Easy to make with a few pantry staples, entomatadas are similar to enchiladas. They contain similar ingredients; tortillas and a crumbly cheese filling. This recipe allows room for personalization too. Add whichever filling you fancy; cheese, beans or a protein. It's up to you.
Recipe courtesy of Mexican Please
- 6 plum tomatoes
- 1/2 onion
- 1/4 jalapeño
- 1 garlic clove
- 1/2 cup stock
- 1/2 teaspoon salt
- 8 corn tortillas
- 1 Cup queso fresco
- Mexican crema
- Cilantro, for garnish
- Cotija cheese, for garnish
Rinse and de-stem the tomatoes.
Roast them in a 400F oven for 20-25 minutes.
Roughly chop the 1/2 onion and saute in some oil over medium heat.
Add a peeled, whole garlic clove to the pan.
Saute until the onion starts to brown and then add the mixture to a blender.
Add the roasted tomatoes to the blender along with the onion mixture, 1/4 jalapeño and 1/2 teaspoon of salt.
Combine well and add another sliver of jalapeño for extra heat.
Add a dollop of oil to a saucepan over medium heat.
Add the tomato mixture from the blender and simmer for a few minutes.
If looking to keep the sauce liquidy, add 1/2 cup of stock.
Take a final taste for seasoning.
Add more salt if necessary.
Heat up the corn tortillas in the oven.
You can alternatively give them a flash fry in some oil.
Use tongs to give the tortillas a swim in the tomato sauce.
Add the coated tortillas to a plate and fill with cheese.
Other good options for fillings: refried beans, raw onion, shredded chicken or your protein of choice.
Fold the tortillas and coat them with plenty of the tomato sauce.
You can optionally give them a few minutes in the oven to warm up.
Top them with a sprinkling of Cotija cheese, Mexican Crema and finely chopped cilantro.