2chiles de agua, toasted, skinned and seeded or substitute jalapenos, toasted only
1 1/2lbs.Roma tomatoes, quartered and cooked in very little water
2large sprigs epazote
salt to taste
Preparing the Entomatadas
1/4cup vegetable oil
12tortillas about 6 inches in diameter
1medium white onion, cut in thin half moons
3/4cupqueso fresco or shredded quesillo
1small bunch flat-leaved parsley, torn into small pieces
Instructions
Heat a little of the oil in a skillet and fry the tortillas, one by one, lightly on both sides; they should not become crisp aground the edges, just soft. Drain on paper towels and proceed with frying the rest, adding more oil as necessary.
Dip the tortillas, one by one, into the hot tomato sauce, fold into four and place on a warm serving dish or on individual plates. Pour the remaining sauce over, If you are adding an egg or eggs, fry them to your liking and place on top of the entomatadas, then and garnish with the onion, cheese, and parsley.