How to Make the Perfect Entomatadas Every Time!
Have you ever had entomatadas, or tasted this Mexican dish made of homemade corn tortillas that are first fried and then bathed in a tomato sauce? Do you want to try making this delicious food at home? If so, keep reading. This guide will give you the tips you need to make the perfect entomatadas every time. There are many ways to create the dish, but these simple methods will guarantee that your entomatadas come out great every time!
A perfect entomatada is best served with a side of rice and beans, both of which can be fried in oil for a crispy side dish. You could also serve it with pico de gallo, guacamole, or avocado slices.
You can vary the dish by choosing different cheeses. Types of Cheeses you can use to make Entomatadas:
- Queso Fresco (traditional)
- Queso Panela
- Requesón (or Ricotta)
- Cotija (For topping only. This cheese is very salty)
- Añejo (For topping only. This cheese is also very salty)
- Queso Oaxaca and Queso Monterey will not have enough time to melt and not ideal for stuffing.
Serve these Entomatadas with Beef Carnitas Tacos, Slow-Cooker Shredded Chicken Tacos or Marinated Hot Pork: Carne Adovada Tacos.
PrintEntomatadas
Entomatadas are a typical Mexican dish made of a folded homemade corn tortilla which has first been fried in oil and then bathed in a tomato sauce made from tomatoes, garlic, onion, jalapeno and salt. You can vary the dish by choosing different cheeses.
- Prep Time: :30
- Cook Time: :10
- Total Time: :40
- Yield: 2 1x
- Category: Side Dish
- Method: Stove Top / Oven
- Cuisine: Mexican
Ingredients
- 5–6 plum tomatoes
- 1/2 onion
- 1/4 jalapeno (plus more to taste)
- 1 garlic clove
- 1/2 cup stock (optional, but tasty!)
- 1/2 teaspoon salt (plus more to taste)
- olive oil
- 6–8 homemade corn tortillas
- 1 cup Queso Fresco cheese (or your cheese of choice)
- Mexican Crema
- cilantro for garnish (optional)
- Cotija cheese for topping (optional)
Instructions
- Start by rinsing and de-stemming the tomatoes. Roast them in a 400F oven for 20-25 minutes.
- Roughly chop the 1/2 onion and saute in some oil over medium heat. Add a peeled, whole garlic clove to the pan. Saute until the onion starts to brown and then add the mixture to a blender.
- Add the roasted tomatoes to the blender along with the onion mixture, 1/4 jalapeno, and 1/2 teaspoon of salt. Combine well. If you want more heat add another sliver of jalapeno.
- Add a dollop of oil to a saucepan over medium heat. Add the tomato mixture from the blender and simmer for a few minutes. You can optionally add 1/2 cup of stock at this point — this will keep the sauce liquidy. Take a final taste for seasoning, adding more salt if necessary.
- Heat up the corn tortillas in the oven. You can alternatively give them a flash fry in some oil.
- Use tongs to give the tortillas a swim in the sauce. Add the coated tortillas to a plate and fill with cheese. Other good options for fillings: refried beans, raw onion, shredded chicken, or your protein of choice.
- Fold the tortillas (or roll them up) and coat them with plenty of the tomato sauce. You can optionally give them a few minutes in the oven to warm up.
- Top them with a sprinkling of Cotija cheese, Mexican Crema, and finely chopped cilantro. Serve immediately.
Notes
- Instead of using a red sauce, you can use green salsa verde, and your Entomatadas Verdes will be just as delicious.
- If you prefer, you can prepare the sauce without the jalapeño pepper.
Nutrition
- Serving Size: 2