Remove paper-thin husk from tomatillos, rinse and pat dry. Heat a large heavy saucepan and pour in enough tomatillos and chiles to just cover the bottom. As soon as the bearing points of the fruit turn brown, turn to the other side or shake the cooking pot, then rest again briefly, and so on, until each tomatillo has developed a few brown spots.
Put them on a baking tray and roast them in the oven (150°C, broiler or top heat) until they are soft. Then grind them together with the other ingredients.
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