Description
Entomatadas are a quick, flavorful Mexican dish featuring corn tortillas dipped in a roasted tomato sauce, filled with queso fresco, and topped with crema and Cotija cheese. This recipe offers a perfect balance of smoky, tangy, and creamy flavors, making it an ideal meal for a satisfying lunch or dinner.
Ingredients
Scale
For the Sauce
- 5-6 pieces Plum Tomatoes (substitute with Roma tomatoes if needed)
- 1/2 medium Yellow Onion
- 1/4 piece Jalapeño (adjust based on spice tolerance)
- 1 clove Garlic
- 1/2 teaspoon Salt (adjust to taste)
- 1 cup Stock (can use water if preferred)
For the Entomatadas
- 6-8 pieces Corn Tortillas (store-bought or homemade)
- 1 cup Queso Fresco Cheese (can use mozzarella as an alternative)
- 1/2 cup Mexican Crema (substitute with sour cream if needed)
- 1/4 cup Cotija Cheese (optional topping)
- 1/4 cup Cilantro (fresh garnish, optional)
Instructions
- Roast Tomatoes: Preheat the oven to 400°F (200°C). Rinse and remove the stems from the plum tomatoes. Place them on a baking sheet and roast for 20-25 minutes until they become blistered and soft, which deepens their flavor.
- Sauté Aromatics: Heat a splash of oil in a pan over medium heat. Add chopped yellow onion and minced garlic. Sauté for 5-7 minutes until the onions turn golden and fragrant, enhancing the sauce’s base flavor.
- Blend Sauce: In a blender, combine the roasted tomatoes, sautéed onion and garlic, jalapeño, and salt. Blend until the mixture is smooth and well combined, forming the entomatada sauce.
- Simmer Sauce: Pour the blended sauce into a saucepan with a little oil. Warm it over medium heat and simmer gently. Adjust the sauce’s thickness by adding stock or water as needed, stirring occasionally to prevent sticking.
- Prepare Tortillas: Warm the corn tortillas either in the oven or briefly fry them until they are pliable and easy to roll without breaking.
- Fill Tortillas: Dip each warm tortilla into the simmering sauce to coat it thoroughly. Place a portion of queso fresco cheese or your preferred filling on each tortilla, then roll them up tightly. Repeat for all tortillas.
- Serve: Arrange the filled entomatadas in a serving dish. Drizzle remaining sauce over the top. Garnish with Cotija cheese, Mexican crema, and fresh cilantro if desired before serving.
Notes
- You can substitute Roma tomatoes if plum tomatoes are not available.
- Adjust jalapeño quantity based on your preferred spice level.
- Queso fresco can be replaced with mozzarella cheese as an alternative.
- Mexican crema can be substituted with sour cream if needed.
- Warming tortillas properly prevents them from breaking when rolled.
- For a richer flavor, consider roasting the jalapeño with the tomatoes.
- This dish pairs well with refried beans or a fresh salad.
