Roast and blacken Roma tomatoes, onion, and serrano chiles.

Then add garlic cloves at the end as you don't want them to blacken.

Then take one tomato and a chile and begin to crush them inside your molcajete with the tejolete. Do this in batches until all of the veggies have been grinded to the texture of your choice.

Add sea salt to taste and cilantro.

Serve immediately with a dipper of your choice. Say Grace and enjoy!