Blend 6 Roma tomatoes, ¼ white onion, 1 jalapeño, stemmed and deseeded, 1 garlic clove, 1 teaspoon of kosher salt, ¼ teaspoon of ground cumin, ¼ teaspoon of Mexican oregano, and ½ cup of vegetable broth until smooth.
Heat 1 teaspoon of olive oil in a saucepan over medium heat. Add the tomato mixture, bring to a simmer, then cook over low heat for 6-8 minutes, until slightly thickened. Keep warm.
Heat ½ cup of vegetable oil in a small skillet over medium-high heat. Briefly fry 12 corn tortillas, one at a time, for 15-30 seconds per side, until pliable. Drain on paper towels.
Crumble 285g of queso fresco. Dip each tortilla in the warm sauce, fill with cheese and fold in half. Spoon over the remaining sauce and serve immediately.
