Prep sauce: Roughly dice the tomatoes and onion. Remove the stem and seeds from the guajillo peppers. Rinse them, set aside until needed. Heat the oil in a large pan over medium-low heat. Sauté the onions and garlic. When the onions have slightly softened, stir in the tomatoes and increase the heat to medium. Let the tomatoes cook until completely soft and the juices release. Now add the chicken broth and oregano, stir. Let the mix reach a boil, turn off the heat, submerge the dry peppers and let them hydrate for 5-10 minutes. Meanwhile…

Chicken: You can use rotisserie whole chicken or cook your own, shred and set aside. In a large pan sauté the onions over medium-low heat in some oil. When slightly softened, add the garlic and stir for one minute. Stir in the tomatoes and sauté until slightly softened. Add the chicken, mix to combine. Stir in the chicken broth and cook for another 2-3 minutes or until some of the broth evaporates and the chicken reheats. Lastly taste, mix in salt if needed and remove from the heat. Keep covered to prevent it from drying out. 

Blend: Blend all of the cooked tomato ingredients until completely smooth. Allow the blender to really break up the chili skin. Set aside. 

Saute the sauce: Place a large pan over medium-heat and add the oil. Once the oil is hot add the onion and sauté until slightly browned. Then, carefully pour in the sauce. Let it reach a gentle simmer, lower the heat to medium-low, and cook for 5 minutes. We don’t want it to thicken too much. Finish with salt and the vinegar. Stir, and keep warm on the lowest heat setting (don’t let it reduce anymore.)

In a large non-stick pan, heat 3 TBSP of oil over medium-low heat. Pan fry the tortillas just until flexible. Flip the tortillas as many times as needed and add more oil as needed. Continue frying all the tortillas and then coat both sides in the tomato sauce. Tranfer the tortilla to a plate, fill with chicken and cheese. Then fold in half into a half moon shape and continue making the rest. Spoon some of the sauce on to the bottom of a plate, arrange the entomatadas, and spoon more sauce to coat the top. Top with the cream, lettuce, pickled onions, pickled jalapenos, radishes, and cilantro. Enjoy!