Codzitos

To prepare the tomato sauce, roughly chop the Roma tomatoes, White onion, Garlic clove, and Serrano chile. Place them in a blender with 5 grams of Salt and the Water. Blend until completely smooth.

Heat a medium saucepan over medium heat. Pour the blended sauce into the hot pan. Add the Epazote sprigs. Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld. Remove the Epazote sprigs and set the sauce aside.

Heat the Vegetable oil in a deep skillet or pot over medium-high heat until it reaches approximately 175°C (350°F). While the oil heats, roll each Corn tortilla tightly into a cigar shape. Secure with a toothpick if necessary, though they often hold their shape once fried.