Mexican Entomatadas with Tomato Sauce (Printable Version)

Soft corn tortillas dipped in rich tomato sauce, filled with queso fresco and topped with fresh cilantro, onion, and cream.

# What You 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

# How to Make It:

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 if using, 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 to taste.
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 fried tortilla into hot tomato sauce, coating both sides completely. Place on plate, fill with cheese, and fold in half or roll up. Repeat process with remaining tortillas.
05 - Arrange 3 entomatadas per serving plate. Drizzle with additional tomato sauce, sprinkle with extra cheese, diced onion, and cilantro. Top with dollop of sour cream or crema.

# Expert Tips:

01 -
  • They come together in just 35 minutes but taste like they simmered all afternoon
  • The combination of warm tomato soaked tortillas and cool creamy toppings is pure comfort
  • You can customize them endlessly with different fillings and toppings
02 -
  • Do not let the tortillas soak in the sauce too long or they will disintegrate
  • Keep the sauce warm while you work, cold sauce makes the tortillas stiff and hard to fold
  • Frying the tortillas first creates a protective layer that keeps them from falling apart
03 -
  • Warm your plates in the oven before serving to keep the entomatadas hot longer
  • If your sauce is too acidic, add a pinch of sugar to balance it out
  • Use tongs to handle the dipped tortillas, your fingers will thank you

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