Entomatadas

Method

1. 1

   Char the vegetables

   Heat a dry frying pan over medium-high heat for 2 minutes. Add the tomatoes, roughly chopped onion, garlic and chilli; cook for 10 to 14 minutes, turning often, until softened and blistered in places.

2. 2

   Blend the sauce

   Transfer the vegetables to a blender with the oregano, cumin, salt and 120 ml water. Blend on high for 45 to 60 seconds until smooth.

3. 3

   Simmer the sauce

   Heat 1 tablespoon of oil in a wide saucepan over medium heat for 1 minute. Pour in the sauce and simmer for 8 to 10 minutes, stirring occasionally, until slightly thickened and no longer raw-smelling.

4. 4

   Warm the tortillas

   Set a clean frying pan over medium heat for 1 minute. Warm the tortillas one at a time for about 20 seconds per side, until pliable and lightly toasted; stack them in a clean tea towel.

5. 5

   Fill and fold

   Turn the heat to low and keep the sauce warm. Dip each tortilla briefly in the sauce, about 5 seconds per side, until coated and flexible. Fill with a little queso fresco, fold in half and arrange on plates.

6. 6

   Cook the onion

   Heat the remaining 1 tablespoon of oil in the frying pan over medium heat for 1 minute. Add the finely diced onion and cook for 3 to 4 minutes, stirring, until softened and translucent.

7. 7

   Finish and serve

   Spoon the warm sauce over the folded tortillas, then top with sour cream, diced onion, remaining queso fresco and coriander. Serve with lime wedges.

Tips

• Keep the garlic from burning as the vegetables char, or the sauce can taste bitter.
• If blending while the vegetables are hot, let them cool for a few minutes first and vent the lid carefully; trapped steam can force it open.
• The sauce should coat a spoon but remain loose enough for dipping.
• Do not crisp the tortillas, as brittle ones can crack when folded.

Swaps

• Use mild green chilli instead of serrano for a gentler heat.
• Use crumbled feta instead of queso fresco.
• Use plain yoghurt instead of sour cream.

Storing

Store leftover sauce and assembled tortillas separately in airtight containers in the fridge for up to 3 days, then reheat the sauce gently and warm the tortillas before serving.