Roast the tomatillos on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. In the same skillet, roast the garlic, turning regularly, until soft and blotchy-dark in places, about 15 minutes. Cover with hot tap water and let rehydrate for 30 minutes. In an ungreased skillet set over medium heat, toast the chiles, stirring them around for a minute or so until they are very aromatic (some will have slightly darkened spots on them).
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