Mexican Cheese Tortillas in Tomato Sauce

Ingredients

• 2 lbs Roma tomatoes
• ½ medium white onion, halved
• 3 cloves garlic cloves
• 1 whole jalapeño pepper
• 2 tablespoons vegetable oil
• ½ cup low-sodium vegetable broth
• ½ teaspoon dried Mexican oregano
• ¾ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 12 6-inch tortillas corn tortillas
• ¼ cup vegetable oil for warming tortillas
• 2 cups Oaxaca cheese or mozzarella, shredded
• ½ large white onion, thinly sliced
• ½ cup fresh Mexican crema or sour cream
• ¼ cup fresh cilantro leaves

Instructions

1. 1

   Core 2 lbs Roma tomatoes and cut a small X into the bottom of each. Place them, along with a halved white onion half, 3 unpeeled garlic cloves, and 1 whole jalapeño, directly on a burner set to medium-high heat or on a baking sheet under the broiler. Char until the tomato skin blisters and splits and the edges are blackened, about 5-7 minutes per side. You should smell a sweet, smoky aroma. Transfer to a blender and let cool slightly for 2 minutes.

2. 2

   Pour the charred vegetables into a blender with 0.5 cup vegetable broth. Peel the garlic if desired (the skin will slip off easily), and add it back if you removed it. Blend until completely smooth, about 1 minute — the sauce should be the texture of heavy cream.

3. 3

   Set a 12-inch saucepan over medium heat and add 2 tablespoons vegetable oil. Once the oil shimmers, pour in the blended tomato sauce slowly — it will bubble and sputter slightly as the heat hits it. Stir immediately to prevent sticking. Add 0.5 teaspoon dried Mexican oregano, 0.75 teaspoon kosher salt, and 0.25 teaspoon freshly ground black pepper. Simmer, uncovered, for 8-10 minutes, stirring occasionally. The sauce will deepen in color and thicken slightly. Taste and adjust salt if needed — it should be vibrant and balanced between sweet and tangy. Remove from heat and set aside.

4. 4

   While the sauce simmers, set an 8-inch nonstick skillet over medium heat and add 0.25 cup vegetable oil. Let the oil heat for 1 minute until it shimmers — a drop of water should sizzle immediately. Working one at a time, slip a corn tortilla into the hot oil for about 3-4 seconds per side until it's warm and pliable, not crispy. The tortilla should soften but retain its shape. Transfer to a clean plate lined with paper towels.

5. 5

   Thinly slice 0.5 large white onion into half-moons, keeping the layers separate. Set aside.

6. 6

   Preheat your oven to 350°F. Pour a thin layer of the tomato sauce — about 0.5 cup — across the bottom of a 9×13-inch baking dish. This prevents sticking and creates a flavor base.

7. 7

   Working with one warm tortilla at a time, dip both sides into the tomato sauce to coat completely — the tortilla should be saturated but still hold together. Lay it flat on a work surface or your hand, top with a small handful of shredded Oaxaca cheese (about 3 tablespoons), a few slices of the raw white onion, and a light sprinkle of cheese on top. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining 11 tortillas, nestling them snugly in a single layer.

8. 8

   Pour any remaining tomato sauce evenly over the rolled tortillas so they're lightly covered but not swimming in sauce. Scatter the remaining shredded cheese (about 0.5 cup) over the top and scatter a few more thin slices of white onion across the surface.

9. 9

   Bake, uncovered, until the cheese is completely melted and bubbling at the edges, about 8-10 minutes. You should see the cheese browning slightly at the edges and hear a gentle bubbling sound when you lean close to the dish.

10. 10

    Remove from the oven and let rest for 2 minutes — this allows the sauce to set slightly so the entomatadas hold together when plated. Drizzle with 0.5 cup fresh Mexican crema or sour cream in thin lines across the top, and scatter 0.25 cup fresh cilantro leaves over everything. Serve immediately while hot, using a spatula to transfer each roll onto a plate with some of the sauce from the bottom of the dish.

Tools you’ll need

• burner or broiler
• blender
• 12-inch saucepan
• 8-inch nonstick skillet
• plate with paper towels
• 9×13-inch baking dish
• spatula
• instant-read thermometer (optional)

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