Mexican Entomatadas with Tomato Sauce (Printable)

Corn tortillas bathed in homemade tomato sauce, filled with fresh cheese and garnished with crema, cilantro and onion.

# 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 Assembly

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

# Directions:

01 - Boil tomatoes in a pot of water for 5-6 minutes until skins split. Drain and transfer to blender with garlic, onion, serrano chilies, cumin, salt, and pepper. Blend until completely smooth.
02 - Heat 2 tablespoons oil in a skillet over medium heat. Pour in blended tomato sauce and simmer for 7-10 minutes, stirring occasionally until slightly thickened. Adjust seasoning as needed.
03 - Heat small amount of oil in separate skillet over medium heat. Lightly fry tortillas one at a time for approximately 10 seconds per side just until soft and pliable. Drain briefly on paper towels.
04 - Dip each prepared tortilla into hot tomato sauce, coating both sides thoroughly. Place on plate, fill with cheese, and fold in half or roll up. Continue process until all tortillas are assembled.
05 - Arrange 3 entomatadas on each serving plate. Drizzle with additional tomato sauce, sprinkle with extra cheese, diced onion, and fresh cilantro. Top with dollop of sour cream or crema.

# Expert Tips:

01 -
  • They come together in under 40 minutes but taste like something that simmered all afternoon
  • The tomato sauce is deeply flavorful and works on everything from eggs to plain rice
  • You can prep the components ahead and assemble when everyone's ready to eat
02 -
  • Don't skip the quick fry on the tortillas, it keeps them from disintegrating when they hit the sauce
  • The sauce should be hot when you dip the tortillas, not lukewarm or they'll get soggy
  • Work quickly when assembling so everything stays warm
03 -
  • Make the sauce a day ahead and reheat it gently, the flavors meld beautifully overnight
  • Warm your plates before serving so the entomatadas stay hot longer

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