Flores says, “Besides a sandwich stacked with potato chips and soaking with tabasco sauce, the entomatadas are my go-to dish, quick and easy.”
3 chipotle peppers in adobo
1 10-ounce can tomatoes (preferably San Marzano)
8 corn tortillas
8 ounces queso fresco, crumbled finely
1/2 onion, diced
1/2 bunch cilantro
1 cup sour cream (mixed with equal parts lime juice, water and salt to taste)
1 avocado, sliced
In a blender, mix the chipotles and tomatoes, puree and add water if too thick.
Mix the queso fresco with a little bit of onions and cilantro.
In a pan, add just enough vegetable oil to lightly coat the tortillas (coat each tortilla separately). Pour half the adobo-tomato mixture over tortillas. Working quickly, fill tortillas with two to three tablespoons of the queso fresco mixture. Roll and place on a plate. Repeat with remaining tortillas.
Top with remaining adobo-tomato mixture, sour cream and avocado slices.