Entomatadas (Cheese-Filled, Tomato Sauce-Smothered Tortillas)

By lorik

Ingredients

• For the tomato sauce:
• 2 2 2 tablespoons olive oil
• 1 1 1 medium white onion, chopped
• 2 2 2 garlic cloves chopped
• 1 1 1 jalapeño, chopped
• 2 2 2 tablespoons tomato paste
• 1 1 1 chipotle in adobo, chopped, plus 1 teaspoon of sauce from the jar
• 15-ounce 15-ounce can One 15-ounce can fire roasted tomatoes
• 2 2 2 tablespoons apple cider vinegar
• 1/4 1/4 1/4 teaspoon dried oregano
• 1/4 1/4 1/4 teaspoon dried basil
• Salt and pepper
• For the assembly:
• 6 to 8 6 to 8 8 corn tortillas
• 1/2 1/2 1/2 cup (approximately) Queso Oaxaca (or more!)
• 1/4 to 1/2 1/4 to 1/2 1/2 cups chopped sun-dried tomatoes
• Sour cream, for garnish
• Queso fresco, crumbled, for garnish
• Torn cilantro, for garnish
• Sliced avocado, for garnish (optional)

Details

Servings 2
Adapted from food52.com

Preparation

Step 1

In a large skillet over medium-high heat, heat the olive oil. When hot, add the onion, garlic, and jalapeño. Cook, stirring, until soft and beginning to brown, 7 to 8 minutes.

Add the tomato paste and the chipotle and adobo and its sauce and cook, stirring, until darkened, 2 to 3 minutes.

Add the can of tomatoes and cook until the sauce has reduced, 4 to 5 minutes. Allow to cook for a few minutes, then transfer to a blender and add the vinegar, oregano, and basil. Season with 1/2 teaspoon of salt and a good grind of pepper. Blend until mostly smooth.

Transfer the tomato sauce back to the skillet and keep warm over gentle low heat.

Heat the tortillas: Char them over an open flame (my preference!), heat in a dry pan, broil in the oven (carefully), or give a quick run through hot oil in another large skillet.

When your tortillas are hot, transfer them, one at a time, to the warm tomato sauce, and use a spoon or spatula to make sure they're fully covered.
Transfer to a plate, cover with torn Oaxaca cheese (as much as you like), then fold into a half-moon or triangle. Repeat with as many tortillas as you'd like.

Spoon any extra sauce over top, then garnish with sun-dried tomatoes, sour cream, queso fresco, and cilantro.