← Nouns Cooking · Mexican

Ingredients

• 800 g ripe plum tomatoes
• ½ white onion
• 1 jalapeño (or half, for mild)
• 1 clove Garlic
• 120 ml vegetable stock or water
• 2 tbsp Olive oil
• ¾ tsp salt, plus more to taste
• 12 corn tortillas
• 60 ml vegetable oil, for softening the tortillas
• 250 g Queso fresco, crumbled
• 120 ml Mexican crema or sour cream
• ¼ Red onion, thinly sliced
• 1 handful Coriander (cilantro) (optional)

Method

1. Put the tomatoes, onion, chilli and garlic in a pan, cover with water and simmer for 10 min, until the tomatoes are soft and their skins split. Drain and blend until smooth.
2. Heat the olive oil in a wide frying pan over medium heat, pour in the purée and fry for 5–6 min, stirring, until it thickens and deepens in colour. Add the stock and salt and keep it at a gentle simmer.
3. Heat the vegetable oil in a small frying pan over medium-high heat and pass each tortilla through it for a few seconds per side, just until soft and pliable. Drain on kitchen paper.
4. Dip each tortilla in the tomato sauce to coat both sides, lay it on a plate, add a spoonful of cheese and fold it in half (or into quarters). Arrange three per plate.
5. Spoon over more hot sauce and top with crema, the rest of the cheese, red onion and coriander. Eat straight away.

Tips

• For a heartier version, fill them with shredded chicken (then they’re no longer vegetarian).
• Dipping the tortillas in oil first stops them falling apart in the sauce.

Sources

Written in our own words after cross-checking these recipes:

Mexican Please Rick Bayless Maricruz Avalos