Mexican tomato tortilla dish (Printable)

Corn tortillas in vibrant tomato sauce with cheese and fresh toppings

# 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

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

# Directions:

01 - Boil the tomatoes in a pot of water for 5-6 minutes until skins split. Drain and transfer to a blender with garlic, onion, chilies if using, cumin, salt, and pepper. Blend until smooth. Heat 2 tablespoons oil in a skillet, pour in the tomato sauce and simmer over medium heat for 7-10 minutes, stirring occasionally until slightly thickened. Adjust seasoning if needed.
02 - Heat a little oil in a separate skillet over medium heat. Lightly fry the tortillas one at a time for about 10 seconds per side, just until soft and pliable. Drain briefly on a paper towel.
03 - Dip each tortilla in the hot tomato sauce, coating both sides. Lay on a plate, fill with cheese, and fold in half or roll up. Repeat with all tortillas.
04 - Place 3 entomatadas on each plate. Drizzle with more tomato sauce, sprinkle with extra cheese, diced onion, and cilantro. Add a dollop of cream on top.

# Expert Tips:

01 -
  • They come together in under 40 minutes but taste like they simmered all day
  • The tomato sauce transforms ordinary tortillas into something extraordinary
  • Perfect for using up leftover beans, chicken, or just keeping it simple with cheese
02 -
  • The sauce must be hot when dipping tortillas or they will tear instead of folding gracefully
  • Dont skip lightly frying the tortillas first—this prevents them from disintegrating in the sauce
03 -
  • If your sauce seems too acidic, add a pinch of sugar to balance it
  • Warm your plates in the oven so the entomatadas stay hot longer

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