Moronga en salsa

Place the Tomatillos, Chile serrano, 50 grams of White onion, and 10 grams of Garlic cloves on a comal or heavy skillet over medium heat. Roast them, turning occasionally, until softened and slightly charred, about 10-15 minutes.

Transfer the roasted Tomatillos, Chile serrano, White onion, and Garlic cloves to a blender. Add the Cilantro, Epazote, 2 grams of Salt, and Water. Blend until a smooth salsa is formed.

Heat the Lard in a large skillet or cazuela over medium heat.