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Roast Everything Over Fire: Heat a comal or cast-iron skillet over medium-high heat. Place the tomatoes, tomatillos, onion whites, garlic, and chiles directly on the heat. Toast chiles just until fragrant—remove immediately. Place toasted chiles in a bowl, pour boiling water over them. Let them steep for 15 min.
Char the Rest of the Ingredients: Roast tomatoes, tomatillos, onion whites, and garlic until blackened & softened. Grill onion greens directly over an open flame (or char them in a pan). Let everything cool slightly before blending or mashing.
Crush or Blend (Molcajete vs. Blender): For Molcajete, mash roasted garlic + salt + a splash of chile soaking water until smooth. Add chiles, mash into a smooth paste. Add charred onion whites, repeat. Add roasted tomatoes & tomatillos, grind until your desired texture. Fold in charred onion greens. For Blender, blend chiles first with some soaking water to puree them completely. Then pulse in tomatoes, tomatillos, & onions to keep some texture.
Season & Adjust: Salt & Chicken Bouillon to Taste. Adjust spice as needed.