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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.
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2
Add the tomato paste and the chipotle and adobo and its sauce and cook, stirring, until darkened, 2 to 3 minutes.
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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.
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4
Transfer the tomato sauce back to the skillet and keep warm over gentle low heat.
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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.
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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.
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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.
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8
Spoon any extra sauce over top, then garnish with sun-dried tomatoes, sour cream, queso fresco, and cilantro.
