Entomatadas With Cheese

Ingredients

• 2 pounds tomatoes, cored and cut in half, lengthwise or 2 15-ounce cans of diced tomatoes, preferably fire roasted
• 1 jalapeño, seeds and stem removed, cut in half lengthwise
• 3 garlic cloves
• 1/3 medium yellow onion
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground allspice
• 1 cup chicken broth
• 1 teaspoon vegetable oil or lard
• 2 tablespoons chopped cilantro
• Salt to taste
• 1 tablespoon vegetable oil or lard
• 12 corn tortillas
• 4 cups grated Monterrey Jack or Muenster cheese (16 ounces)
• Avocado slices for serving

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