Authentic Entomatadas

Three entomatadas on a plate with tomatoes on the background.

Authentic Entomatadas

Make the best Entomatadas ever! These are a traditional and delicious Mexican dish made with lightly fried corn tortillas, filled with shredded chicken (or your favorite filling) and covered in a homemade tomato sauce.

Course Dinner

Cuisine Mexican

Prep Time 15

Cook Time 25

Total Time 40

Servings Entomatadas

Calories 390kcal

Author Ana Frias

Ingredients

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

Toppings

Queso fresco
Shredded lettuce
Mexican crema
Avocado and/or radishes

Instructions

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.

Notes

When roasting the tomatoes, place aluminum foil in the skillet to prevent burn marks and for easier cleaning.

Nutrition