Tacos de Chicharron Prensado

Remove stems and seeds from chile guajillo and chile de arbol. Place chile guajillo and chile de arbol in a small pot with water, bring to a simmer, and cook for 10 minutes until softened. Drain and set aside.

Heat a comal or heavy skillet over medium heat. Roast tomatillos, 100g of white onion, and garlic until softened and slightly charred, about 8-10 minutes.

Combine the rehydrated chile guajillo, chile de arbol, roasted tomatillos, roasted 100g white onion, roasted garlic, 200g water, and 5g salt in a blender. Blend until a smooth salsa is formed.