It is a sauce that can be used directly or diluted for stews of red or white meat and fish or seafood. It has a light toasted and spicy flavor, ideal for sopes or chalupas.
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Ingredients5 portions
Preparation
On a griddle or comal, the morita chiles are toasted.
The tomatoes are roasted until the skin is burned, lightly roast the onion and garlic, when the 4 ingredients are roasted, the chiles are deveined and all the ingredients are ground in the blender, the ingredients must not be completely ground, salsa is ready to be used directly or stir-fried adding a little water or broth to use the meat of your precooked taste.
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