Mexican Entomatadas with Tomato Sauce (Printable Version)
Tender corn tortillas in rich tomato sauce with cheese and fresh toppings
# 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 (optional, for heat)
05 - 1/2 teaspoon ground cumin
06 - 1 teaspoon salt
07 - 1/2 teaspoon black pepper
08 - 2 tablespoons vegetable oil
→ Entomatadas
09 - 12 corn tortillas
10 - 1 cup queso fresco or crumbled feta (or sub with grated mild cheese)
11 - 1/2 cup sour cream or Mexican crema
12 - 1/4 cup chopped fresh cilantro
13 - 1/4 small onion, finely diced (for garnish)
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 a blender with garlic, onion, chilies (if using), cumin, salt, and pepper. Blend until completely smooth.
02 - Heat 2 tablespoons oil in a skillet over medium heat. Pour in the tomato sauce and simmer for 7-10 minutes, stirring occasionally, until slightly thickened. Adjust seasoning if necessary.
03 - Heat a small amount of oil in a separate skillet over medium heat. Lightly fry each tortilla for about 10 seconds per side just until soft and pliable. Drain briefly on paper towels.
04 - Dip each tortilla in the hot tomato sauce, coating both sides thoroughly. Place on a plate, fill with cheese, and fold in half or roll up. Repeat process with all tortillas.
05 - Arrange 3 entomatadas on each serving plate. Drizzle with additional tomato sauce, then sprinkle with extra cheese, diced onion, and fresh cilantro. Top with a dollop of sour cream or crema.
# Helpful Hints:
01 -
- These are faster than enchiladas but just as satisfying, perfect for busy weeknights when you still want something that feels special
- The tomato sauce becomes this rich, velvety blanket that ties everything together in a way that feels like home no matter where youre from
02 -
- I once skipped the light frying step and tried dipping cold tortillas straight into the sauce, which resulted in a soggy mess that fell apart before I could even fold them
- Letting the sauce simmer until it coats the back of a spoon is what keeps the tortillas from turning into mush, so dont rush that part
03 -
- If your sauce seems too bitter after blending, add a tiny pinch of sugar to balance the acidity before simmering
- Warm your serving plates in the oven for a few minutes so everything stays hot longer