Entomatadas Recipe
Full of bright flavors, these entomatadas recipe is made with a fresh tomato sauce and stuffed full of Mexican cheese. Super simple and eays to make, this is a perfect weeknight dinner that comes together in only 20 minutes!
Servings 5 people
Ingredients
- 6 roma tomatoes (1 pound)
- 1/4 large white onion (104 grams)
- 1 jalapeño, seeds removed (30 grams)
- 2 large garlic cloves (8 grams)
- 2 cups water
- 1/2 teaspoon Knorr chicken bouillon
- 1/4 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon fresh oregano, loosely packed
- cumin, a sprinkle to taste
- black pepper, a sprinkle to taste
- 4 tablespoons canola oil (any vegetable oil will work)
- 12 corn tortillas
- 10 ounces queso fresco
- cilantro to garnish (optional)
Instructions
Make the entomatada sauce
- Heat a large, non-stick skillet over medium high heat. Once hot, add tomatoes, onion, jalapeño, and garlic. Char for 3 to minutes.
- Once veggies are charred, reduce heat to medium and add 2 cups of water. Cover and cook for 10 minutes.
- Strain the veggies and transfer to a blender. Reserve about 1/4 cup of the water the veggies cooked in, just in case you'd like to make a thinner sauce. Otherwise, discard the water.
- Add chicken bouillon, salt, pepper, cumin and oregano directly to the blender.
- Blend until you get a smooth consistency, about 15 to 30 seconds. Taste and add more salt if needed. Transfer to the same pan you used to char everything in.
Fry the tortillas
- Heat a medium-sized skillet over medium-high heat and add 4 tablespoons oil.
- Dip corn tortillas in the oil one-by-one, flipping them over after about 10 seconds.
- Remove from heat and place on a plate with a paper towl to catch any excess oil.
Assemble the entomatadas
- Using tongs or a fork, dip both sides of the fried tortillas in the entomatada sauce.
- Place on a plate and add queso fresco to half of the tortilla, then fold over like a taco.
- Top with more queso freso, fresh cilantro, and a dollop more of entomatada sauce.
Notes
- To make the sauce spicier, sub out the jalapeño for a Serrano pepper.
- For a vegetarian option, leave out the chicken bouillion and add more salt instead.
- Don't have Queso fresco? Sub in Cotija cheese or mozzarella! If using mozzarella, pop in the oven for a few minutes to get the cheese melted.
- To store, wait until the sauce cools down then add to a large, airtight mason jar like this one. You can store in the fridge for a few days, or freeze it for later.