Entomatadas Mexicanas

Introducing *entomatadas mexicanas*! Whether you are new to Mexican cooking or an experienced cook, this recipe will quickly become your favorite for a quick and satisfying meal. Think of it as the comforting cousin of enchiladas, but with a bright, fresh tomato twist.
Recipe
A gray plate on a woven mat showcases Mexican cuisine at its finest: entomatadas drenched in red sauce, garnished with crumbled cheese, sliced onions, and chopped cilantro. A fork lies beside them. Above, a small bowl of sauce with a spoon sits alongside wooden bowls of fresh cilantro and cheese.

What Are Entomatadas?

Entomatadas are lightly fired corn tortillas dipped in tomato sauce and folded or rolled around delicious fillings like beans, cheese, or chicken. They’re simple but rich in flavor, thanks to the fresh tomato sauce seasoned with onions and garlic. Traditionally, entomatadas are served with toppings like crema, avocado, crumbled queso fresco, cilantro, etc. If you want to make them vegan, stuff them and top them with crumbled tofu.

In Mexico, we eat them for breakfast, lunch, or even as a side dish for dinner. You will find them in restaurants served with tampiqueña or carne asada and refried beans.

Why You’ll Love This Recipe

  • Quick and Easy: You can have these on the table in under 30 minutes!
  • Customizable: You can fill them with whatever you like—beans for a plant-based version or shredded chicken for a heartier version. In a pinch you could use my enchilada sauce.
  • Authentic Flavor: With just a few ingredients, you’ll capture Mexico’s bold, fresh flavors in every bite.
A plate showcasing vibrant Mexican cuisine holds two whole tomatoes, a halved tomato, a sliced onion, and three garlic cloves beside a stack of tortillas. Below, a small black bowl brims with crumbled cheese on a light marble surface, evoking the essence of Entomatadas Mexicanas.
  • Tomatoes: Fresh is best!
  • Onion and Garlic: The foundation of any good sauce.
  • Corn Tortillas: Soft, pliable, ready to soak up that tomato sauce.
  • Filling of Choice: Refried beans, shredded chicken, or cheese are all great options.
  • Toppings: Think crema, avocado slices, cilantro, and crumbled queso fresco.

How to make entomatadas step-by-step

  • Make the Tomato Sauce: Start by roasting your tomatoes, onion, and unpeeled garlic until charred on all sides. Then, peel the garlic and add all the vegetables to a blender container, blending with a big pinch of salt. Add one tablespoon of vegetable oil to a pan and simmer the sauce for a few minutes until the flavors come together and it changes in color. It should be a dark red.
  • Prepare the Tortillas: Lightly fry the tortillas in a bit of oil until they’re soft but still pliable.
  • Assemble: Dip each tortilla in the tomato sauce and place it on a plate, fill it with your choice of filling, and either fold or roll it.
  • Serve: Top with your favorite garnishes, such as crema, avocado, sliced onion, and crumbled cheese. Serve immediately!

Tips for success

  • Use Fresh Tomatoes: The freshness of your tomatoes makes all the difference in the flavor of your sauce.
  • Don’t Skip the Frying: Lightly frying the tortillas helps them hold up better when dipped in the sauce and adds a lovely texture.
  • Make it Your Own: Feel free to adjust the spice level by adding chili to the sauce.
  • Entomatadas are a bit messy to make, so do not stress if you don’t get the perfect fold or your tortilla breaks a bit.

Frequently asked questions

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A gray plate on a woven mat showcases Mexican cuisine at its finest: entomatadas drenched in red sauce, garnished with crumbled cheese, sliced onions, and chopped cilantro. A fork lies beside them. Above, a small bowl of sauce with a spoon sits alongside wooden bowls of fresh cilantro and cheese.

Entomatadas

Alejandra Graf
Introducing *entomatadas mexicanas*! Whether you are new to Mexican cooking or an experienced cook, this recipe will quickly become your favorite for a quick and satisfying meal. Think of it as the comforting cousin of enchiladas, but with a bright, fresh tomato twist.
No ratings yet
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine Mexican
Servings 4 people
Calories 1420 kcal

Equipment

Ingredients
  

For the tomato sauce:

  • 4 medium-sized ripe red tomatoes
  • 1/4 white onion
  • 3 garlic cloves
  • 1 teaspoon of salt
  • 2 tablespoons of vegetable oil for frying

For the entomatadas:

  • 12 corn tortillas
  • 1 cup of crumbled queso fresco or cotija cheese
  • 1/2 white onion thinly sliced
  • Vegetable oil for frying the tortillas
  • Mexican crema optional for serving
  • Fresh chopped cilantro optional for garnish

Instructions
 

  • Start by roasting on a pan over medium high heat your tomatoes, onion, and unpeeled garlic until charred on all sides. Then, peel the garlic and add all the vegetables to a blender container, blending with a big pinch of salt. Add one tablespoon of vegetable oil to a pan and simmer the sauce for a few minutes until the flavors come together and it changes in color. It should be a dark red.
  • Lightly fry the tortillas in a bit of oil until they’re soft but still pliable.
  • Dip each tortilla in the tomato sauce and place it on a plate, fill it with your choice of filling, and either fold or roll it.
  • Top with your favorite garnishes like crema, avocado, sliced onion and crumbled cheese. Serve immediately!

Notes

Filling options:
  • Queso fresco, I like cotija.
  • Crumbled tofu. Squeeze all the liquid from a block of firm tofu, crumble with your hands, and season with kosher salt, add 1/4 cup diced onion and squeeze half a lime or lemon. Mix and check for seasoning.
  • Refried beans.
 

Nutrition

Serving: 1servingCalories: 1420kcalCarbohydrates: 173gProtein: 46gFat: 66gSaturated Fat: 21gPolyunsaturated Fat: 22gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 84mgSodium: 3412mgPotassium: 2061mgFiber: 27gSugar: 22gVitamin A: 5090IUVitamin C: 76mgCalcium: 1029mgIron: 6mg
Keyword corn tortillas, toamto

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.
Alejandra Graf
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