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Entomatadas Recipe

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4 from 61 reviews

Entomatadas are a traditional Mexican dish featuring tender corn tortillas dipped in a rich, homemade tomato sauce, filled with crumbly queso fresco, and topped with creamy Mexican crema and fresh garnishes. This comforting recipe involves roasting and broiling vegetables to create a smoky, flavorful sauce, lightly frying tortillas to keep them pliable, and assembling all the components for a vibrant, satisfying meal perfect for any occasion.

Ingredients

Tomato Sauce Ingredients

  • 1 1/2 pounds ripe tomatoes (sliced in half lengthwise)
  • 1/2 medium white onion
  • 4-5 cloves garlic (unpeeled)
  • 1-2 jalapeño peppers (optional - sliced in half lengthwise, cored for milder heat)
  • 1/2 cup chicken broth (or veggie broth/water)
  • 1 tablespoon neutral oil (or lard)
  • 1 teaspoon salt (or to taste)

Entomatadas and Toppings

  • 12 corn tortillas
  • 1/2 cup neutral oil (for frying, use as needed)
  • 8-10 ounces queso fresco (crumbled, or cotija cheese)
  • 1/2 cup Mexican crema (or sour cream thinned with a splash of milk)
  • 1/4 cup chopped cilantro
  • 1/4 cup thin-sliced white onion
  • Optional toppings: radish slices, avocado, shredded lettuce, hot sauce

Instructions

  1. Make the Tomato Sauce: Preheat your oven to broil and position the rack in the center. Prepare a baking sheet lined with foil or parchment paper.
  2. Roast Vegetables: Place the sliced tomatoes and jalapeño peppers on the baking sheet with the skin side up. Add the white onion and unpeeled garlic cloves alongside.
  3. Broil: Broil the vegetables for 8-10 minutes until the skins are charred and start bubbling. Remove from the oven and allow to cool slightly.
  4. Peel: Peel the garlic cloves and optionally peel the tomato and jalapeño skins to reduce bitterness, though leaving some skin adds smoky flavor.
  5. Blend Sauce: Transfer the roasted tomatoes, jalapeños, onion, and garlic to a blender. Add 1/2 cup chicken broth and blend until smooth.
  6. Simmer Sauce: Heat 1 tablespoon of neutral oil or lard in a pot over medium heat. Pour in the blended sauce and simmer for at least 10 minutes to thicken slightly. Season with salt to taste and keep warm.
  7. Prepare Tortillas: In a skillet, heat a thin layer of neutral oil over medium-high heat. Fry each corn tortilla for 10-15 seconds per side, just until they become pliable but not crisp. Drain on paper towels, adding more oil as needed for frying.
  8. Coat Tortillas: Dip each fried tortilla into the warm tomato sauce, coating both sides evenly. Lay dipped tortillas on a plate.
  9. Assemble Entomatadas: Spoon crumbled queso fresco onto each tortilla and fold in half carefully to encase the filling.
  10. Serve: Top entomatadas with additional tomato sauce, extra queso fresco, Mexican crema, thinly sliced onion, and chopped cilantro. Add optional toppings like radish slices, avocado, shredded lettuce, and hot sauce as desired. Serve warm.

Notes

  • Lightly frying tortillas makes them pliable and prevents cracking when folded.
  • The jalapeño peppers can be adjusted or omitted based on your preferred spice level.
  • Roasting and broiling vegetables bring out a rich, smoky flavor for the sauce.
  • Mexican crema adds a creamy tangy finish; substitute with sour cream thinned with milk if unavailable.
  • Optional toppings like radishes and avocado add freshness and texture contrasts.
  • Store leftover sauce in the refrigerator for up to 3 days; reheat gently before use.

Find it online: https://recipethrive.com/entomatadas-recipe/