2poundstomatoes, cored and cut in half, lengthwise or 2 (15-ounce) cans of diced tomatoes, preferably fire roasted
1jalapeño, seeds and stem removed, cut in half lengthwise
1/3medium yellow onion
1teaspoonvegetable oil or lard
Salt to taste
Ingredients for the entomatadas:
1tablespoonvegetable oil or lard
1pound(4 cups) Monterrey Jack or Muenster cheese, 16 ounces
Avocado slices, for serving
Heat up the broiler and line a baking sheet with foil. Place the tomatoes seed side down on the sheet, along with the jalapeño, garlic, and onion. Place under the broiler and after 4 minutes, take out the jalapeño, onion and garlic and place in a blender.
Continue to cook the tomatoes for 5 more minutes or until the skin blackens. Take out the tomatoes, and when you’re able to handle them, remove the skin and seeds. Place the tomatoes in the blender. (If using canned tomatoes, skip the broiling step and just add them to the blender.)
Add the cumin, allspice, and puree until smooth. Heat the oil in a pot on medium low, pour the sauce into the pot, add the chicken broth and turn down the heat and simmer for 15 minutes, stirring occasionally. Stir in the cilantro, adjust seasonings and add salt to taste. (Note, if your tomatoes are especially juicy, you may forgo adding the chicken broth if you prefer, or add less than 1 cup.)
Preheat the oven to 350° F and grease a large baking dish. In a skillet, heat up the oil or lard on medium-low heat. One at a time, heat up the tortillas in the hot oil until soft. Keep them wrapped in a cloth or tortilla warmer until all the tortillas are heated.
Take each tortilla and place 1/4 cup of the cheese in the center. Roll the tortilla and place in the baking dish seam side down. Repeat for all the tortillas. Cover the tortillas with the sauce and the remaining cheese. Bake for 10 minutes or until the cheese on top is brown and bubbling.