Entomatadas

Ingredients

• 12corn tortillas — softened in hot oil
• 8roma tomatoes — charred on the comal
• 2dried guajillo chiles — toasted
• 1/2white onion — charred
• 3 clovesgarlic — roasted
• 1 sprigepazote
• 250 g (9 oz)queso fresco — crumbled
• 1 cupcrema mexicana
• 3 tbspneutral oil
• 1 tspfine salt

Method

1. Begin by preparing the sauce. Place the 8 roma tomatoes and 2 dried guajillo chiles in a medium saucepan and cover them with water. Bring to a boil over medium-high heat and cook until the tomatoes are soft and the chiles have rehydrated, about 10 minutes. The tomatoes should be easy to pierce with a fork, and the chiles should be pliable.
2. While the tomatoes and chiles are boiling, roughly chop 1/2 white onion and peel 3 cloves of garlic. Once the tomatoes and chiles are ready, drain them and transfer to a blender. Add the chopped onion, garlic, and 1 tsp of fine salt. Blend until you achieve a smooth sauce.
3. In a large skillet, heat 2 tbsp of neutral oil over medium heat. Pour the blended sauce into the skillet carefully, as it may splatter. Fry the sauce, stirring occasionally, until it darkens in color and thickens slightly, about 10 minutes. The sauce should no longer taste raw and will have a deeper, richer aroma.
4. While the sauce is cooking, heat the remaining 1 tbsp of neutral oil in another skillet over medium heat. Quickly pass each of the 12 corn tortillas through the hot oil, one at a time, for just a few seconds on each side. The tortillas should soften but remain intact. Remove them and set aside on a plate lined with paper towels to absorb excess oil.
5. Once the sauce is ready, dip each softened tortilla into the sauce, ensuring both sides are well-coated. Place the sauced tortillas on a serving platter. You can fold them in half or roll them, depending on your preference.
6. Crumble 250 g (9 oz) of queso fresco and sprinkle it generously over the sauced tortillas. Drizzle 1 cup of crema mexicana over the top for a creamy finish. If desired, garnish with additional slices of white onion and a few leaves from the sprig of epazote for an aromatic touch.
7. Serve the entomatadas immediately while they are warm and the flavors are vibrant. The combination of the tangy sauce, creamy toppings, and soft tortillas will invite everyone to the table, capturing the essence of Oaxacan home cooking.