ChefSnapOpen in the app

Mexican

Entomatadas

Warm corn tortillas are dipped in a fresh jitomate sauce, filled with crumbled queso fresco, and folded into soft, saucy parcels. They are finished with crema, more cheese, and thin onion slices, just as they are often served for a comforting Mexican breakfast or comida.

Entomatadas — Mexican — ChefSnap
15 minsPrep
25 minsCook
3Serves
EasyDifficulty
560 kcal per serving19g protein 54g carbs 30g fat
Watch it made — EntomatadasWatch it madeKari Receta · 1:16

Ingredients

Method

  1. Place the tomatoes, onion piece, garlic, and serrano chile in a saucepan, cover with water, and boil until the tomatoes are very soft, about 8 minutes.
  2. Transfer the cooked tomatoes, onion, garlic, serrano, and 1/3 cup chicken broth or water to a blender and blend until smooth.
  3. Heat 1 tablespoon oil or lard in a skillet over medium heat, pour in the blended sauce, and simmer for 8 to 10 minutes until slightly thickened.
  4. Season the sauce with salt and keep it warm over low heat.
  5. Heat the remaining oil or lard in a separate skillet and quickly pass each tortilla through the fat for a few seconds per side, just until softened but not crisp.
  6. Dip each softened tortilla into the warm tomato sauce, coating both sides.
  7. Fill each sauced tortilla with a spoonful of crumbled queso fresco, fold it in half, and place it on serving plates.
  8. Spoon more warm tomato sauce over the folded tortillas.
  9. Top with Mexican crema, remaining queso fresco, and thin slices of white onion.
  10. Serve immediately while the tortillas are soft and the sauce is hot.

Common questions

Can I substitute the queso fresco or crema in entomatadas if I can’t find them?

Yes. Use feta or mild farmer cheese instead of queso fresco, and substitute Mexican crema with sour cream thinned with a little milk. The flavor will be slightly tangier, but the texture and richness work well.

How long does it take to make entomatadas from start to finish?

Plan for about 25 to 35 minutes total. The sauce takes around 15 minutes, and assembling the tortillas takes another 10 to 15 minutes. Work quickly once the tortillas are dipped so they don’t get soggy.

What are the most common mistakes when making entomatadas?

Overcooking the tortillas in oil is the biggest mistake; they should only soften, not crisp. Also, don’t undercook the sauce or skip salting it well. Too much sauce on the tortillas can make them fall apart.

Can I make the tomato sauce or the whole dish ahead of time?

Yes. The sauce can be made 2 to 3 days ahead and refrigerated, then reheated gently. For best texture, fry and assemble the tortillas just before serving, since dipped tortillas soften quickly and are best eaten fresh.

What should I serve with entomatadas?

Serve them with refried beans, rice, avocado slices, or a simple salad. A little extra crema, crumbled queso fresco, and sliced onion on top are classic. They’re best served warm, right after assembling.