Huevos Rancheros Nortenos

Place the Carne seca in a medium pot, cover with water, and bring to a boil. Reduce heat and simmer for 30 minutes, or until tender. Drain, let cool slightly, then shred the Carne seca into fine strands.

For the salsa, remove stems and seeds from the Guajillo chile and Chile de arbol. Heat a dry comal or skillet over medium heat and toast the Guajillo chile and Chile de arbol for 1-2 minutes per side until fragrant, being careful not to burn them. Transfer to a bowl and cover with hot water to rehydrate for 15 minutes.

While chiles rehydrate, place the Tomatillo, White onion, and Garlic clove in a small saucepan, cover with water, and bring to a boil. Cook for 10 minutes until Tomatillos are soft and change color.