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Delivery 12/1/21


  1. Honeycrisp Apples

  2. Yukon Gold Potatoes

  3. Lettuce Mix

  4. MT Jack Cheese

  5. Medium Salsa

  6. Tortillas - White Corn or Corn/Flour


  1. Moss Farm - Rollins

  2. Kimm's Organic Potatoes - Manhattan

  3. Local Bounti - Hamilton

  4. Lifeline Organic Farm - Victor

  5. Hot Mama's Salsa - Bozeman

  6. Trevino's Tortillas - Billings



These are little like a cross between a quesadilla and an enchilada. I made some adaptations from the original, using the salsa and jack cheese, which I think will work well. Adapted from The Mexican Home Kitchen, Mely Martinez. Serves 4-6.

1/2 a 16-oz tub Hot Mama's salsa, plus more as needed

1/4 C chicken or veggie broth (optional)

1 C - 1 1/2 C MT Jack cheese, shredded

1/4 C white onion, finely chopped (optional)

1 Tbs vegetable oil or other neutral oil for cooking

10-12 corn or corn/flour tortillas

Serve with:



beans and/or rice

Put the shredded cheese in a bowl and add the finely chopped onion, if using onion. Heat 1 Tbs oil in a skillet. Add the salsa and simmer, stirring occasionally, for 6-8 minutes. You need the salsa to be able to coat the tortillas, so add some broth at this point to loosen it up if needed. Taste for salt.

In a separate dry skillet, heat the tortillas 1 at a time until they are soft and pliable. Keep wrapped in a clean tea towel or tortilla warmer until ready to use. You can also heat them all together in a warm oven. (Alternatively, you can briefly fry the tortillas in oil. It's a matter of personal preference.)

Dip a warm tortilla into the warm salsa mixture in the other skillet. Flip it and swirl it around to coat both sides. Set the tortilla on a plate or cookie sheet and cover half with the cheese/onion mixture. Fold in half, then repeat with remaining tortillas. If the cheese needs a little extra heat to melt, put the whole tray of entomatadas in the oven for a few minutes. To serve, place 2-3 entomatadas on a plate, slightly overlapping. Spoon extra salsa over the top, followed by any extra cheese. Serve with additional toppings or sides that you like.


Crispy Potato Tacos AKA Taquitos Dorados de Papa, or Flautas de Papa

You can make these folded in half like a typical taco, or rolled up into a flauta. The filling and method is the same. Traditionally, these are fried to make them crispy and delicious. If you'd prefer to make them without frying, try brushing them with oil and baking until crispy. Adapted from Mely Martinez. Serves 4-6.

3 Medium-sized yukon gold potatoes, or ~1 1/2 lbs

Salt and pepper to taste

1/4 C Vegetable oil, more if needed, to fry the tacos

10-12 Corn or corn/flour tortillas

Toothpicks, to hold tacos together

Garnishes - optional but recommended!

2 C lettuce, sliced into shreds

1/3 C MT Jack cheese, shredded

Hot Mama's Salsa

Avocado, sliced

Mexican cream or sour cream

Place whole potatoes in a medium-sized pan and cover with cold water. DO NOT peel or cut the potatoes. Heat the pot over medium-high and cook potatoes until tender, 20-25 minutes. Drain and let potatoes sit until they’re cool enough to handle. Peel and discard the skins.

In a bowl, mash the potatoes until you have a smooth paste and season with salt and pepper to taste. Set aside.

Heat about 1/4 cup of oil in a pan with straight sides over medium-high heat. Use more oil as needed.

While waiting for the oil to heat up, warm the tortillas on a dry, hot skillet or in the oven to make them more pliable. Wrap in a clean tea towel or tortilla warmer to keep them soft until ready to fill and fry.

Put 2-3 Tbs of the mashed potato filling on half of each tortilla and fold. Secure the sides of the tortilla with two toothpicks. Alternatively, to make flautas, place the filling near the edge of 1 side and roll the tortilla into a cigar shape, using a toothpick to secure it.

Place the folded or rolled tacos into the hot oil and fry for 1 1/2 minutes per side, or until golden brown and crispy. Work in batches to avoid crowding the pan, and have a large plate ready and covered with paper towels to absorb the excess oil. Repeat the process until you finish cooking all the tacos. Allow to cool somewhat before serving, then remove the toothpicks and serve on plates garnished with shredded cheese, lettuce, salsa, and any other toppings you like.


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