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5.0 from 33 votes

Entomatadas de Queso

Entomatadas de Queso are classic Mexican comfort food. Soft corn tortillas are soaked in a rich, homemade tomato sauce and filled with creamy queso fresco and crisp onions.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 6
Calories: 389 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

For the Sauce:
  • 650 g (about 1.5 lbs) ripe Roma tomatoes
  • 2 serrano chiles (optional)
  • vegetable oil
  • 3 large garlic cloves
  • ½ onion
  • ½ cup water
  • 1½ teaspoons salt or chicken bouillon powder
  • 3 sprigs of epazote dried or fresh
For the Entomatadas:
  • 20 corn tortillas
  • vegetable oil
  • ½ onion , finely chopped
  • 1 cup crema (Mexican sour cream)
  • 200 g (about 7 oz) queso fresco, añejo, or cotija, crumbled

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Garnish: Spoon additional tomato sauce over the entomatadas. Sprinkle more crumbled cheese, chopped onion, and a drizzle of crema on top. Serve the warm.
  7. 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.