Huevos con Chicharrón

To prepare the salsa, place the tomatillos, serrano peppers, white onion, and garlic on a comal or heavy skillet over medium-high heat. Roast, turning occasionally, until softened and lightly charred in spots, about 10-15 minutes.

Transfer the roasted tomatillos, serrano peppers, white onion, and garlic to a blender. Add the cilantro and water. Blend until smooth. Season the salsa with a pinch of salt to taste.

Heat half of the vegetable oil in a large skillet over medium heat. Once hot, pour in the prepared salsa and bring it to a gentle simmer. Cook for 5-7 minutes, allowing the flavors to meld and the salsa to thicken slightly.