Entomatadas - Rick Bayless

Ingredients

• Fresh hot green chiles to taste (roughly 2 serranos or 1 small jalapeño), stemmed
• 6 garlic cloves, unpeeled
• 1 small white onion, sliced ¼ inch thick
• 12 ounces ripe tomatoes OR 1 15-ounce can fire-roasted tomatoes, undrained
• 1 tablespoon vegetable or olive oil or fresh-rendered pork lard
• 1 1/2 cups chicken or vegetable broth or water
• A large sprig of epazote or a big handful of cilantro leaves
• 1 small white onion, cut into ¼-inch pieces
• 8 ounces (about 2 cups) crumbled Mexican queso fresco or other fresh cheese like goat cheese, dryish (hand-dipped) ricotta or salted farmers cheese
• 12 corn tortillas
• A tablespoon or so of vegetable oil to brush or spray the tortillas
• About 1/2 cup Mexican crema, crème fraiche or sour cream thinned with a little milk
• 2 ounces (about ½ cup) grated Mexican queso añejo (like Cotija) or other garnishing cheese like Parmesan or Romano (optional, but recommended)
• A handful of cilantro leaves