by Stella Mancillas (my great aunt)
6 chiles gueros
1 8-ounce (small) can whole tomatoes
3 diced green onions
3 cloves garlic diced
½ teaspoon of oregano
1 teaspoon salt (or to taste)
- Roast chiles until blistered and soft. Transfer to plastic bag and allow to sweat for 15 minutes, then peel.
- Wet molcajete with a splash of water. Mash garlic.
- Mash chilies two at a time, then introduce tomatoes and mash.
- Mix in by hand green onion, cilantro, and salt. Serve out of molcajete or transfer to bowl.
Note: It is easier to peel chiles by lightly scraping off skin with a knife after removing them from a plastic bag.