Entomatadas are a typical Mexican dish made of a folded corn tortilla which has first been fried in oil and then bathed in a tomato sauce made from tomatoes, garlic, onion, oregano, chile serrano and salt. The recipes for the tomato sauce vary by cook.Wikipedia
Love the sauce on these Entomatadas! Unlike most Mexican sauces whether, authentic from Mexico, Tex Mex or New Mexico style that are made from dried chile or chile powder, this sauce is made from fresh tomatoes and it is so quick and easy but so good!
I love them for breakfast with a sunny side up egg topping them; however, most of the time they are served with rice and beans just like you would enchiladas! Other things you can stuff them with are:
- Chicken
- Ground Beef or shredded Beef (Brisket would work too)
- Refried Beans https://the2spoons.com/pinto-beans-for-refried-beans/
- Cooked diced potatoes
- Cooked carrots and peas
- Spinach
- Cheddar instead of Mexican cheese
- Roasted corn
- With avocado like these:
Delicious Entomatadas for Breakfast or Anytime
I used a Queso Fresco cheese https://amzn.to/2QOGtnN that I crumbled and added chopped onion to for stuffing into the tomato soaked tortillas and to top them. You can use Queso Cotija but it is a little saltier.
The sauce was made from Roma tomatoes and Serrano Chile. It is so good. Other than the chile, which I tamed down the heat by removing the seeds, this is really a light sauce with so few ingredients. Just looking at my photos makes me want to go make some!
I have many Breakfast Mexican dishes on my blog. Here’s a couple you definitely should definitely try: My Fried Egg Quesedillas https://the2spoons.com/best-10-minute-breakfast-fried-egg-quesadilla/
and my Breakfast Tostados https://the2spoons.com/yummy-breakfast-tostadas/.
Delicious Entomatadas for Breakfast or Anytime
Let me know what you think of this recipe!
Entomatadas
Ingredients
- 1 1/1 lbs roma tomatoes
- 1 serrano or jalapeno (seeded if you like)
- 2 garlic cloves
- 1 tbsp vegetable oil
- 3/4 cup white onion finely chopped
- salt to taste
- 12 corn tortillas
- 8 oz Queso Fresco, Queso Cotija or farmers cheese crumbled ( Queso Cotija is saltier)
- 3 tbsp vegetable oil to fry tortillas
Instructions
- Place tomatoes, the serrano or jalapeno pepper, and garlic cloves in a saucepan and cover with water. Cook over medium heat for about 15- 20 minutes until soft.
- Mix the 1/4 cup of the onion with the crumbled cheese and set aside.
- Once tomatoes and pepper are cooked, place in a blender and process until you have a very smooth sauce.
- Heat 1 Tablespoon of vegetable oil in a skillet over a medium high heat. Add the rest of the onion and cook until transparent and slightly browned, about 5 minutes.
- Add the tomato sauce to the skillet and cook for about 2 minutes, season with salt, and then turn the heat to low and simmer for about 6-8 minutes.
- In a separate skillet, heat the rest of the oil over medium heat and briefly fry the tortillas one by one and place on a plate with paper towels to absorb any excess oil.
- Once you fried all the tortillas, dip them one by one into the warm tomato sauce. Make sure to flip the tortilla to cover both sides with the tomato sauce.
- Place tortilla on a plate and spoon some cheese and onion mix. Fold the tortilla and proceed with the rest of the tortillas. Once you have all your entomatadas ready, spoon some of the leftover sauce over them and top with more cheese and onion mix.