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Entomatadas Recipe

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4.4 from 82 reviews

Entomatadas are a traditional Mexican dish featuring corn tortillas lovingly dipped in a rich, roasted tomato and jalapeño sauce, then filled with crumbled queso fresco and topped with creamy Mexican crema, fresh onions, and cilantro. This recipe combines broiling, blending, simmering, and light frying techniques to create flavorful, pliable tortillas coated in a smoky, tangy tomato sauce—perfect for a comforting and authentic Mexican meal.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Tomato Sauce

  • 1 1/2 pounds ripe tomatoes (sliced in half lengthwise)
  • 1/2 medium white onion
  • 4-5 cloves garlic (unpeeled)
  • 1-2 jalapeño peppers (optional – sliced in half lengthwise, cored for milder heat)
  • 1/2 cup chicken broth (or vegetable broth or water)
  • 1 tablespoon neutral oil (or lard)
  • 1 teaspoon salt (or to taste)

Entomatadas

  • 12 corn tortillas
  • 1/2 cup neutral oil (for frying; you won’t use it all)
  • 8-10 ounces queso fresco (crumbled, or cotija cheese)
  • 1/2 cup Mexican crema (or sour cream thinned with a splash of milk)
  • 1/4 cup chopped cilantro
  • 1/4 cup thinly sliced white onion
  • Optional toppings: radish slices, avocado slices, shredded lettuce, hot sauce

Instructions

  1. Make the Tomato Sauce: Preheat your oven to broil and position the rack in the center. Arrange the sliced tomatoes, jalapeños, onion, and unpeeled garlic on a lined baking sheet with skin sides up.
  2. Broil Vegetables: Place the baking sheet in the oven and broil for 8-10 minutes, until the skins of the tomatoes and jalapeños char and bubble. Remove from heat and let cool slightly. Peel the garlic and optionally the skins from the tomatoes and jalapeños to maintain some char flavor.
  3. Blend Sauce: Transfer the roasted vegetables to a blender. Add 1/2 cup chicken or vegetable broth and blend until smooth.
  4. Simmer Sauce: Heat 1 tablespoon of neutral oil or lard in a pot over medium heat. Pour in the blended sauce and simmer for at least 10 minutes to thicken slightly. Season with salt to taste and keep warm.
  5. Prepare Tortillas: Heat a thin layer of oil in a skillet over medium-high heat. Fry each corn tortilla for 10-15 seconds per side, just until pliable but not crisp. Drain briefly on paper towels. Add more oil as needed for frying.
  6. Coat Tortillas: Dip each pliable tortilla into the warm tomato sauce, coating both sides thoroughly, then place on a serving plate.
  7. Assemble Entomatadas: Spoon crumbled queso fresco onto the sauced tortillas and fold them in half.
  8. Serve: Top each entomatada with a spoonful of tomato sauce, additional queso fresco, Mexican crema, thinly sliced white onion, and chopped cilantro. Add optional toppings like radish slices, avocado, shredded lettuce, or hot sauce if desired. Serve warm for best flavor.

Notes

  • Light frying the corn tortillas keeps them pliable and prevents cracking or splitting when folded.
  • Removing some or all skins from the roasted tomatoes and jalapeños is optional; leaving charred skins enhances the smoky flavor.
  • You can substitute chicken broth with vegetable broth or water for a vegetarian option.
  • Queso fresco can be substituted with cotija cheese, but note cotija has a saltier flavor.
  • Use Mexican crema or thin sour cream with a splash of milk to replicate authentic texture and flavor.
  • Optional toppings add extra freshness and texture, but the dish is delicious on its own.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Broiling, Blending, Simmering, Frying
  • Cuisine: Mexican
  • Diet: Halal

Find it online: https://allyumcooks.com/entomatadas-recipe/