Entomatadas

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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.

people

Calories: 1420kcal

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

Course: Breakfast

Cuisine: Mexican

Diet: Vegan, Vegetarian

Keyword: corn tortillas, toamto

Author: Alejandra Graf