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1
Unwrap the ball of cheese, being careful to keep the rope intact, then cut 4-inch sections, similar in size to mozzarella sticks.
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2
If some of the pieces seem too wide, cut them in half lengthwise.
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3
Season the flour with half of the salt, pepper, cayenne pepper and oregano.
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4
Grind the corn tortillas in a food processor until you have fine crumbs, then add the other half of the seasonings to it.
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5
Beat the eggs, then place the flour, eggs and tortilla crumbs in three separate bowls, laid out in that order.
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6
One at a time, dredge the cheese sticks in the flour, then dip them in the egg.
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7
Tap off the extra egg, then roll the stick in the tortilla crumbs and coat evenly.
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8
Repeat the egg and tortilla crumbs (but not the flour), then lay out on a tray lined with parchment.
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9
Once youve got all your sticks dredged, put them in the freezer for 1 hour.
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10
While those are in the freezer, roughly chop your onions, garlic and cilantro.
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11
Add those plus the tomatoes into a blender with lime juice and salt, and blend until smooth.
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12
Pour into a bowl, cover and set aside.
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13
Heat 2-3 inches of oil in a cast-iron or heavy-bottomed skillet to high heat, about 375F.
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14
Remove the cheese sticks from the freezer while the oil is heating up.
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15
Drop the sticks into the pan 2-3 at a time, and fry for about 1-2 minutes total, flipping about halfway through, and basting a tiny bit if there are any odd ends sticking out that dont look like theyre frying enough.
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16
Remove from the skillet once golden brown, and place on a rack or on paper towels.
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17
Blot the extra oil, sprinkle with salt while still hot and serve with your homemade salsa.
