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–+ servings

Entomatadas

These authentic Mexican entomatadas are bathed in a homemade tomato sauce & stuffed with crumbled queso fresco for an easy weeknight dinner.
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Course dinner, lunch
Cuisine Mexican, vegetarian
Servings 4 people

Ingredients
  

  • 6-7 Roma tomatoes
  • ½ onion
  • ½ red pepper
  • 2 garlic cloves
  • 1 ½ teaspoon oregano
  • ½ teaspoon ground cumin
  • ½ teaspoon salt plus more to taste
  • 2 tablespoon cilantro
  • 1 jalapeno optional
  • ½ cup chicken broth optional, to thin
  • Vegetable oil
  • 6-8 corn tortillas
  • 3 cups Queso Fresco or your cheese of choosing
  • Mexican Crema or sour cream Optional, for garnish
  • Chopped cilantro Optional, for garnish
  • Diced white onion Optional, for garnish

Instructions
 

  • Start by rinsing and de-stemming the tomatoes.
  • Quarter ½ of a white onion. Quarter ½ of a red pepper.
  • Add all of this to a pot of water, along with garlic and jalapeno or serrano (if using).
  • Bring to a boil. After 3-5 minutes, using a pair of kitchen tongs, remove ingredients from the water and transfer to a blender.
  • Blend with ½ teaspoon of salt, oregano, cumin and cilantro. Combine well. Taste and adjust salt as needed. If using jalapeno, serrano or any other type of chile, add this a few slices at a time until you reach your desired heat level.
  • In a frying pan, heat 2 tablespoons of oil and fry each tortilla in the oil. Remove one by one and place on a plate.
  • In a separate frying pan, add 1 tablespoon of oil over medium heat. Add all of the tomato sauce from the blender and bring to a simmer.
  • Use a pair of kitchen tongs to dip tortillas in the tomato sauce one at a time, completely submerging the tortilla in the sauce. Then, remove the tortilla and put it onto a plate as it comes out of the sauce, filling with crumbled cheese.
  • Fold the tortilla – or roll it up – and once you have two or three on a plate, coat them with more tomato sauce.
  • Garnish with Mexican Crema, a sprinkling of finely chopped cilantro, and diced onion. Serve immediately. Accompany with hot sauce of your choosing depending on the entomatadas’ heat level.

Notes

At any point while you are making the entomatadas, if the sauce is looking a little thick, you can add up to a ½ cup of stock to thin it out or make the sauce stretch to feed more people.
Variation: Alternatively you can roast the roma in a 400F oven for 20-25 minutes. This takes a little longer, but will intensify the tomato flavors and can be well worth it if you’ve got the time.
Keyword Entomatadas, entomatadas recipe
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