Entomatadas

Roast the tomatoes

Roast the tomatoes, onion quarter, garlic and chilli on a hot, dry griddle or heavy skillet for about 10 minutes, turning occasionally, until charred in spots and softened.

• 5 ripe tomatoes
• ¼ white onion
• 1 garlic clove
• 1 serrano chilli

✅ C'est prêt quand : vegetables are charred in spots and soft all the way through

Blend the sauce

Put the roasted vegetables in a blender with the water and salt, then blend until smooth.

• 150 ml water
• ¾ tsp salt

✅ C'est prêt quand : sauce is smooth with no visible chunks

Fry the sauce

Heat the oil in a wide frying pan (about 26 cm/10 in) over medium heat, pour in the blended sauce and simmer, stirring often, for about 8 minutes until it darkens slightly and thickens.

• 2 tbsp vegetable oil

✅ C'est prêt quand : sauce has darkened and coats the back of a spoon

Fill the tortillas

Warm the tortillas on the griddle over medium heat with a little oil, about 20-30 seconds per side, until soft and pliable. Put a heaping tablespoon of cheese on each tortilla and fold in half.

• 12 corn tortillas
• a little vegetable oil
• 200 g Oaxaca cheese

✅ C'est prêt quand : tortillas are soft, pliable, and folded over the cheese

Bathe and serve

Dip each filled tortilla into the hot sauce to coat, then place 3 on each plate. Spoon over more sauce and top with crema, sliced onion and queso fresco.

• 4 tbsp Mexican crema
• extra, thinly sliced white onion
• 60 g queso fresco