Authentic Entomatadas
User Reviews
5
Authentic Entomatadas
Description
The tomato sauce for the entomatadas is made by roasting Roma tomatoes and jalapeño to develop a smoky flavor, then blending them with sautéed garlic and onion plus water to a smooth consistency. The sauce simmers to concentrate flavors and is seasoned with fresh black pepper and kosher salt.
Tortillas are briefly fried in hot oil, enough to soften and warm without becoming crisp, maintaining pliability for folding around the filling. The filling typically includes crumbled queso fresco, although shredded chicken can be used for variation. The folded tortillas are then dipped or covered with the tomato sauce before serving.
The dish highlights a combination of tangy tomato heat balanced by mild cheese and creamy toppings. Common garnishes include additional queso fresco, shredded lettuce for crunch, Mexican crema to add richness, and avocado or radishes for fresh texture contrast.
A cooking tip is to use foil in the skillet when roasting tomatoes to prevent burn marks and ease cleaning while achieving even roasting.
Ingredients
For the tomato sauce
- 4 Roma tomato
- ½ jalapeño
- 2 Tablespoons vegetable oil
- 2 garlic cloves
- ¼ onion
- ½ cup water
- kosher salt fresh, to taste
- black pepper fresh, to taste
For the Entomatadas
- 12 corn tortillas
- ¼ cup avocado oil or vegetable oil
- 2 to 3 cups queso fresco or shredded chicken, crumbled
Toppings
- queso fresco
- lettuce shredded
- Mexican crema
- avocado and/or radishes
Instructions
Make the tomato sauce:
- Roast the tomatoes and jalapeño in a skillet or comal over medium high heat. Turn all sides to make sure all sides are roasted evenly.
- In a separate medium to large pan, heat the oil on medium to high heat. Add the onion and garlic and sauté until onion is translucent, about 3 minutes.
- Once the tomatoes and onions have cooled off, add the tomatoes, jalapeno, garlic & onion to a blender along with ½ cup water. Puree until smooth. Note: Remove the tomato stems prior to blending
- Pour the tomato sauce in the same pan you cooked the onions and garlic. Bring to a boil and reduce heat to low. Simmer for about 10 minutes.
Make the entomatadas
- Heat two tablespoons of oil in a large skillet on medium-high heat. When the oil is very hot, add one tortilla at the time and cook each side for about 5 seconds or until tortilla is lightly fried. The tortillas should still be pliable for folding so make sure they're not fried for too long (See video on blog post on how to do this quick frying)
- As you fry each tortilla, place on a plate with a paper towel to drain excess oil. Repeat with remaining tortillas and add more oil if necessary.
- To assemble the entomatadas, dip each tortilla into the warm tomato sauce and place them on the serving plates. Fill with some queso fresco or shredded chicken (or your favorite filling) and either fold the tortilla or roll them like an enchilada.
- Top with remaining sauce and sprinkle queso fresco and other toppings of your choice.
- Serve immediately as they are best when eaten warm before the tortilla gets too soggy.
Notes
- Place aluminum foil in the skillet when roasting tomatoes and jalapeño to prevent burn marks and facilitate cleaning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Entomatadas
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Serving | 3entomatadas | |
| Calories | 390kcal | 20% |
| Carbohydrates | 34g | 11% |
| Protein | 20g | 40% |
| Fat | 19g | 29% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 45mg | 15% |
| Sodium | 429mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
