Step 1

Add tomatoes, onion, jalapeno, garlic, salt, and broth to a blender. Blend until completely smooth. This may take a few minutes depending on the power of your blender.

Step 2

Add olive oil to a large skillet over medium heat. Add the blended tomato mixture and bring to a simmer.

Step 3

Reduce heat to low and simmer for 3 minutes. Cover and set aside.

Step 4

Heat vegetable oil in a small skillet over medium-high heat. Lightly fry the corn tortillas for 30 seconds, flipping halfway through, and then transfer them to a plate lined with paper towels to drain off any excess oil.

Step 5

Assemble the entomatadas by dipping each tortilla in the blended tomato mixture, then placing it on a plate, filling it with queso fresco, and folding it over.

Step 6

Top with a few more spoonfuls of the blended tomato mixture, then garnish with more queso fresco, Mexican crema, cilantro, and diced onions.

Step 7

Serve immediately.