Mexican Entomatadas with Tomato Sauce (Printable Version)

Corn tortillas coated in homemade tomato sauce, filled with queso fresco and topped with crema, onions, and cilantro.

# 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

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 a blender with garlic, onion, serrano chilies if using, cumin, salt, and pepper. Blend until smooth.
02 - Heat 2 tablespoons oil in a skillet. Pour in the tomato sauce and simmer over medium heat for 7-10 minutes, stirring occasionally, until slightly thickened. Adjust seasoning if needed.
03 - Heat a little oil in a separate skillet over medium heat. Lightly fry tortillas one at a time for about 10 seconds per side, just until soft and pliable. Drain briefly on a paper towel.
04 - Dip each tortilla in the hot tomato sauce, coating both sides. Lay on a plate, fill with cheese, and fold in half or roll up. Repeat with all tortillas.
05 - Place 3 entomatadas on each plate. Drizzle with more tomato sauce, sprinkle with extra cheese, diced onion, and cilantro. Add a dollop of cream on top.

# Expert Tips:

01 -
  • That handmade sauce puts anything from a jar to shame, and the way it soaks into warm tortillas is pure magic
  • It's the kind of comfort food that welcomes improvisation, whether you're feeding a crowd or treating yourself to something special on a Tuesday night
02 -
  • If your tortillas crack when you fold them, they're too cold or too dry, wrap them in a damp towel and microwave for 20 seconds
  • The sauce needs to be hot when you dip the tortillas, not room temperature, or they won't absorb enough flavor
  • Don't skip the quick fry step, it creates a barrier so the tortillas don't turn into mush once sauced
03 -
  • Dry your tomatoes after boiling them, excess water will make your sauce thin and weak
  • Keep the sauce warm on the back of the stove while you assemble, you'll need it hot throughout

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