Mexican Entomatadas with Tomato Sauce (Printable)
Corn tortillas in savory tomato sauce, filled with cheese and topped with fresh garnishes
# Ingredient List:
→ Tomato Sauce
01 - 6 medium ripe tomatoes
02 - 2 cloves garlic
03 - 1/4 white onion
04 - 1-2 fresh serrano chilies (optional, for heat)
05 - 1/2 teaspoon ground cumin
06 - 1 teaspoon salt
07 - 1/2 teaspoon black pepper
08 - 2 tablespoons vegetable oil
→ Entomatadas
09 - 12 corn tortillas
10 - 1 cup queso fresco or crumbled feta (or sub with grated mild cheese)
11 - 1/2 cup sour cream or Mexican crema
12 - 1/4 cup chopped fresh cilantro
13 - 1/4 small onion, finely diced (for garnish)
14 - Vegetable oil, for frying
# Directions:
01 - Boil the tomatoes in a pot of water for 5-6 minutes, until skins split. Drain and transfer to a blender with garlic, onion, chilies (if using), cumin, salt, and pepper. Blend until smooth. Heat 2 tablespoons oil in a skillet. Pour in the tomato sauce and simmer over medium heat for 7-10 minutes, stirring occasionally, until slightly thickened. Adjust seasoning if needed.
02 - Heat a little oil in a separate skillet over medium heat. Lightly fry the tortillas one at a time for about 10 seconds per side, just until soft and pliable. Drain briefly on a paper towel.
03 - Dip each tortilla in the hot tomato sauce, coating both sides. Lay on a plate, fill with cheese, and fold in half or roll up. Repeat with all tortillas.
04 - Place 3 entomatadas on each plate. Drizzle with more tomato sauce, sprinkle with extra cheese, diced onion, and cilantro. Add a dollop of cream on top.
# Expert Tips:
01 -
- Its breakfast, lunch, or dinner masquerading as the same humble dish
- The tomato sauce transforms simple tortillas into something extraordinary
02 -
- Dont skip the quick tortilla fry or theyll turn soggy when dipped in sauce
- Keep the sauce warm while assembling so everything stays pliable
03 -
- Use tongs to handle hot tortillas without burning your fingers
- Warm your plates before serving so the entomatadas stay hot longer