Step 1

Start by rinsing and de-stemming the tomatoes.  Roast them in a 400F oven for 20-25 minutes.

Step 2

Roughly chop the 1/2 onion and saute in some oil over medium heat.  Add a peeled, whole garlic clove to the pan.  Saute until the onion starts to brown and then add the mixture to a blender.

Step 3

Add the roasted tomatoes to the blender along with the onion mixture, 1/4 jalapeno, and 1/2 teaspoon of salt.   Combine well.   If you want more heat add another sliver of jalapeno.

Step 4

Add a dollop of oil to a saucepan over medium heat.   Add the tomato mixture from the blender and simmer for a few minutes.   You can optionally add 1/2 cup of stock at this point -- this will keep the sauce liquidy.  Take a final taste for seasoning, adding more salt if necessary.

Step 5

Heat up the corn tortillas in the oven.  You can alternatively give them a flash fry in some oil.

Step 6

Use tongs to give the tortillas a swim in the sauce.  Add the coated tortillas to a plate and fill with cheese.  Other good options for fillings:  refried beans, raw onion, shredded chicken, or your protein of choice.

Step 7

Fold the tortillas (or roll them up) and coat them with plenty of the tomato sauce.  You can optionally give them a few minutes in the oven to warm up.

Step 8

Top them with a sprinkling of Cotija cheese, Mexican Crema, and finely chopped cilantro.  Serve immediately.