Desvenar y limpiar the 10g of Ancho chile and 15g of Guajillo chile by removing all seeds and fibrous veins.
Tatemar the 250g of Roma tomatoes, 100g of onion, 20g of garlic, and the cleaned chiles on a hot skillet until charred.
Blend the charred vegetables and chiles with 5g of salt and 5g of epazote until a smooth salsa forms.
Sesli anlatım, porsiyon ayarı ve daha fazlası
