I used 8 small tomatillos, a small can of fire roasted tomatoes mostly drained, half a white onion, 3 serranos, 2 cloves of garlic, 6 arbols, 2 guajillos, 1 morita, half a lime, a handful of cilantro, a chicken bouillon cube, oil, and salt
Dried chilies seeded and toasted in a pan, then soaked in steaming water. Tomatillos halved and seared in the pan with a little oil while covered to cook them through. Onion quartered, serranos halved and seeded, and garlic peeled, all seared next after wiping out the pan and adding a little more oil. Then everything blended together.
by Eelero