Entomatadas

• 7 roma tomatoes
• 1 tbsp chicken flavor bouillon
• 1 clove garlic
• 1/4 small onion
• 1 salt to taste
• 1 vegetable oil
• 1 Any cheese you want, I use mozzarella
• 2 tbsp All-purpose flour or 1 tbs of cornstarch
• 1 tsp Mexican oregano
• 1 pinch whole cumin
• 1 packages corn tortillas

1. put tomatoes in pot of water, boil until tomatoes are a little soft
2. place tomatoes, onion, garlic, chicken flavor bouillon, flour, oregano, cumin and salt into blender.
3. Puree until smooth.
4. preheat about a tablespoon of vegetable oil and pour the tomato puree in.
5. Let simmeron medium, turn off heat after about 15 min
6. In a seperate pan heat about 1/2 cup vegetable oil.
7. Once oil has heated, lower temperature to medium.
8. Pllace tortilla in for only a few seconds each side.
9. This is only to soften tortilla.
10. Remove tortilla and place into tomato puree to coat both sides
11. place coated tortilla on plate and sprinkle amount of cheese you like.
12. You can either layer them flat and stack them 2 or three on top of each other, or roll like enchiladas
13. You can top with cheese, chopped onion and cilantro.

roma tomatoes, chicken flavor, clove garlic, onion, salt, vegetable oil, want, flour, oregano, cumin, corn tortillas

Taken from cookpad.com/us/recipes/337635-entomatadas (may not work)