Directions

Make the Sauce

1. Begin by heating 1 tbsp of neutral oil over medium heat. Add half of your diced onion, the serrano pepper, and garlic cloves. Sauté until fragrant, approximately 5 minutes. Then add the diced tomatoes into the skillet and sauté until softened, another 3-5 minutes.

2. Transfer the cooked ingredients to a blender. Add black pepper, chicken bouillon, and oregano. Blend the mixture until it reaches a smooth consistency.

3. Return the sauce to the skillet and bring it to a simmer over medium heat. Reduce the heat to low and allow it to cook until slightly reduced (approximately 10 minutes), stirring occasionally. Taste for salt and add if needed.

Make the Filling

1. In a small bowl, combine crumbled queso fresco with the remaining half of your diced onion, then set aside.

Fry Tortillas

1. In a separate skillet, heat 4 tbsp of oil. Fry each tortilla for about 10-15 seconds on each side until they turn lightly golden. Remove the tortillas from the oil and dip each one into the prepared salsa, ensuring both sides are coated.

Assemble Entomatadas

1. Place a coated tortilla on a plate and fill one half with approximately 3 tbsp of the queso fresco and onion mixture. Fold the tortilla over like a taco.

2. Garnish the filled tortillas with more crumbled queso fresco, crema, pickled red onions, avocado slices, and chopped cilantro.