Mexican Entomatadas with Tomato Sauce (Printable)
Corn tortillas dipped in rich tomato sauce, filled with cheese and garnished with fresh cilantro, onions, and cream.
# 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
# Method:
01 - Boil tomatoes in a pot of water for 5-6 minutes until skins split. Drain and transfer to blender with garlic, onion, chilies, cumin, salt, and pepper. Blend until smooth.
02 - 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.
03 - 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 paper towel.
04 - Dip each tortilla in hot tomato sauce, coating both sides. Lay on plate, fill with cheese, and fold in half or roll up. Repeat with all tortillas.
05 - 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.
# Insider Tips:
01 -
- Comfort food that comes together in under 40 minutes, perfect for those nights when you need something nourishing but dont have hours to spend cooking
- The tomato sauce creates this incredible velvety texture that transforms simple corn tortillas into something restaurant-worthy
02 -
- Don't skip the light frying step, or your tortillas will fall apart when you try to dip them in sauce
- The sauce needs to be hot when you dip the tortillas, or they won't absorb enough flavor
03 -
- Work in batches when dipping the tortillas so the sauce stays hot throughout the process
- If your tortillas are cracking, they're too cold, let them come to room temperature before starting