This simple, traditional tomato-centric Mexican dish is surprisingly light.
Serves 2 Prep time: 10 minutes Total time: 55 minutes
3 roma tomatoes (about 450 grams) 1 garlic clove ½ serrano pepper, stemmed and seeded 1 white onion, diced 1 ½ cups|125 grams crumbled queso fresco, plus more to serve 6 (15cm) MASAMOR corn tortillas 1 tablespoon canola oil kosher salt, to taste cilantro leaves, for garnish crema, to serve salsa de aguacate, to serve salsa de molcajete, to serve
1. For the tomato sauce: Bring a medium pot of generously salted water to a boil. Add the tomato, garlic, and serrano and cook until soft, 10 to 12 minutes. Drain and transfer to the bowl of a blender and purée until smooth. Set aside.
2. Heat the oil in a medium skillet over medium-high. Add half of the onion and cook until golden, 4 to 5 minutes. Add the reserved tomato sauce and bring to a boil, then reduce the heat to maintain a simmer. Cook until reduced by half, 6 to 8 minutes. Season with salt and pepper, cover, and set aside.