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1½ cups
Easy
Published 2016
Some of my fondest memories growing up are of my mamí cooking for us. The most amazing aromas would come out of that small kitchen, and they would envelop the house. Whenever I popped my head in, our comal (tortilla griddle) would be filled with vibrant tomatillos, bright red tomatoes, and different-colored chiles. We’d know it without asking when chiles de árbol were on the griddle to make her salsa, as our throats would immediately turn scratchy from the smoking chiles. To k