Entomatadas are a traditional Mexican dish consisting of corn tortillas folded, bathed in a fresh tomato sauce, and filled with fresh cheese and onion. Unlike enchiladas, which use chili sauce, entomatadas are distinguished by their smooth, slightly acidic tomato sauce, making them ideal for those who prefer a milder flavor. Originally from central Mexico, they are a classic of home cooking, perfect for breakfast, lunch, or a light dinner.
This recipe is very versatile: you can serve them as a main dish accompanied by a green salad, or as an appetizer to share. The preparation is simple but requires cooking the tomatoes and garlic, blending them with onion, and frying the tortillas before bathing them in the sauce. The fresh cheese, crumbled and mixed with onion, adds a creamy texture that contrasts with the softness of the tortilla.
If you are looking for a vegetarian option, these entomatadas are perfect, as they contain no meat. Additionally, you can adjust the spiciness by adding jalapeño pepper to the sauce, although the original recipe does not include it. In short, entomatadas are a comforting, flavorful, and easy-to-make dish at home.
Prep
35 min
Cook
25 min
Servings
12
Calories
350 kcal
Place the tomatoes (the jalapeño pepper if you want to put it, but it doesn't have as mentioned above), and the garlic in a medium pot and cover them with water. Cook them at medium high temperature for 15 to 20 minutes until soft and cooked.
In a bowl, mix the cheese with 1/2 cup of the split onion. (We are going to use the rest of the onion for the sauce).
When the tomatoes and chili are cooked, add them to the blender along with the 2 cloves of garlic. Blend until you have a fine and smooth sauce.
Heat the tablespoon of oil in a pan at medium high temperature and add the onion; cook until it is translucent and a little golden on the edges.
Add the tomato sauce to the pan and cook for about 2 minutes until it boils; lower the temperature and let it boil for 10 minutes. When you cook this tomato sauce longer it tastes richer and the tomatoes lose their acidity.
In a separate pan, heat the rest of the oil to medium temperature, and quickly fry the tortillas on each side. Watch them place on a plate until you have all the fried tortillas. Use paper towels to absorb any excess oil. (My mother doesn't fry tortillas, she just heats them on a griddle).
Once all the tortillas are passed through the oil, dip one by one in the tomato sauce, making sure that the tortilla gets wet on both sides.8. Place the tortilla on a plate, put a spoonful of the cheese and onion mixture on it and fold it. Continue dipping each tortilla in the tomato sauce. When serving, sprinkle your tomato dishes with the rest of the cheese and onion mixture.
