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

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

1. In a large skillet over medium-high heat, heat the olive oil. When hot, add the onion, garlic, and jalapeno. Cook, stirring, until soft and beginning to brown, 7 to 8 minutes.
2. Add the tomato paste and the chipotle and adobo and its sauce and cook, stirring, until darkened, 2 to 3 minutes.
3. 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.
4. Transfer the tomato sauce back to the skillet and keep warm over gentle low heat.
5. 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.
6. 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.
7. 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.
8. Spoon any extra sauce over top, then garnish with sun-dried tomatoes, sour cream, queso fresco, and cilantro.

tomato sauce, olive oil, white onion, garlic, tomato paste, of sauce, fire roasted tomatoes, apple cider vinegar, oregano, dried basil, salt, corn tortillas, tomatoes, cream, handful queso fresco, handful, avocado

Taken from food52.com/recipes/68870-entomatadas-cheese-filled-tomato-sauce-smothered-tortillas (may not work)