← All recipes
Oaxacan · Breakfast
Entomatadas Tomato Enchiladas
Corn tortillas passed through hot oil and then through a rustic Oaxacan tomato salsa, folded over and finished with fresh cheese, parsley and raw onion. A quick, homey dish that lives or dies by its sauce.
- YieldServes 4
- Hands-on35 min
- Total43 min
- Difficulty
Ingredients
- 12corn tortillas, 15 cm / 6 inch, store-bought preferred
- 1.2 Lrustic Oaxacan tomato sauce, base salsa, made ahead (about 5 cups)
- 120 mlvegetable oil
Garnishes
- to tastequeso fresco, crumbled
- to tastefresh parsley, leaves picked
- to tastewhite onion, thinly sliced
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.