PREP: remove the stem area (core) from the tomatoes. Slice the white onion but keep the root area, so the layers stay together.

Place a comal over medium-low heat. Once nice and hot toast the chipotles, making sure to turn continuously. Once they release their fragrance, remove from the heat and rinse. Have a sauce pan with boiling water ready and rehydrate the peppers in the water until they become soft. 

Meanwhile: on the same comal and over medium heat roast the tomatillos, tomatoes, onion, and unpeeled garlic until charred and blackened on all sides. Some of the ingredients will be ready sooner than others. Remove when roasted and completely cooked through. By now the peppers should be ready, turn off the heat and leave them in the water until we need them. 

Molcajete: Peel the roasted garlic and place in the molcajete with the raw peeled garlic clove and a pinch of salt. With the pestle, grind everything into a smooth paste. Halfway through, grind in the cumin and continue with the onion (First, cut the root off.) Next, remove the chipotles from the water and mash them in. Finally, mash the tomatillos and tomatoes. When the salsa looks smooth but still chunky, season with salt to taste and mix it in with a spoon. 

ENJOY with tacos, as an appetizer or side to any dish.