- For the sauce:
- 1 pound ripe tomatoes
- 1 garlic clove skin on
- 1 1/4"-thick thick slice white onion about 1 ounce
- 1 jalapeño or serrano chile or to taste
- 3/4 teaspoon kosher or sea salt or to taste
- For the enchiladas:
- Oil for frying the tortillas optional
- 12 Corn tortillas
- 1/2 cup Mexican cream
- 1/2 cup queso fresco or cotija crumbled
- 1/3 cup white onion chopped
- Ripe Mexican avocado halved, scooped, sliced (optional garnish)
- Place the tomatoes, garlic, onions, and chile on a medium baking dish, roasting pan or ovenproof skillet. Place them under a hot broiler and char the ingredients for about 9 to 10 minutes, turning them halfway through as the pieces brown thoroughly. The tomatoes’ skin should be charred, wrinkled, and the juices begin to run. The chile and onions should be softened and nicely charred; the papery husk of the garlic should be burned and the clove softened inside.
- Remove the skin from the garlic clove and discard. Place the garlic in the blender along with the tomatoes, onion, and chile (start with half chile first, adding the other half or more if you feel you want more heat later), and the salt. Purée until smooth, set aside.
- In a large sauté pan, over medium heat, add enough oil to reach 1/2-inch deep; let it heat for about 3 minutes. Gently glide each tortilla through the oil, one by one, for about 15 seconds on each side, so that they soften and become resilient. You should be able to fold them without breaking them. Transfer the tortillas to a paper towel-covered plate. Alternately, you can lightly toast them on an already hot comal or skillet set over medium heat, for about 20 seconds per side.
- Glide the tortillas through the salsa. Fold and then cover, generously, with more of the red sauce. Sprinkle with the crumbled cheese, the cream, and the chopped onion.