Memelas Oaxaqueñas

Begin by preparing the salsa roja. Remove stems and seeds from chile ancho, chile guajillo, and chile de arbol. Toast the chiles lightly on a dry comal or skillet until fragrant, being careful not to burn them. Place the toasted chiles in a bowl and cover with hot water to rehydrate for 15-20 minutes.

While chiles rehydrate, roast the tomatillo, 30 grams of white onion, and 10 grams of garlic on the comal until softened and slightly charred.

Drain the rehydrated chiles and combine them in a blender with the roasted tomatillo, white onion, and garlic. Add 3 grams of salt and 200 grams of water. Blend until smooth. Strain the salsa through a fine-mesh sieve into a bowl and set aside.