Entomatadas Recipe
Entomatadas are much like Mexican enchiladas but topped with tomato sauce instead of chili sauce, stuffed with cheese or meats, easy and kid friendly!
Servings: 4
Calories: 470kcal
Ingredients
Entomatadas 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 veggie broth/water
- 1 tablespoon neutral oil or lard
- 1 teaspoon salt or to taste
For Assembly
- 12 corn tortillas
- 1/2 cup neutral oil for frying (you won’t use it all)
- 8-10 ounces queso fresco crumbled (or cotija)
- 1/2 cup Mexican crema or sour cream thinned with a splash of milk
- 1/4 cup chopped cilantro
- 1/4 cup thin-sliced white onion
- Optional toppings: radish slices, avocado, shredded lettuce, hot sauce
Instructions
Make the Tomato Sauce
- Set your oven to BROIL with the rack in the center of the oven.
- Set the sliced tomatoes and jalapenos onto a lined baking sheet, skin sides up, along with the onion and unpeeled garlic.
- Set into the oven and broil for 8-10 minutes, or until the skins char and bubble up. Remove from heat and cool slightly. Peel the garlic, and the tomatoes and jalapeno skins if desired. NOTE: I usually keep some or all for the char flavor.
- Transfer the roasted tomato, jalapeno, onion, and garlic to a blender along with ½ cup broth. Blend until smooth.
- Heat 1 tablespoon oil/lard in a pot over medium heat. Carefully pour in the blended sauce. Simmer at least 10 minutes to slightly thicken. Season with salt to taste. Keep warm.
Make Entomatadas
- Heat a thin layer of oil in a skillet over medium-high heat. Fry the tortillas 10-15 seconds per side, just until pliable (not crisp). Drain briefly on paper towels. Add more oil only as needed. NOTE: Lightly frying the tortillas keeps them pliable so they don't crack/split.
- Dip each tortilla into the warm tomato sauce to coat both sides, then set onto a plate.
- Spoon queso fresco onto the tortillas and fold in half.
- Top with 1-2 spoons tomato sauce, extra queso fresco, crema, sliced onion, and cilantro. Serve warm.
Notes
Sauce Consistency: The sauce should be pourable, not watery. If it’s too thick, blend in a splash of water or broth.
Heat Ladder
- No-Heat / Kid Friendly: Skip the jalapeño completely (tomato-onion-garlic only).
- Mild (Traditional): 1 jalapeño, cored/seeded (or added whole during simmering for very mild flavor).
- Medium: 1 jalapeño with seeds/cores.
- Hot: 1-2 serrano chilies.
- Extra Hot (CPM-style): 1 serrano + 1-2 softened chiles de árbol (or a hotter chili of choice, hot sauce). Keep it tomato-forward.
Nutrition
Calories: 470kcal | Carbohydrates: 48g | Protein: 18g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 55mg | Sodium: 1183mg | Potassium: 693mg | Fiber: 7g | Sugar: 8g | Vitamin A: 2114IU | Vitamin C: 30mg | Calcium: 460mg | Iron: 2mg