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Entomatadas

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Soft corn tortillas dipped in a bright, silky tomato sauce, folded around creamy queso fresco, and finished with cool crema, crisp onion, and cilantro. Comforting, quick, and deeply satisfying.

Ingredients

Scale
  • 1 1/2 lb ripe Roma tomatoes (6 to 8), cored
  • 1 small serrano or jalapeño chile, stemmed
  • 2 garlic cloves, peeled
  • 3/4 cup diced white onion
  • 1/2 teaspoon dried Mexican oregano
  • 1 cup low-sodium vegetable or chicken broth
  • 1 teaspoon fine sea salt, plus more to taste
  • 1 tablespoon neutral oil (for the sauce)
  • 1/2 cup neutral oil (for softening tortillas)
  • 12 corn tortillas, 6-inch
  • 8 oz queso fresco, crumbled (about 2 cups)
  • 1/2 cup Mexican crema
  • 1/2 small white onion, thinly sliced (for garnish)
  • 1/4 cup chopped fresh cilantro, optional

Instructions

  1. Blend tomatoes, chile, garlic, diced onion, oregano, and broth until smooth. Season with 1 teaspoon salt.
  2. Warm 1 tablespoon oil in a large skillet over medium heat. Pour in the tomato puree and simmer 8 to 10 minutes, stirring, until slightly thickened and bright.
  3. Heat 1/2 cup oil in a separate medium skillet over medium heat until shimmering.
  4. 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.
  5. Dip a softened tortilla into the hot tomato sauce, letting excess drip off. Place on a warm plate.
  6. Spoon a modest amount of queso fresco onto one half of the tortilla and fold into a half-moon.
  7. Repeat dipping, filling, and folding with remaining tortillas, arranging 2 to 3 per plate.
  8. Ladle additional tomato sauce over the folded tortillas so they are generously coated.
  9. Top with more queso fresco, drizzle with crema, and scatter sliced onion and cilantro.
  10. Serve immediately while warm and tender.

Notes

  • Briefly softening tortillas in hot oil keeps them pliable and prevents tearing.
  • Taste and salt the sauce after simmering, then again right before dipping tortillas.
  • If tomatoes are out of season, add a small pinch of sugar to round acidity.
  • Keep plates warm in a low oven while assembling batches so everything stays supple.
  • For vegetarian, use vegetable broth; for dairy free, skip queso and crema and add avocado.

Nutrition

Find it online: https://tastyze.com/entomatadas/