Salsa de Chile Pasilla Oaxaqueño con Gusanito de Maguey
2 small Oaxacan pasilla chiles
3 dried maguey worms
1/2 cup water
1/2 teaspoon salt
Roast the chiles lightly on all sides. Put them in hot water to soak until they become soft and slippery, about 10 min.
Lightly roast the worms on both sides until they begin to emit an aroma, about 1 min.
Roast the tomatillos in a saucepan, on both sides for 7 min.
Grind the garlic cloves and worms in a molcajete. Blend in the pasilla chiles and tomatillos, adding water to facilitate grinding. Add salt to taste.