Entomatadas

Ingredients

• 2 tbsp vegetable oil
• ½ medium white onion, thinly sliced
• 2 small garlic cloves, peeled
• 2 chiles de agua, toasted, skinned, and seeded (or 2 jalapeños, toasted)
• 1¾ lb (700 g) tomatoes, quartered and cooked in very little water, cooking liquid reserved
• 2 large sprigs epazote (Dysphania ambrosioides)
• Salt to taste
• ¼ cup (65 ml) vegetable oil
• 12 tortillas, approximately 15 cm (6 in) diameter
• ¾ cup (190 ml) queso fresco, crumbled, or quesillo, shredded
• 1 medium white onion, thinly sliced (garnish)
• 1 small bunch flat-leaved parsley, torn

Method

1. 1
   Warm 2 tbsp oil in a heavy pan over medium heat. Fry the half onion and garlic until golden, around 6–8 minutes.
2. 2
   Transfer to a blender with the toasted chiles and the tomato cooking liquid. Blend until smooth.
3. 3
   Add the cooked tomato quarters and blend again until the sauce is uniformly smooth.
4. 4
   Return the pan to medium-high heat, add the sauce, and fry — stirring frequently — until slightly reduced and deepened in color, about 8–10 minutes. The sauce should coat a spoon lightly.
5. 5
   Add the epazote sprigs. Season with salt. Keep the sauce hot over the lowest possible flame.
6. 6
   In a separate wide pan, heat the ¼ cup (65 ml) oil over medium heat. Fry each tortilla briefly on both sides — roughly 10–15 seconds per side — until pliable but not crisp. Drain on paper briefly.
7. 7
   While still warm and flexible, dip each tortilla fully into the hot tomato sauce, fold in half, then in half again to form a quarter-circle. Arrange on a warm serving dish, overlapping slightly.
8. 8
   Spoon remaining sauce over the top. Garnish with sliced onion, crumbled queso fresco or shredded quesillo, and torn parsley. Serve immediately.