Description
Entomatadas are a traditional Mexican dish featuring corn tortillas dipped in a flavorful tomato-based sauce, filled with cheese, and topped with creamy garnishes. This recipe offers a quick and easy way to enjoy a comforting and delicious meal, perfect for any day of the week.
Ingredients
Scale
For the Sauce
- 5-6 pieces Plum Tomatoes (Substitute with Roma tomatoes if needed)
- 1/2 medium Yellow Onion
- 1/4 piece Jalapeño (Adjust based on spice tolerance)
- 1 clove Garlic
- 1/2 teaspoon Salt (Adjust according to taste)
- 1 cup Stock (Can use water if needed)
For the Tortillas and Filling
- 6-8 pieces Corn Tortillas (Store-bought or homemade)
- 1 cup Queso Fresco Cheese (Use mozzarella as alternative)
Toppings and Garnishes
- 1/2 cup Mexican Crema (Can substitute with sour cream)
- 1/4 cup Cotija Cheese (Optional topping)
- 1/4 cup Cilantro (Fresh garnish, optional)
Instructions
- Roast Tomatoes: Preheat your oven to 400°F (200°C). Rinse and de-stem the plum tomatoes, then place them on a baking sheet. Roast the tomatoes for 20-25 minutes until they are blistered and soft, bringing out a rich, smoky flavor.
- Sauté Aromatics: Heat a splash of oil in a pan over medium heat. Add the chopped yellow onion and minced garlic, sautéing them for 5-7 minutes or until the onion turns golden and fragrant.
- Blend Sauce: Transfer the roasted tomatoes, sautéed onion, garlic, jalapeño, and salt into a blender. Blend the ingredients until the mixture is smooth and vibrant.
- Simmer Sauce: Pour the blended sauce into a saucepan with a little oil. Warm the sauce over medium heat, letting it simmer. Adjust the consistency by adding stock or water as needed to achieve a saucy texture.
- Prepare Tortillas: Warm the corn tortillas in the oven or briefly fry them until they become pliable and easy to roll without breaking.
- Fill Tortillas: Dip each warmed tortilla into the prepared sauce to coat both sides. Fill with queso fresco or cheese of choice, then roll up tightly. Repeat this process for all tortillas.
- Serve: Arrange the filled entomatadas in a serving dish. Drizzle with the remaining tomato sauce, then top with Cotija cheese, Mexican crema, and fresh cilantro for garnish. Serve warm and enjoy!
Notes
- Adjust the jalapeño quantity depending on your preferred spice level.
- For a vegetarian option, ensure the stock is vegetable-based.
- Substitute queso fresco with mozzarella if unavailable.
- Mexican crema can be replaced with sour cream for a similar creamy texture.
- Warm tortillas properly to avoid breaking while rolling.
