Quesadillas de Chicharrón Prensado

Stem and deseed the chile guajillo, chile ancho, and chile de árbol seco. Lightly toast the chiles in a dry comal or skillet over medium heat for 30 seconds per side until fragrant, being careful not to burn them. Transfer the toasted chiles to a bowl and cover with hot water; let them rehydrate for 15-20 minutes until soft.

While the chiles rehydrate, roast the tomatillos, 100g of white onion, and garlic cloves on a comal or baking sheet until softened and lightly charred, about 10-15 minutes. Flip occasionally to ensure even roasting.

Drain the rehydrated chiles and transfer them to a blender. Add the roasted tomatillos, 100g of roasted white onion, roasted garlic cloves, cumin seeds, Mexican oregano, and 500ml of water. Blend until a smooth sauce forms. Season the sauce with 5g of salt.