Mexican Entomatadas with Tomato Sauce (Print View)
Corn tortillas lightly fried, dipped in savory tomato sauce, filled with queso fresco, and garnished with crema, onion, and cilantro.
# What You'll Need:
→ Tomato Sauce
01 - 6 medium ripe tomatoes
02 - 2 cloves garlic
03 - 1/4 white onion
04 - 1-2 fresh serrano chilies
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
11 - 1/2 cup sour cream or Mexican crema
12 - 1/4 cup chopped fresh cilantro
13 - 1/4 small onion, finely diced
14 - Vegetable oil for frying
# How to Make:
01 - Boil tomatoes in a pot of water for 5-6 minutes until skins split. Drain and transfer to a blender with garlic, onion, chilies, cumin, salt, and pepper. Blend until smooth. Heat 2 tablespoons oil in a skillet. Pour in 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 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 Suggestions:
01 -
- It transforms humble ingredients into something that tastes like it came from a Mexican grandmother kitchen
- The tomato sauce becomes this rich velvety coating that makes every bite sing
- You can throw these together in under 40 minutes but they taste like they took all day
02 -
- Dont skip the light frying step for tortillas or they will fall apart when you dip them in sauce
- The sauce should be hot but not violently bubbling when you dip the tortillas
- Work quickly once you start dipping—cold tortillas do not fold nicely
03 -
- Make extra sauce and freeze it—you will thank yourself later
- Warm your serving plates in the oven so the entomatadas stay hot longer