Entomatadas Mexican Tomato Tortillas (Print version)

Corn tortillas soaked in homemade tomato sauce, filled with cheese, and garnished with fresh onions, cilantro, 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 cheese
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 it:

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.
02 - 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.
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 until soft and pliable. Drain briefly on a paper towel.
04 - 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.
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.

# Expert suggestions:

01 -
  • The tomato sauce comes together in minutes but tastes like it simmered all day
  • Perfect for using up slightly older tomatoes that need a purpose
  • Comes together so fast you can make it on a Tuesday after work
02 -
  • Cold tortilla will crack when you fold them, so keep them warm while you work
  • The sauce should be hot when you dip the tortillas or they won't absorb the flavor properly
  • Dont overfill them or they'll fall apart when you try to plate them
03 -
  • Set up an assembly line: sauce station, filling station, plating station
  • Warm your plates in the oven so everything stays hot longer
  • Have everything prepped before you start dipping because the process moves fast

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