Entomatadas

Toast the cinnamon stick, peppercorns, and cumin seed until their scents are released, then put them in a blender and grind with the allspice. Skin the tomatoes by making an X on the bottom of each and blanching in boiling water for 1 minute. Remove from the pot with a slotted spoon and cool. Peel the tomatoes and put in a blender with the ground spices. Drain and add the chiles to the blender. Blend. Heat the oil or lard in a deep pot until it smoking hot. Add the onions and fry until they are transparent. Add the garlic and, when the garlic is light brown, carefully add the tomato mixture (it splatters!) and stir. Stir in the sugar, oregano and bay leaf. Reduce the heat and simmer for about 5 minutes, stirring, to reduce and dry the sauce. Add salt to taste. Heat a little lard in a skillet and fry each tortilla quickly until it is soft, then turn it over with tongs to fry the other side. Drain. Holding it by upper edges, dip a tortilla in the tomato sauce. Put it on a plate and fold in half, then in half again to make a triangle. Repeat with another tortilla on the same plate (each serving consists of two tortillas). Spoon more sauce over the tortillas and sprinkle with cheese. Garnish with onion slices and parsley or cilantro leaves. Repeat with the other 5 servings.