Entomatadas

4.86 from 7 votes

Entomatadas are a classic Mexican dish made with corn tortillas, queso fresco, and a mild tomato-based sauce. Ready in only 30 minutes!

Prep Time5

Cook Time20

Total Time25

Course: Dinner

Cuisine: Mexican

Diet: Gluten Free, Vegetarian

Servings: servings

6 Roma tomatoes
¼ medium white onion
1 jalapeño pepper, stemmed and seeded
1 clove garlic
1 teaspoon kosher salt
¼ teaspoon ground cumin
¼ teaspoon Mexican oregano
½ cup broth (chicken or vegetable)
1 teaspoon olive oil
½ cup vegetable oil, plus more as needed
12 corn tortillas
10 ounces queso fresco, for stuffing
For topping: Mexican crema or sour cream, crumbled cotija or more queso fresco, chopped cilantro

Add the tomatoes, onion, jalapeño, garlic, salt, cumin, oregano, and broth to a blender. Blend until completely smooth. This may take a few minutes depending on the power of your blender.
Heat the olive oil in a medium skillet or sauté pan over medium heat. Add the blended tomato mixture and bring to a simmer, then reduce the heat to low and simmer for 6-8 minutes until slightly thickened. Cover and set aside.
Heat the oil in a small skillet over medium-high heat. Working one tortilla at the time, lightly fry each tortilla for about 15-30 seconds per side. Drain off any excess oil by giving it a little shake while holding it with tongs, then transfer it onto a plate or baking sheet lined with paper towels. Repeat with the remaining tortillas.
Assemble the entomatadas by dipping each tortilla in the blended tomato mixture, then placing it on a plate, filling it with queso fresco, and folding it over.
Top with a few more spoonfuls of the blended tomato mixture, then garnish with more queso fresco, Mexican crema, and chopped cilantro.

Frying the tortillas. This is an essential step that keeps them from falling apart once dipped in the sauce. If you don’t want to fully fry them, you can spray them with a little oil and toast them in a skillet or comal.
Cheese. If you can't find queso fresco, shredded mozzarella or Monterey Jack will also work.
Storage. Entomatadas are best eaten fresh, but you can make the sauce ahead of time and store it for a few days in the fridge or freeze for up to 3 months. Assemble just before serving so the tortillas stay soft but not soggy.