Entomatadas

Picture warm corn tortillas kissed by a silky tomato sauce, folded tenderly around creamy queso fresco, and finished with cool crema and a shower of crisp onion. The first bite is bright and comforting at once, tomato sweetness meeting a gentle chile warmth while the tortillas stay soft with a little chew. This one’s a total game-changer for weeknights and weekends alike, and trust me, you’re going to love this.

Behind the Recipe

Entomatadas are one of those dishes that feel like a hug from the kitchen, simple ingredients speaking loudly when handled with care. I first learned to dip tortillas straight into a just-simmered tomato sauce, then fold them while the tortillas are still supple and fragrant. The ritual is soothing, the results are irresistible, and now let’s glide from story to skillet and cook a batch together.

Recipe Origin or Trivia

In Mexico, families have long bathed corn tortillas in sauces to create comforting plates like entomatadas, enchiladas, and enfrijoladas. Entomatadas specifically feature a tomato-forward sauce blended with aromatics and sometimes a touch of oregano, then the tortillas are folded and finished with queso fresco, crema, and onion. It is a gentle, homey classic that highlights the flavor of ripe tomatoes and good tortillas. Wikipédia

Why You’ll Love Entomatadas

Before we heat the pan, here is why these will quickly join your favorites, and now let’s dive into the delicious details.
Versatile: Serve them plain with cheese, or add shredded chicken or beans for extra protein.
Budget-Friendly: Tomatoes, corn tortillas, and pantry spices keep costs low while delivering big flavor.
Quick and Easy: The sauce blends fast and the assembly flows in minutes once the tortillas are ready.
Customizable: Adjust chile heat, swap fillings, and play with garnishes to match your mood.
Crowd-Pleasing: Bright tomato sauce and creamy toppings make every bite balanced and comforting.
Make-Ahead Friendly: The sauce and toppings can be prepped in advance for swift assembly.
Great for Leftovers: Extra sauce turns into tomorrow’s chilaquiles or a quick tomato soup base.

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Chef’s Pro Tips for Perfect Results

Before the stove warms, a few insider pointers will set you up for success.

• Soften tortillas briefly in oil: A quick pass through hot oil keeps them pliable and prevents tearing. Mexico In My Kitchenmuydelish.com
• Blend then simmer: Blending raw tomatoes with aromatics, then simmering, deepens flavor and removes rawness. Mexico In My Kitchen
• Season in layers: Salt the sauce to taste, then adjust again after dipping tortillas for perfect balance.
• Assemble while warm: The tortillas fold beautifully and absorb sauce best when everything is hot.
• Finish with contrast: Cool crema, fresh onion, and a sprinkle of queso fresco add lift and texture.

Kitchen Tools You’ll Need

A calm setup makes the cooking feel like a flow, not a rush.
Blender or Food Processor: For a smooth, velvety tomato sauce.
Large Skillet or Sauté Pan: To simmer sauce and dip tortillas with ease.
Medium Skillet: For quickly softening tortillas in oil.
Tongs: To handle tortillas gently without tearing.
Slotted Spoon or Spider: To lift tortillas from oil with minimal mess.
Shallow Serving Plates: Wide surfaces make folding and saucing tidier.

Ingredients in Entomatadas

The harmony here comes from ripe tomatoes, soft corn tortillas, and fresh garnishes, each bringing color, aroma, and texture to the plate. These amounts yield about 12 entomatadas, perfect for 4 to 6 servings. Mexico In My Kitchenmuydelish.comRick Bayless

1. Ripe Roma Tomatoes: 1 1,2 pounds, about 6 to 8 provides a naturally sweet, bright base for the sauce.
2. Serrano or Jalapeño Chile: 1 small adds gentle heat that complements tomato without overpowering. Wikipédia
3. Garlic Cloves: 2 brings savory depth and aroma to the blend. Mexico In My Kitchen
4. White Onion, diced: 3,4 cup builds sweetness and body in the sauce as it simmers. Mexico In My Kitchen
5. Mexican Oregano, dried: 1,2 teaspoon lends herbal warmth that loves tomatoes. Wikipédia
6. Chicken or Vegetable Broth: 1 cup thins the sauce to dipping consistency while adding flavor. Rick Bayless
7. Fine Sea Salt: 1 teaspoon, plus more to taste balances acidity and wakes up the aromatics.
8. Neutral Oil, for sauce: 1 tablespoon helps the sauce bloom and shine. Mexico In My Kitchen
9. Neutral Oil, for tortillas: 1,2 cup softens tortillas so they fold without breaking. Mamá Maggie’s Kitchen
10. Corn Tortillas, 6 inch: 12 the tender canvas that soaks up sauce and stays pleasantly chewy. Mexico In My Kitchen
11. Queso Fresco, crumbled: 8 ounces, about 2 cups creamy, salty filling and garnish. Mexico In My KitchenMamá Maggie’s Kitchen
12. Mexican Crema: 1,2 cup cool, tangy finish that contrasts the warm sauce. Wikipédia
13. White Onion, thinly sliced: 1,2 small classic garnish for crisp bite and aroma. Wikipédia
14. Cilantro, chopped, optional: 1,4 cup fresh herbal pop that brightens the plate. Rick Bayless

