Pork in guajillo chile sauce at Fonda el Refugio

Open the guajillo chiles, remove the seeds, and toast them with a little oil, half frying and half toasting.

Soak the chiles until soft again and blend with garlic and onions; strain to remove the tough skins.

Fry the tomatillos in the same griddle until soft, a little blistered and darkened; blend and mix into the chile base.

Brown pork that has been boiled ahead in a little of its own fat.

Pour the chile sauce over the pork, simmer a couple of hours, and season with salt.