Mexican Entomatadas Tomato Sauce (Printable)

Corn tortillas dipped in zesty tomato sauce, filled with cheese and topped with cream, onions, and cilantro.

# What You’ll Need:

→ Tomato Sauce

01 - 6 medium ripe tomatoes
02 - 2 cloves garlic
03 - 1/4 white onion
04 - 1-2 fresh serrano chilies
05 - 1/2 teaspoon ground cumin
06 - 1 teaspoon salt
07 - 1/2 teaspoon black pepper
08 - 2 tablespoons vegetable oil

→ Entomatadas Assembly

09 - 12 corn tortillas
10 - 1 cup queso fresco or crumbled feta cheese
11 - 1/2 cup sour cream or Mexican crema
12 - 1/4 cup chopped fresh cilantro
13 - 1/4 small onion, finely diced
14 - Vegetable oil for frying

# How-To Steps:

01 - Boil tomatoes in a pot of water for 5-6 minutes until skins split. Drain and transfer to a blender with garlic, onion, serrano chilies if using, cumin, salt, and pepper. Blend until smooth.
02 - Heat 2 tablespoons vegetable oil in a skillet over medium heat. Pour in the blended tomato sauce and simmer for 7-10 minutes, stirring occasionally, until slightly thickened. Adjust seasoning to taste.
03 - Heat a small amount of oil in a separate skillet over medium heat. Lightly fry each corn tortilla for approximately 10 seconds per side just until soft and pliable. Drain briefly on paper towels.
04 - Dip each fried tortilla into the hot tomato sauce, coating both sides thoroughly. Place on a plate, fill with cheese, and fold in half or roll up. Repeat process with remaining tortillas.
05 - Arrange 3 entomatadas on each serving plate. Drizzle with additional tomato sauce, sprinkle with extra cheese, diced onion, and fresh cilantro. Top with a dollop of sour cream or Mexican crema.

# Expert Advice:

01 -
  • The tomato sauce becomes this rich, velvety blanket that makes everything taste like home
  • They come together in under 40 minutes but taste like they simmered all afternoon
  • You can keep them vegetarian or add whatever protein you have on hand
02 -
  • Don't skip the quick fry step, it keeps tortillas from falling apart when you dip them in sauce
  • The sauce needs to be hot when you dip the tortillas or they won't absorb the flavors properly
  • Work quickly once you start dipping, cold tortillas are harder to fold
03 -
  • If your sauce seems too acidic, add a pinch of sugar to balance it
  • Warm your tortillas in the microwave for 20 seconds before frying if they're cold from the fridge
  • The cheese should be room temperature for better melting

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