Serves 1
Directions
- 1Toast guajillo chiles on a dry comal until fragrant, about 1 minute.
- 2Transfer guajillo chiles to a bowl and cover with boiling water. Let them steep until tender.
- 3In a pan, heat oil slightly.
- 4Add onion and cook until just starting to brown.
- 5Add garlic and chiltepín chiles and cook until everything is golden and tender.
- 6Set aside the onion, garlic, and chiltepín chiles mixture to cool.
- 7Place tomatillos and water in a small pot.
- 8Cover and simmer the tomatillos on low until they are soft but not bursting.
- 9Strain the tomatillos and reserve the cooking liquid.
- 10In a blender, combine the onion mixture, tomatillos, rehydrated guajillos, salt, and sugar.
- 11Blend until smooth, adjusting the texture with reserved cooking liquid as needed.
- 12Taste and adjust seasoning.
Ingredients
- 50 g neutral oil
- 125 g white onion, large dice
- 25 g garlic, whole and peeled
- 6 g chiltepín chiles
- 355 g tomatillos, whole
- 130 g water
- 5 g Diamond Crystal kosher salt
- 1.5 g sugar
- 10 g guajillo chiles seeded and stemmed
- 150 g boiling water
Equipment
comalbowlpansmall potblender
Tips
- Adjust seasoning to taste, including salt, sugar, and heat.
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