Steps
- Blend 6 Roma tomatoes, ¼ white onion, 1 jalapeño, stemmed and deseeded, 1 garlic clove, 1 teaspoon of kosher salt, ¼ teaspoon of ground cumin, ¼ teaspoon of Mexican oregano, and ½ cup of vegetable broth until smooth.
- Heat 1 teaspoon of olive oil in a saucepan over medium heat. Add the tomato mixture, bring to a simmer, then cook over low heat for 6-8 minutes, until slightly thickened. Keep warm.
- Heat ½ cup of vegetable oil in a small skillet over medium-high heat. Briefly fry 12 corn tortillas, one at a time, for 15-30 seconds per side, until pliable. Drain on paper towels.
- Crumble 285g of queso fresco. Dip each tortilla in the warm sauce, fill with cheese, and fold in half. Spoon over the remaining sauce and serve immediately.