3 lbs tomatillos
1 1/2 lbs tomatoes
5 thick slices of a large yellow onion (brushed with a little olive oil, but not too much)
2 cloves garlic
1 7.5 oz can chipotles in adobo sauce, such as San Marcos brand
1/2 t cumin
1 t Mexican oregano
1 1/2 t sea salt
1/2 c fresh cilantro
Cover a roasting pan with foil and place it over two burners on top of the stove. Fill it up with tomatoes and tomatillos. Over medium-high heat, roast them, charring and turning slowly. After 10 to 15 minutes the tomatillos should go from bright green to a sage green, get a little translucent, and soft. Their juices will be running. Remove them and place the onions on the pan. The tomatoes will take another 15 to 20 minutes, and in that time continue to turn them. They will be well charred with splitting skins when they are done. The onions will be roasting on top of that tomatillo juice which will carmelize as the onions cook. They will blacken and become translucent, cooked down till they are soft and sweet.
Now throw in the blender the tomatillos, tomatoes, cumin, oregano, and sea salt. Add 2 peppers from the can of chipotles, plus about 2 T liquid from the can (use more if you like things spicier, less if you prefer mild). Blend it--not too much--10 to 15 seconds on low speed. Add the onions, and blend another 20-30 seconds on low speed. If you blend it too much, the texture becomes creamy, which is not the goal here. Stop short of creamy and try to keep things at the very-fine-dice level. Let this cool. When it is cooled, add 1/2 c cilantro, lightly chopped before you put it in the blender. Blend 15 seconds on low.
Try not to eat it all at once.