Make the best Entomatadas ever! These are a traditional and delicious Mexican dish made with lightly fried corn tortillas, filled with crumbled cheese or shredded chicken and covered in a homemade tomato sauce.
This is one of my favorite dishes in the whole wide world! Seriously I can eat about six of them and still have room for more! They’re definitely my weakness and I can’t turn them down.
My favorite way to eat them is with a big bowl of Sopa or Fideo Soup and Horchata on the side.
Want to hear something funny? When I ask Mr. Delish what he wants for dinner and he says “Hakuna Matatas” I know exactly what he means! I guess he has trouble saying “Entomatadas” hehe!
How to make the entomatada sauce
- First Roast the tomatoes and jalapeño in a skillet or comal over medium high heat. Rotate to make sure all sides are roasted evenly.
- Secondly heat two tablespoons of oil over medium to high heat in a separate medium to large pan. Saute the onion and garlic and until onion is translucent, about 3 minutes.
- Thirdly blend everything – Once the tomatoes and onions have cooled off, add all the veggies to a blender along with 1/2 cup of water. Puree until smooth. Note: Remove the tomato stems prior to blending.
Keep skin on the tomatoes as it adds amazing flavor!
Cook’s tip: When roasting the tomatoes, place aluminum foil in the skillet to prevent burn marks and for easier cleaning.
Lastly, pour the tomato sauce in the same pan you cooked the onions and garlic. Bring to a boil and reduce heat to low and simmer for about 10 minutes.
How to make the Entomatadas
- Heat half the oil in a large skillet on medium-high heat. When the oil is very hot (but not smoky), add one tortilla at the time and cook each side for about 4 to 5 seconds or until tortilla is lightly fried. The tortillas should still be pliable for folding so make sure they’re not fried for too long.
- As you fry each tortilla, drain any excess oil by tapping it into the pan then place on a plate with a paper towel. Repeat with remaining tortillas and add more oil if necessary.
- To assemble the them, dip each tortilla into the warm tomato sauce and place them on the serving plates. Fill with your favorite filling and either fold the tortilla like a taco or roll them like an enchilada.
- Top with remaining sauce and sprinkle with queso fresco and other toppings of your choice.
- Serve immediately as they are best when eaten warm and before the tortilla gets too soggy.
In order to save time when cooking entomatadas, you can make the sauce up to two days ahead and store in the fridge. Crumbling the cheese can also be done ahead and reserve for when ready to cook.
There are many filling options when it comes to this recipe!
- Use queso fresco
- shredded chicken or beef
- or refried beans for a delicious vegan/vegetarian variation.
Choose your Toppings
- Crumbled queso fresco
- Mexican crema
- Sliced avocado
- Shredded lettuce
- Chopped white onion
- Hot sauce and a squeeze of lime juice (this one is a must for me!)
What to serve with
Here are some of my recommendations for the perfect side dish:
- Mexican sopa
- Refried beans
- Mexican rice (these are my FAVORITE and also add some beans inside the entomatadas)
The process of making Entomatadas and Enchiladas is the same. However, the entomatada sauce is not spicy since it’s tomato based and does not contain chile. Enchilada sauces are chile based ony and spicy.
Yes you can! Just heat the tomato sauce in a saucepan and add spices to give more flavor. Simmering the tomato sauce for 5 to 8 minutes will remove any can flavor.
For this entomatada sauce I do not peel the tomatoes as they add extra texture and flavor to the sauce.
For the tomato sauce
- 4 roma tomatoes
- ½ jalapeño
- 2 Tablespoons vegetable oil
- 2 garlic cloves
- ¼ onion
- ½ cup water
- Kosher salt & fresh pepper to taste
For the Entomatadas
- 12 corn tortillas
- ¼ cup avocado or vegetable oil
- 2 to 3 cups crumbled queso fresco or shredded chicken
- Queso fresco
- Shredded lettuce
- Mexican crema
- Avocado and/or radishes
Make the tomato sauce:
- Roast the tomatoes and jalapeño in a skillet or comal over medium high heat. Turn all sides to make sure all sides are roasted evenly.
- In a separate medium to large pan, heat the oil on medium to high heat. Add the onion and garlic and sauté until onion is translucent, about 3 minutes.
- Once the tomatoes and onions have cooled off, add the tomatoes, jalapeno, garlic & onion to a blender along with ½ cup water. Puree until smooth. Note: Remove the tomato stems prior to blending
- Pour the tomato sauce in the same pan you cooked the onions and garlic. Bring to a boil and reduce heat to low. Simmer for about 10 minutes.
Make the entomatadas
- Heat two tablespoons of oil in a large skillet on medium-high heat. When the oil is very hot, add one tortilla at the time and cook each side for about 5 seconds or until tortilla is lightly fried. The tortillas should still be pliable for folding so make sure they're not fried for too long (See video on blog post on how to do this quick frying)
- As you fry each tortilla, place on a plate with a paper towel to drain excess oil. Repeat with remaining tortillas and add more oil if necessary.
- To assemble the entomatadas, dip each tortilla into the warm tomato sauce and place them on the serving plates. Fill with some queso fresco or shredded chicken (or your favorite filling) and either fold the tortilla or roll them like an enchilada.
- Top with remaining sauce and sprinkle queso fresco and other toppings of your choice.
- Serve immediately as they are best when eaten warm before the tortilla gets too soggy.
ADD YOUR OWN PRIVATE NOTES
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The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.
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