1cupvegetable oil or less,for lightly frying tortillas
10ouncesqueso fresco,for stuffing
For topping: cotija cheese, Mexican crema or sour cream, cilantro, diced onions
Add tomatoes, onion, jalapeno, garlic, salt, and broth to a blender. Blend until completely smooth. This may take a few minutes depending on the power of your blender.
Add olive oil to a large skillet over medium heat. Add the blended tomato mixture and bring to a simmer.
Reduce heat to low and simmer for 3 minutes. Cover and set aside.
Heat vegetable oil in a small skillet over medium-high heat. Lightly fry the corn tortillas for 30 seconds, flipping halfway through, and then transfer them to a plate lined with paper towels to drain off any excess oil.
Assemble the entomatadas by dipping each tortilla in the blended tomato mixture, then placing it on a plate, filling it with queso fresco, and folding it over.
Top with a few more spoonfuls of the blended tomato mixture, then garnish with more queso fresco, Mexican crema, cilantro, and diced onions.
To make spicy entomatadas, don’t remove the seeds from the jalapeno before blending, add 1 additional jalapeno, or swap the jalapeno for a serrano pepper.
Can't find queso fresco? Shredded mozzarella or monterey jack will also work.
I don’t recommend storing or freezing leftover entomatadas, as they tend to become soggy. It’s best to make the sauce ahead of time and assemble the fillings and tortillas before serving so they remain fresh.