Huevos en salsa morita

Carefully toast the Morita chiles in a dry comal or skillet over medium heat for 2-3 minutes, turning frequently until fragrant. Be careful not to burn them, as this will make them bitter. Remove from heat and set aside.

Husk the Tomatillos and rinse them thoroughly. Place the Tomatillos, White onion (cut into quarters), and Garlic cloves on the comal or skillet. Roast over medium heat, turning occasionally, until softened and lightly charred in spots, about 10-15 minutes.

Once roasted, transfer the Tomatillos, White onion, and Garlic cloves to a blender. Add the toasted Morita chiles, fresh Cilantro, Water, and Salt. Blend until a smooth sauce is formed. If the sauce is too thick, add a small amount of additional water until desired consistency is reached.