1 hr 20 mins
– Remove the husk from the tomatillos and rinse. Place in a medium-size saucepan, and cover with water. Slightly roast guajillos and arbol peppers in a skillet over medium heat. Roast them separately, since arbol peppers roast faster and tend to burn quickly.
– The roasting time is done in a matter of seconds. Place the roasted peppers in the saucepan with the tomatillos and the garlic. Cook over a medium-high heat for about 15 minutes until tomatillos are cooked and peppers are soft.
– Place tomatillos, peppers, and garlic in your blender with ½ cup of the cooking water. Process until you have a smooth sauce. Pour in a bowl, and stir in one teaspoon of instant coffee. Season with salt and pepper and set aside.