Entomatadas de Queso
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6
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Calories
389 kcal
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Course
Main Course
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Cuisine
Mexican
Entomatadas de Queso
Description
The recipe begins by roasting whole Roma tomatoes with serrano chiles, onion, and garlic cloves until charred in places, concentrating their flavors. These ingredients are blended with water into a smooth sauce, which is then simmered with salt or chicken bouillon and epazote to thicken and deepen its taste.
The corn tortillas are lightly fried briefly to prevent tearing when soaked in the sauce. Each tortilla is dipped into the warm tomato sauce, then filled with finely chopped onion, crema, and crumbled cheese such as queso fresco or añejo, and folded to form entomatadas.
The dish offers a balance of bright tomato flavor, gentle heat from the chiles, creaminess from the cheese and crema, and the slight chew of the tortillas. The epazote herb adds a distinctive medicinal note characteristic of Mexican cuisine.
Entomatadas are typically served as a satisfying meal or snack, enjoyed while the sauce remains warm and fresh.
Ingredients
For the Sauce:
- 650 g Roma tomatoes about 1.5 lbs, ripe
- 2 serrano chile optional
- vegetable oil
- 3 garlic large cloves
- ½ onion
- ½ cup water
- 1½ teaspoons salt or chicken bouillon powder
- 3 epazote dried or fresh, sprigs
For the Entomatadas:
- 20 corn tortillas
- vegetable oil
- ½ onion , finely chopped
- 1 cup crema (Mexican sour cream)
- 200 g queso fresco or añejo or cotija, crumbled
Instructions
- Prepare the Sauce: Place the tomatoes, onion, serrano, and whole garlic cloves (with the skin on) on a baking sheet. Drizzle with olive oil and season with salt and pepper. Broil until charred in spots, about 10 minutes. Set aside to cool slightly for about 5 minutes.
- Transfer the roasted vegetables to a blender. Squeeze the roasted garlic out of its skin into the blender. Add ½ cup water, and puree until smooth, being careful not to overfill the blender.
- Cook the Sauce: Heat oil in a 12-inch skillet. Pour in the blended tomato mixture. Let it simmer for a few minutes. Add salt or chicken bouillon and epazote sprigs. Cook on medium-low heat for about 15 minutes until the sauce thickens. Remove the epazote before using it.
- Prepare the Tortillas: Lightly fry store-bought corn tortillas in hot oil for a few seconds to prevent them from falling apart in the sauce. Place them on paper towels to drain excess oil.
- Assemble the Entomatadas: Dip each tortilla into the warm tomato sauce, ensuring it's fully coated. Place the tortilla on a plate, add crumbled cheese, chopped onion, and crema as filling. Fold or roll the tortilla. Repeat the process, placing the filled tortillas neatly on a serving platter.
- Garnish: Spoon additional tomato sauce over the entomatadas. Sprinkle more crumbled cheese, chopped onion, and a drizzle of crema on top. Serve the warm.
- Optional for Handmade Tortillas: If using fresh, handmade tortillas, skip the frying step. Simply dip them directly into the tomato sauce, assemble with cheese and onions, and garnish as usual.
User Reviews
Overall Rating
5
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