Entomatadas

• 12 (6-inch/15-cm) corn tortillas (store-bought preferred)
• 5 cups

In a comal or dry skillet over medium heat, toast each tortilla until pliable, about a minute per side. Feel free to wet your fingertips with water and splash the tortillas a bit as they are warming up, so they get even more flexible, especially if they are older tortillas. Set aside and keep warm.

In a skillet over low heat, bring the rustic Oaxacan sauce to a low simmer.

Heat