Entomatadas

Ingredients

• 5-6 plum tomatoes
• 1/2 onion
• 1/4 jalapeno (plus more to taste)
• 1 garlic clove
• 1/2 cup stock (optional)
• 1/2 teaspoon salt (plus more to taste)
• olive oil
• 6-8 corn tortillas
• 1 cup Queso Fresco cheese (or your cheese of choice)
• Mexican Crema
• cilantro for garnish (optional)
• Cotija cheese for topping (optional)

Instructions

1. 1

   Start by rinsing and de-stemming the tomatoes. Roast them in a 400F oven for 20-25 minutes.

2. 2

   Roughly chop the 1/2 onion and saute in some oil over medium heat. Add a peeled, whole garlic clove to the pan. Saute until the onion starts to brown and then add the mixture to a blender.

3. 3

   Add the roasted tomatoes to the blender along with the onion mixture, 1/4 jalapeno, and 1/2 teaspoon of salt. Combine well. If you want more heat add another sliver of jalapeno.

4. 4

   Add a dollop of oil to a saucepan over medium heat. Add the tomato mixture from the blender and simmer for a few minutes. You can optionally add 1/2 cup of stock at this point -- this will keep the sauce liquidy. Take a final taste for seasoning, adding more salt if necessary.

5. 5

   Heat up the corn tortillas in the oven. You can alternatively give them a flash fry in some oil.

6. 6

   Use tongs to give the tortillas a swim in the sauce. Add the coated tortillas to a plate and fill with cheese. Other good options for fillings: refried beans, raw onion, shredded chicken, or your protein of choice.

7. 7

   Fold the tortillas (or roll them up) and coat them with plenty of the tomato sauce. You can optionally give them a few minutes in the oven to warm up.

8. 8

   Top them with a sprinkling of Cotija cheese, Mexican Crema, and finely chopped cilantro. Serve immediately.