4 tomatoes
6 Mexican green chilies
2 onions
2 tbsp. lard
460 grams fresh cheese

Roast the tomatoes and the chilies, then grind them. Fry the onions with the lard, then add the ground tomatoes and the chilies and one cup of hot water. Add salt when it starts to boil. Add the cheese in slices; leave it until the cheese has thread.