Mexican Entomatadas with Tomato Sauce (Printable)

Corn tortillas dipped in vibrant tomato sauce, filled with cheese, and topped with fresh cilantro and cream—a classic Mexican dish perfect for any meal.

# What You Need:

→ Tomato Sauce

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

→ Entomatadas

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

# 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 completely smooth.
02 - Heat 2 tablespoons vegetable oil in a skillet over medium heat. Pour in blended tomato sauce and simmer for 7-10 minutes, stirring occasionally, until sauce slightly thickens. Adjust seasoning to taste.
03 - Heat small amount of oil in separate skillet over medium heat. Lightly fry tortillas one at a time for approximately 10 seconds per side just until soft and pliable. Drain briefly on paper towels.
04 - Dip each tortilla into hot tomato sauce, coating both sides thoroughly. Place on 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 dollop of sour cream or crema.

# Expert Advice:

01 -
  • The tomato sauce creates this incredible tangy richness that soaks into every layer of the tortilla
  • It comes together in about 35 minutes but tastes like something that simmered all day
  • You can customize the filling based on what's in your fridge, making it perfect for using up leftovers
  • Each bite delivers that perfect combination of soft tortilla, vibrant sauce, and creamy cheese
02 -
  • Don't skip softening the tortillas first, or they'll crack when you try to fold them
  • The sauce needs to be hot when you dip the tortillas, or they won't absorb enough flavor
  • Fry tortillas just until soft, not crispy, they should remain pliable for folding
  • Work quickly once you start dipping, as the tortillas can get soggy if they sit too long
03 -
  • Make the sauce ahead of time and keep it warm, it actually tastes better after the flavors have mingled
  • Set up an assembly line with all your toppings ready before you start dipping tortillas
  • If your tortillas start cracking as you work, pop them in the microwave for 10 seconds to soften

Go Back