serrano, 30 grams of white onion, and 5 grams of garlic clove on a comal until softened and slightly charred.

Transfer the roasted tomatillos, chile serrano, 30 grams of white onion, and 5 grams of garlic clove to a molcajete or blender. Add 10 grams of fresh cilantro and 2 grams of salt. Grind or blend until a rustic salsa is formed.