1. 1. Start by boiling a chicken breast until it’s fully cooked, about 15-20 minutes. Once cooked, remove the chicken, let it cool, and shred it into fine pieces.

2. 2. In a pot, combine the five large red tomatoes, 1/4 cup of white onion, three cloves of garlic, the jalapeno (if desired), chicken stock, peppercorns, and cumin. Simmer until the tomatoes become soft, about 10-15 minutes. Blend until smooth.

3. 3. In a separate pan, heat 1 tablespoon of olive oil over medium heat. Pour in the blended salsa and let it simmer for another 5-10 minutes. Adjust seasoning with salt as necessary.

4. 4. In a skillet, lightly fry the corn tortillas in 1/8 cup of vegetable oil until soft and pliable.

5. 5. For assembly, dip each tortilla in the prepared tomato sauce to coat it, fill it with shredded chicken, and fold it over gently. Place on a serving dish.

6. 6. Drizzle the remaining sauce over the entomatadas and garnish with crumbled queso fresco or cotija, table cream, and chopped cilantro.