Ingredient Substitutions

When the pantry runs low, these swaps keep flavor on track without fuss.
Queso Fresco: Crumbled feta or ricotta salata.
Mexican Crema: Sour cream thinned with 1 to 2 teaspoons milk.
Serrano or Jalapeño: Use a pinch of red pepper flakes for mild heat.
Chicken Broth: Vegetable broth or water with a pinch of extra salt.
Corn Tortillas: Use sturdy store bought or homemade, choose white or yellow corn based on preference.

Ingredient Spotlight

Corn Tortillas: Fresh corn tortillas are essential, their gentle chew and toasted corn aroma are the soul of entomatadas. A brief oil bath keeps them flexible and resilient.
Roma Tomatoes: Meaty and low in excess water, Romas puree into a sauce that is naturally sweet, bright, and ideal for quick simmering.

Instructions for Making Entomatadas

We will work in a calm rhythm from sauce to tortillas to assembly, and now let’s dive into the steps you are going to follow.

1. Preheat Your Equipment: Set a large skillet over medium heat for the sauce and a separate medium skillet over medium heat for softening tortillas. Have tongs and plates ready.
2. Combine Ingredients: In a blender place tomatoes, chile, garlic, diced onion, oregano, and broth. Blend until smooth, then season with salt. Pour into the hot large skillet with 1 tablespoon oil and simmer 8 to 10 minutes until slightly thickened and bright. Mexico In My KitchenRick Bayless
3. Prepare Your Cooking Vessel: In the medium skillet heat 1,2 cup oil until shimmering. Working one at a time, slide in a tortilla for 5 to 10 seconds per side until pliable, not crisp. Drain briefly on paper towels. Mexico In My KitchenMamá Maggie’s Kitchen
4. Assemble the Dish: Dip each softened tortilla into the warm tomato sauce, letting excess drip. Place on a plate, fill lightly with queso fresco, fold in half, and spoon extra sauce on top. Repeat with remaining tortillas. muydelish.com
5. Cook to Perfection: Keep assembled entomatadas in a low oven, about 200 degrees Fahrenheit, while you finish the batch so everything stays warm and supple.
6. Finishing Touches: Top with more queso fresco, a drizzle of crema, and a flutter of sliced onion and cilantro. Adjust salt if needed. Wikipédia
7. Serve and Enjoy: Bring the plates straight to the table while the tortillas are soft and the sauce is steamy. Let me tell you, it’s worth every bite.

Texture & Flavor Secrets

The magic is contrast, soft tortillas carrying a bright tomato sauce, cool crema, and a crumbly, salty cheese. The quick oil bath leaves tortillas flexible yet sturdy, the simmered sauce tastes rounded rather than raw, and fresh onion gives a crisp snap that cuts through richness. Keep everything warm as you assemble so the tortillas stay tender and the flavors bloom with every fold. Mexico In My Kitchenmuydelish.com

Cooking Tips & Tricks

A few gentle reminders make the process smooth from start to finish.

• Warm tortillas in small batches: Prevents sticking and keeps them pliable. Mexico In My Kitchen
• Do not overfill: A modest spoon of cheese keeps folds neat and prevents tearing. muydelish.com
• Taste the sauce twice: Adjust salt after simmering and again right before dipping tortillas.
• Serve immediately: Entomatadas shine when the tortillas are freshly sauced and warm. muydelish.com

What to Avoid

These common pitfalls are easy to dodge with a little attention.

