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Char Everything: Heat a comal or cast iron pan over medium-high. Place tomatillos in the center, onions nearby, and chiles + garlic on the edges. Roast until blackened and tender. Use your instincts: Tomatillos: 20–25 min, Onion: 20 min, Chiles & Garlic: 12–15 min. Let everything cool slightly before proceeding.
Mash It in the Molcajete: Rinse your molcajete under cool water. Add garlic + a pinch of salt and a splash of water. Mash into a paste. Add serrano chiles and mash until smooth. Add roasted tomatillos and mash until your desired consistency is reached. Season with salt and toasted chiltepín powder to taste.