A rich recipe of roasted green sauce to accompany any type of taquitos, whether they are golden or arrachera.
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Ingredients5 portions
Preparation
In a comal roast the garlic, the onion and the chile until they have black spots. Remove from the comal.
Roast the tomatoes in the comal until they are burned and feel soft.
Place the tomatoes in a plastic bag and let sweat for 15 minutes.
In a molcajete sauté onion, garlic, chili and salt. Add the tomatoes and finish sacking.
Add cilantro and season with salt.
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