Tomatoes Garlic Olive oil Onion Serrano pepper Epazote leaf Queso panela Salt
Add the tomatoes and garlic to a blender and blend until smooth. If you need water, add a splash.
In a large skillet, heat the olive oil. Add the onion and the serrano pepper. Add the tomato mixture along with the epazote (if using) and a pinch of salt. Stir to combine.
Add the queso panela, coating everything with the sauce. Let simmer uncovered for 3-4 minutes.
Serve with tortillas, tortilla chips, or saltine crackers. You can also serve this dish as a light yet satisfying meal next to some refried beans and a small salad.