AI-generated image
Entomatadas
Enchiladas in tomato sauce
Entomatadas: soft tortillas folded in mild tomato sauce with fresh cheese, crema and onion
Entomatadas are what many families in central and northern Mexico make on a weekday evening, from Querétaro to Chihuahua: corn tortillas warmed in oil, bathed in a mild, garlicky tomato sauce and folded around fresh cheese. Without dried chiles they are gentle enough for children, and they are often served with refried beans and a fried egg on the side. Check the cheese label: many fresh Mexican cheeses use animal rennet, and a vegetarian queso fresco or ricotta salata works just as well here. Chef's tip: warm each tortilla in a little oil before it meets the sauce, so it bends without tearing.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the sauce
- 1 ⅓ lb ripe tomatoesquartered
- 1 clove garlic
- 2 tbsp vegetable oil
- 1 tsp salt
- ½ tsp dried Mexican oregano
For the entomatadas
- 7 oz queso fresco (vegetarian)crumbled
To serve
- ½ white onionsliced in thin rings
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (5)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Blend the 1 ⅓ lb ripe tomatoes, ½ white onion and 1 clove garlic until smooth.
2 minStep 2: Heat the 2 tbsp vegetable oil in a wide frying pan over a medium heat, pour in the purée and simmer with the 1 tsp salt and ½ tsp dried Mexican oregano for 10 minutes, stirring now and then, until it turns from pink to deep red and thickens slightly.
10 minStep 3: Meanwhile, heat the 3 tbsp vegetable oil, for the tortillas in another frying pan over a medium heat and warm each of the 12 corn tortillas for 10 seconds a side until soft and pliable; stack on a plate. Dipping cold tortillas straight into sauce is the mistake that makes them tear.
5 minStep 4: Dip each tortilla in the simmering sauce for a few seconds, lay it on a plate, put a spoonful of 7 oz queso fresco (vegetarian) on one half and fold. Allow 3 per person.
5 minStep 5: Spoon the rest of the sauce over the top and finish with ½ cup Mexican crema or soured cream, the remaining cheese and the ½ white onion rings. Serve at once.
2 min
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 16 g
- Carbs
- 48 g
- Fat
- 24 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does entomatadas take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of ripe tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
- What can I use instead of white onion?
- 2 shallots per onion.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Caramelised clay-pot tofu and mushroomsBraised tofu and mushrooms
Kho is the slow braise of the Mekong Delta: food simmered in a little clay pot (nồi đất) with dark caramel and seasoning until the sauce is sticky and the flavours go deep. This vegetarian cousin of cá kho tộ (braised fish) uses golden tofu and meaty mushrooms in place of fish, cooked in coconut water, as cooks do in the south, and finished with plenty of black pepper. Serve it bubbling in its pot with steamed rice and a sour soup or plain boiled vegetables. Chef's tip: take the caramel (nước màu) to a deep mahogany, darker than you think, just before it smokes; pale caramel only tastes sweet, while dark caramel gives the bittersweet, smoky flavour of a real kho.
Vietnamese
Black bean tacos with lime slaw
Proof that a meat-free taco night can be the best one. The beans are mashed with chipotle and cumin so they hold together in the tortilla, and a quick lime slaw adds crunch.
Avocado dip
A guacamole-style dip of ripe avocado mashed with tomato, onion, green chillies, coriander, a little sour cream, Tabasco and lemon. Make it smooth or chunky, as you like. Chill it and serve with nacho triangles.
