Entomatadas are a beloved dish in traditional Mexican cuisine, showcasing the rich flavors of tomatoes and the comforting texture of corn tortillas. This Entomatadas Recipe is a delightful variation of enchiladas, where tortillas are filled and smothered in a spicy tomato sauce instead of the more typical enchilada sauce.
Ingredients
Scale:
For the Tomato Sauce:
4 ripe tomatoes, chopped
1 small onion, chopped
2 cloves garlic, minced
1-2 jalapeño peppers, seeded and chopped
1 teaspoon cumin
Salt to taste
1 tablespoon vegetable oil
For the Entomatadas:
8-10 corn tortillas
2 cups shredded cheese (cheddar or Oaxaca cheese)
Chopped fresh cilantro for garnish
1 cup sour cream or Greek yogurt for serving
Instructions
Prepare the tomato sauce: In a medium saucepan, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and chopped jalapeños to the pan. Cook for another 2 minutes, stirring frequently.
Add the chopped tomatoes, cumin, and salt. Cover and simmer for about 15-20 minutes. Once the sauce thickens, remove it from heat and blend until smooth, if preferred.
Heat the tortillas: In a separate skillet, quickly warm each corn tortilla for about 30 seconds on each side until pliable.
Assemble the entomatadas: Place a warm tortilla on a plate, add a generous amount of shredded cheese down the center, and roll it up tightly. Repeat with the remaining tortillas.
Serve: Pour the tomato sauce over the rolled tortillas, garnish with fresh cilantro and a dollop of sour cream or Greek yogurt. Enjoy immediately.
