This burnt sauce is special for tacos de trompo and pozole. You can also eat it with grilled quesadillas or whatever else you like.
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Ingredients15 portions
Preparation
In a large comal put the dried chiles to burn moving constantly until they are completely dark.
In a liter of water, put the tomatoes to boil with salt to taste, until they are soft.
The toasted chiles are liquefied with the freshly cooked tomato, still hot and little of the water where the tomatoes boiled. Put the garlic and vinegar right there, do not put too much water if you want the sauce to come out thick.
Put everything in a sauceboat and chop the fresh coriander and add it to the sauce and go.
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