Easy Queso Fresco Entomatadas

Makes 12 entomatadas, plus extra sauce for later use

1⁄4 medium onion, finely diced for filling, plus 2 (1⁄2-inch-thick) slices for the sauce 10 ounces queso fresco, crumbled

2 dried whole California chiles, stems and seeds removed and discarded Safflower, canola or avocado oil

2 fat cloves garlic, peeled

4 large Roma tomatoes 2 jalapeño peppers 2 teaspoons whole dried Mexican oregano 2 teaspoons chicken bouillon

1⁄4 teaspoon black pepper

Kosher or sea salt, optional, to taste 12 corn tortillas

Mix the diced onions and crumbled queso fresco well; cover and refrigerate until ready to use.

Place the chiles in a small saucepan, cover with water and bring to a boil. Turn off heat, cover with a lid and let steep until needed.

Add 2 tablespoons of oil to a skillet. Once hot, add the slices of onion and the garlic, cooking until golden brown on both sides, then transfer them to a blender; set aside for now — reserve the pan and the now-infused oil for later.

Heat a griddle or cast-iron skillet. When hot, add the tomatoes and jalapeños, turning them so they char on all sides. The jalapeños will be ready first; remove them and carefully trim off their stems. Add them to the blender with the onion and garlic. Optionally, if you don’t want a lot of heat, split the peppers and remove the seeds and veins before adding them to the blender. As the tomatoes are ready, add them as well. Toss in the steeped California chiles and 1 cup of water along with the oregano (crushed between your palms as you add it to help release the herb’s oils), bouillon and pepper. Blend on high until smooth.

Reheat the skillet that you used to cook the onions. Once the oil is hot, carefully pour in the sauce (use caution, it will splatter) and cook on medium-low heat for 10 minutes. Taste sauce, adding salt, if desired.

In another skillet, heat 1⁄4 cup oil. Line a tray with paper towels. Once the oil is hot, fry the tortillas one at a time for 20 seconds on each side. Remove the tortillas to the towel-lined tray. Once you have fried all the tortillas, take one and dip it into the sauce, then flip and dip the other side, making sure both sides are well covered. Place the tortilla on a plate and fill with 2-3 tablespoons of the cheese-onion blend. Roll the tortilla. Repeat with remaining tortillas. Serve three or four entomatadas per person, topping with additional sauce and cheese-onion blend as desired.

Once cooled, any leftover sauce will keep refrigerated in an airtight container for up to 5 days.

Recipe is copyrighted by Anita L. Arambula and is reprinted by permission from Confessions of a Foodie.