Entomatadas con Queso Fresco

To prepare the sauce, place the Roma tomatoes, 150g of white onion, garlic cloves, and serrano chile on a baking sheet. Roast in a preheated oven at 200°C (400°F) for 20-25 minutes, or until softened and slightly charred. Alternatively, boil them in water until tender.

Transfer the roasted or boiled Roma tomatoes, 150g of white onion, garlic cloves, and serrano chile to a blender. Add the chicken broth and epazote. Blend until completely smooth.

Heat 50g of vegetable oil in a medium saucepan over medium heat. Pour the blended sauce into the hot oil, being careful as it may splatter. Bring to a simmer, then reduce heat to low and cook for 10-15 minutes, stirring occasionally, until the sauce thickens slightly and deepens in color. Season with salt to taste.