Entomatadas

Ingredients

• 6 Roma tomatoes
• ¼ medium white onion
• 1 jalapeño pepper, (stemmed and seeded)
• 1 clove garlic
• 1 teaspoon kosher salt
• ¼ teaspoon ground cumin
• ¼ teaspoon Mexican oregano
• ½ cup broth ((chicken or vegetable))
• 1 teaspoon olive oil
• ½ cup vegetable oil, (plus more as needed)
• 12 corn tortillas
• 10 ounces queso fresco, (for stuffing)
• For topping: Mexican crema or sour cream, crumbled cotija or more queso fresco, chopped cilantro

Steps

1. 1

   Add the tomatoes, onion, jalapeño, garlic, salt, cumin, oregano, and broth to a blender. Blend until completely smooth. This may take a few minutes depending on the power of your blender.

2. 2

   Heat the olive oil in a medium skillet or sauté pan over medium heat. Add the blended tomato mixture and bring to a simmer, then reduce the heat to low and simmer for 6-8 minutes until slightly thickened. Cover and set aside.

3. 3

   Heat the oil in a small skillet over medium-high heat. Working one tortilla at the time, lightly fry each tortilla for about 15-30 seconds per side. Drain off any excess oil by giving it a little shake while holding it with tongs, then transfer it onto a plate or baking sheet lined with paper towels. Repeat with the remaining tortillas.

4. 4

   Assemble the entomatadas by dipping each tortilla in the blended tomato mixture, then placing it on a plate, filling it with queso fresco, and folding it over.

5. 5

   Top with a few more spoonfuls of the blended tomato mixture, then garnish with more queso fresco, Mexican crema, and chopped cilantro.