Panela cheese in roasted tomatillo salsa verde

Husk and halve the tomatillos and roast them in a dry skillet with the garlic cloves about three minutes a side, until blackened and blistered in places.

Add the chopped raw serrano. Transfer everything, juices included, to a food processor with about half a cup of water and blend until very smooth.

Simmer the salsa in a pan over medium heat for about 10 minutes.

Add the cubed panela and warm it through, about three minutes; it does not melt.

Heat a molcajete in the oven at about 500 degrees for about 45 minutes.

Thinly slice the cilantro, stems and all. Rinse the finely chopped onions under cold water and toss with some cilantro.

Spoon the cheese and salsa into the hot molcajete, top with the onions and cilantro, and serve with chips and chicharron.