Entomatadas
Entomatadas are a deliciously light meal made from ingredients you probably already have in your kitchen!
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5-6 plum tomatoes
- 1/2 onion
- 1/4 jalapeno (plus more to taste)
- 1 garlic clove
- 1/2 cup stock (optional)
- 1/2 teaspoon salt (plus more to taste)
- olive oil
- 6-8 corn tortillas
- 1 cup Queso Fresco cheese (or your cheese of choice)
- Mexican Crema
- cilantro for garnish (optional)
- Cotija cheese for topping (optional)
Instructions
- 1
Start by rinsing and de-stemming the tomatoes. Roast them in a 400F oven for 20-25 minutes.
- 2
Roughly chop the 1/2 onion and saute in some oil over medium heat. Add a peeled, whole garlic clove to the pan. Saute until the onion starts to brown and then add the mixture to a blender.
- 3
Add the roasted tomatoes to the blender along with the onion mixture, 1/4 jalapeno, and 1/2 teaspoon of salt. Combine well. If you want more heat add another sliver of jalapeno.
- 4
Add a dollop of oil to a saucepan over medium heat. Add the tomato mixture from the blender and simmer for a few minutes. You can optionally add 1/2 cup of stock at this point -- this will keep the sauce liquidy. Take a final taste for seasoning, adding more salt if necessary.
- 5
Heat up the corn tortillas in the oven. You can alternatively give them a flash fry in some oil.
- 6
Use tongs to give the tortillas a swim in the sauce. Add the coated tortillas to a plate and fill with cheese. Other good options for fillings: refried beans, raw onion, shredded chicken, or your protein of choice.
- 7
Fold the tortillas (or roll them up) and coat them with plenty of the tomato sauce. You can optionally give them a few minutes in the oven to warm up.
- 8
Top them with a sprinkling of Cotija cheese, Mexican Crema, and finely chopped cilantro. Serve immediately.