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In an appropriately sized pot, add the tomatillos, onion, garlic, and water. Bring to a gentle simmer and cook, stirring occasionally, until the tomatillos collapse. Let cool to room temperature.
Heat a comal (or dry skillet) over medium heat. Toast the morita chiles on both sides until fragrant and slightly darkened. Transfer to a metal bowl and pour 200g boiling water over them. Let sit at room temperature until fully tender.
Transfer the rehydrated moritas to a blender with a pinch of salt. Add just enough water to get them moving in the blender. Blend on high until completely smooth. Add the tomatillos, garlic, and onion to the blender. Blend on low to medium until you reach your desired consistency. Taste and adjust with chicken bouillon, salt, sugar, or water as needed.