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Ingredients
- 2 large roma tomatoes
- 1 garlic clove
- 1/2 teaspoon of salt
- 1 tablespoon olive oil
- 4 large corn tortillas
- 1/2 cup of Queso Fresco (Mexican Cheese)
- 1 cup of Tillamook Vintage White Extra Sharp Cheddar Cheese or Monterey Jack
- (Highly recommend the Tillamook)
- 1/2 cup of sour cream or Crema Fresca
- Slices of fresh avocado
Preparation
Step 1
Line a pan with foil.
Set the roma tomatoes and garlic clove on top, and cover with foil, leaving an open tent (front view)
Broil for about 10 minutes; if blackened that's okay
Puree with a blender until smooth.
Add up to 1/2 tsp salt, to taste.
Lightly cook a corn tortilla, in oil, until soft (not crispy)
Remove excess oil by laying on a paper towel.
Add cheeses and roll up, like a burrito.
Add the sauce, and top with sour cream.
Garnish with avocado.