Mexican Tomato Tortillas (Printable Version)

Corn tortillas dipped in vibrant tomato sauce, filled with cheese, and topped with fresh garnishes.

# 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
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

# How To Make It:

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 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 as needed.
03 - Heat a small amount of oil in a separate skillet over medium heat. Lightly fry each tortilla for about 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, add cheese filling, and fold in half or roll up. Repeat 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 crema.

# Expert Suggestions:

01 -
  • There is something deeply satisfying about turning everyday ingredients into a dish that feels like a warm hug from someone who loves you
  • The sauce tastes like summer itself and works double duty as both coating and serving sauce, meaning less prep and more flavor in every bite
  • You can throw these together in under 40 minutes but they taste like you spent all day cooking
02 -
  • The most common mistake people make is skipping the light frying step for the tortillas, but this is what prevents them from turning into a soggy mess when they hit the sauce
  • If your sauce seems too thick after simmering, add a splash of water and if it is too thin just cook it a few minutes longer until it reaches that perfect consistency
  • The sauce should be hot when you dip the tortillas but not violently bubbling, or you will burn your fingers trying to work quickly
03 -
  • Warm your plates in the oven while you cook so the entomatadas stay hot longer at the table
  • Have everything prepped and ready before you start dipping tortillas because you need to work quickly once the sauce is hot

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