Shrimp Tamales

Place the Dried corn husks in a large bowl, cover with hot water, and let them soak for at least 30 minutes, or until pliable. Weigh them down to keep submerged.

For the chile sauce, remove stems and seeds from the Dried guajillo chiles and Dried ancho chiles. Place them in a pot, cover with water, and simmer for 10-15 minutes until softened. Drain and set aside.

On a comal or dry skillet, roast the Tomatillos, Serrano peppers, 10g of Garlic cloves, and 50g of White onion until softened and slightly charred. Transfer to a blender.