Mexican Tomato Tortillas with Cheese (Print Version)
Corn tortillas in tangy tomato sauce with queso fresco and crema—a simple, satisfying Mexican classic perfect for any meal.
# 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 Assembly
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 tomatoes in a pot of water for 5-6 minutes until skins split. Drain thoroughly and transfer to blender. Add garlic, onion, serrano chilies if using, cumin, salt, and pepper. Blend until completely smooth.
02 - Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Pour blended tomato sauce into skillet and simmer for 7-10 minutes, stirring occasionally, until sauce thickens slightly. Taste and adjust seasoning as needed.
03 - Heat small amount of oil in separate skillet over medium heat. Fry tortillas one at a time for approximately 10 seconds per side just until soft and pliable. Drain briefly on paper towels to remove excess oil.
04 - Dip each fried tortilla into hot tomato sauce, coating both sides completely. Place on plate, add cheese filling, and fold in half or roll up. Continue process until all tortillas are assembled.
05 - Arrange 3 entomatadas on each serving plate. Drizzle additional tomato sauce over top, sprinkle with extra cheese, diced onion, and fresh cilantro. Add dollop of sour cream or crema to finish.
# Expert Tips:
01 -
- That tomato sauce simmering on the stove will make your entire kitchen smell like home
- They come together in under 40 minutes but taste like they simmered all day
02 -
- Don't skip the quick tortilla fry, it prevents them from falling apart when you dip them in sauce
- Your sauce should be hot but not violently bubbling when dipping, or you'll burn your fingers
03 -
- Warm your tortillas in a dry skillet first if they're cold from the fridge
- If your sauce seems too acidic, add a pinch of sugar to balance it