• Skipping the oil softening: Dry tortillas crack and tear, a brief oil bath prevents this. Mexico In My Kitchen
• Raw tasting sauce: Simmer the blended tomatoes until the color deepens and flavors meld. Mexico In My Kitchen
• Overcrowding plates: Give each tortilla space so it stays saucy, not soggy.

Nutrition Facts

Servings: 6
Calories per serving: 330
Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Make-Ahead and Storage Tips

Think of this as a quick assembly dish with components you can prep ahead. Make the tomato sauce up to 3 days in advance and keep it refrigerated, then rewarm gently. Soften tortillas and assemble just before serving for the best texture. Leftovers keep 1 to 2 days in the refrigerator, reheat gently in a skillet with a spoon of sauce to revive softness. Freezing is not recommended since tortillas can turn brittle once thawed.

How to Serve Entomatadas

Plate 2 to 3 entomatadas per person and finish with crema, queso fresco, and onion. Add sides of refried black beans, a mound of fluffy rice, and crisp lettuce with avocado for freshness. A squeeze of lime and a spoon of salsa macha or pickled jalapeños bring a bright final zing.

Creative Leftover Transformations

Leftovers happily become new meals. Tear sauced tortillas into a skillet with extra sauce for speedy chilaquiles. Layer entomatadas in a small baking dish with beans and cheese for a bubbly casserole. Warm extra sauce with a splash of broth for a quick tomato soup, then float tortilla wedges on top.

Additional Tips

Keep a small bowl of hot sauce nearby to adjust heat per plate. If your tomatoes are out of season, add a pinch of sugar to round acidity. For extra savoriness, blend a few tablespoons of cooked onion into the sauce and reserve some raw for garnish to layer flavors.

Make It a Showstopper

Serve on warmed white plates for color contrast, then drizzle crema in thin ribbons and scatter cilantro like confetti. Add a halo of finely shredded lettuce and a few radish slices for crunch and pop. A dusting of finely grated queso adds a soft snow effect that makes the dish restaurant worthy.

Variations to Try

1. Cheesy Bean Entomatadas: Tuck in warm refried black beans with the queso for a heartier vegetarian plate.
2. Chicken Entomatadas: Add tender shredded chicken for more protein while keeping the classic tomato profile. Wikipédia
3. Roasted Tomato Sauce: Char tomatoes, onion, and chile under the broiler before blending for smoky depth.
4. Vegan Entomatadas: Use vegetable broth, skip crema and queso, and garnish with avocado, pickled onion, and toasted pepitas.
5. Herb Lift: Finish the sauce with a handful of cilantro or a sprig of epazote for a distinct herbal note. Rick Bayless

FAQ’s

1. What are entomatadas, and how are they different from enchiladas?

Entomatadas are corn tortillas dipped in tomato sauce and folded, typically topped with queso fresco, crema, and onion. Enchiladas are usually rolled and can use chile based sauces instead of tomato. Wikipédia+1

2. Do I have to fry the tortillas first?

A brief softening in hot oil helps prevent tearing and keeps tortillas pliable for dipping and folding. Mexico In My Kitchen

3. Can I bake assembled entomatadas?

They are best served fresh from the pan, but you can keep plates warm in a low oven for a few minutes while assembling the rest.

4. Which tomatoes work best?

Romas are ideal because they are meaty and reduce into a thick, bright sauce quickly.

5. How spicy are they?

Heat is flexible. Use serrano for more heat, jalapeño for milder, or omit the chile entirely for a gentle sauce. Wikipédia

6. What fillings are traditional?

Cheese is classic, with options like shredded chicken, beans, or even tender beef in some homes. Wikipédia

7. Can I use canned tomatoes?

Yes. Fire roasted canned tomatoes make a flavorful, consistent sauce, especially out of season. Rick Bayless

8. How do I keep them from getting soggy?

Do not oversauce the plate, serve immediately, and avoid stacking too many on top of each other.

9. Are entomatadas gluten free?

Yes when made with corn tortillas and gluten free broth, they are naturally gluten free.

10. Can I make them dairy free?

Absolutely. Skip the queso and crema, and add avocado slices and pickled onions for richness and brightness.

Conclusion

From the first simmer of tomatoes to the final ribbon of crema, entomatadas deliver comfort with clarity, every component simple and satisfying. Plate them hot, garnish generously, and listen for the quiet pause at the table when everyone takes that first, happy bite. Trust me, you’re going to love this.

watch how to make Entomatadas