Entomatada - Mexico

Servings: 4

Author: Chef Connie

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Entomatada - Mexico

Entomatadas are a traditional Mexican dish, similar to enchiladas but featuring a rich tomato sauce. This dish is simple, flavorful, and perfect for a quick yet satisfying meal. Below is a recipe for classic entomatadas with a vegetarian filling, but you can customize it to suit your preferences.

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

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Ingredients

For Tomato Sauce:

• 4 medium ripe tomatoes
• 1 small white onion, roughly chopped
• 2 garlic cloves
• 1-2 serrano or jalapeño peppers (optional, for heat)
• 1 teaspoon ground cumin
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• 1 cup vegetable broth or water
• 2 tablespoons vegetable oil

For the Entomatadas:

• 12 corn tortillas
• 1 cup queso fresco, crumbled (or substitute with feta cheese)
• 1 cup cooked and shredded chicken (optional for a non-vegetarian option)
• 1 cup refried beans (optional)
• ¼ cup chopped fresh cilantro, for garnish
• 1 small white onion, thinly sliced, for garnish
• Sour cream or Mexican crema, for garnish

Instructions

1. Prepare the Tomato Sauce:
2. Place the tomatoes, onion, garlic, and peppers (if using) in a medium pot. Cover with water and bring to a boil. Let it simmer for about 10 minutes or until the tomatoes are soft and the skins start to peel.
3. Drain the vegetables and transfer them to a blender. Add cumin, salt, black pepper, and vegetable broth. Blend until smooth.
4. Heat the vegetable oil in a large skillet over medium heat. Pour the blended tomato mixture into the skillet and cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly. Adjust the seasoning as needed.
5. Prepare the Tortillas:
6. Heat a separate skillet over medium heat and lightly oil it. Warm each corn tortilla for about 20-30 seconds per side until pliable.
7. Optionally, lightly fry the tortillas in hot oil for a more traditional and flavorful result.
8. Assemble the Entomatadas:
9. Dip a tortilla into the warm tomato sauce, ensuring it’s fully coated.
10. Place the sauced tortilla on a plate and fill with a spoonful of queso fresco, shredded chicken, or refried beans (or a combination).
11. Fold the tortilla in half or roll it up, depending on your preference. Repeat with the remaining tortillas and filling.
12. Garnish and Serve:
13. Arrange the entomatadas on a serving platter or individual plates.
14. Drizzle with additional tomato sauce and top with crumbled queso fresco, sliced onion, fresh cilantro, and a dollop of sour cream or Mexican crema.
15. Serve warm with a side of rice, beans, or a fresh salad.

Notes

• For extra smoky flavor, roast the tomatoes, onion, and garlic before blending.
• Customize your filling: shredded beef, sautéed veggies, or even scrambled eggs work well.
• If you prefer a spicier sauce, add more peppers or a dash of hot sauce.

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Entomatada is a traditional Mexican dish that features corn tortillas soaked in a flavorful tomato sauce, typically made with fresh tomatoes, onions, and spices. Often served with beans, cheese, or various proteins like chicken or beef, the dish embodies the rich culinary heritage of Mexico. The tortillas are usually rolled or folded after being drenched in the sauce, allowing them to absorb the delicious flavors. Topped with additional ingredients such as sour cream, avocado, or crumbled cheese, entomatadas offer a delightful combination of taste and texture, making them a satisfying meal for any occasion.

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