Chigüilines Fritos con Salsa de Chile de Árbol

Rinse the cleaned chigüilines thoroughly under cold running water and pat them completely dry with paper towels.

In a bowl, toss the chigüilines with the juice from 50 grams of Lime and 5 grams of Fine sea salt, ensuring they are evenly coated. Let them marinate for 10 minutes.

While the chigüilines marinate, prepare the salsa. Heat a comal or heavy-bottomed pan over medium heat. Add the Dried chile de árbol, Garlic cloves, White onion, and Tomatillos. Toast them, turning frequently, until lightly charred and softened. The Tomatillos should be soft and slightly burst, the Garlic cloves fragrant, and the Dried chile de árbol aromatic but not burnt.