Entomatadas

Ingredients:

For the tomato sauce

4 roma tomatoes

½ jalapeño

2 Tablespoons vegetable oil

2 garlic cloves

¼ onion

½ cup water

Kosher salt & fresh pepper to taste

For the Entomatadas

12 corn tortillas

¼ cup avocado or vegetable oil

2 to 3 cups crumbled queso fresco or shredded chicken

Toppings

Queso fresco

Shredded lettuce

Mexican crema

Avocado and/or radishes

Instructions:

Make the tomato sauce:

Roast the tomatoes and jalapeño in a skillet or comal over medium high heat.

Turn all sides to make sure all sides are roasted evenly.

In a separate medium to large pan, heat the oil on medium to high heat.

Add the onion and garlic and sauté until onion is translucent, about 3 minutes.

Once the tomatoes and onions have cooled off, add the tomatoes, jalapeno, garlic & onion to a blender along with ½ cup water. Puree until smooth.

Note: Remove the tomato stems prior to blending

Pour the tomato sauce in the same pan you cooked the onions and garlic.

Bring to a boil and reduce heat to low.

Simmer for about 10 minutes.

Make the entomatadas

Heat two tablespoons of oil in a large skillet on medium-high heat.

When the oil is very hot, add one tortilla at the time and cook each side for about 5 seconds or until tortilla is lightly fried. The tortillas should still be pliable for folding so make sure they’re not fried for too long.

As you fry each tortilla, place on a plate with a paper towel to drain excess oil.

Repeat with remaining tortillas and add more oil if necessary.

To assemble the entomatadas, dip each tortilla into the warm tomato sauce and place them on the serving plates.

Fill with some queso fresco or shredded chicken (or your favorite filling) and either fold the tortilla or roll them like an enchilada.

Top with remaining sauce and sprinkle queso fresco and other toppings of your choice.

Serve immediately as they are best when eaten warm before the tortilla gets too soggy.

Nutrition Information:

Frequently Asked Questions:

What can I use as fillings for the entomatadas besides queso fresco or shredded chicken?

You can get creative with your fillings! Some options include beans, sautéed vegetables, scrambled eggs, or even a combination of cheeses.

Choose fillings that complement the tomato sauce and your personal preferences.

Can I adjust the level of spiciness in the tomato sauce?

Yes, you can control the spiciness by adjusting the amount of jalapeño used.

Removing the seeds and membranes from the jalapeño will make the sauce milder.

If you prefer a spicier sauce, you can add more jalapeño or even use a hotter pepper.

Can I use flour tortillas instead of corn tortillas?

While the recipe specifically calls for corn tortillas, you can use flour tortillas if you prefer.

Just keep in mind that the texture and flavor will be different, and the frying time might need adjustment.

Can I prepare the tomato sauce in advance?

Yes, you can make the tomato sauce ahead of time and store it in the refrigerator.

Reheat it when you’re ready to assemble the entomatadas.

This can be a time-saving option for meal preparation.

Can I freeze the entomatadas for later use?

While it’s possible to freeze entomatadas, the texture of the tortillas might change upon thawing and reheating.

If you plan to freeze them, it’s best to do so before adding the sauce and toppings. Then, when you’re ready to eat, you can add the sauce and toppings after reheating.

Can I use a different type of cheese besides queso fresco for the filling?

Absolutely! While queso fresco is traditional, you can use other cheeses like shredded cheddar, Monterey Jack, or a cheese blend that you enjoy.

Can I use store-bought tortillas for this recipe?

Yes, you can use store-bought corn tortillas for convenience.

However, if you have the opportunity, using freshly made or authentic corn tortillas can enhance the taste and texture of the entomatadas.

Can I customize the toppings for the entomatadas?

Certainly! Feel free to personalize the toppings based on your preferences.

You can add ingredients like diced tomatoes, chopped cilantro, red onion, or even pickled red onions to enhance the flavors.