Chicharrón en Gorditas

Remove stems and seeds from the chile guajillo, chile ancho, and chile de arbol. Lightly toast the chiles on a dry comal or skillet over medium heat for 30 seconds per side until fragrant, being careful not to burn them. Transfer the toasted chiles to a bowl and cover with hot water to rehydrate for 15-20 minutes.

While the chiles rehydrate, place the tomatillo, 50 grams of white onion, and the garlic clove on the comal. Roast them over medium heat, turning occasionally, until softened and slightly charred, about 10-15 minutes.

Drain the rehydrated chiles. In a blender, combine the roasted tomatillo, white onion, garlic clove, rehydrated chiles, cilantro, and 200 grams of warm water. Blend until completely smooth. If needed, add a small amount more water to achieve a pourable consistency.