tomato sauce – A cook named Rebecca

Entomatadas are tortillas bathed in a tomato sauce! They are very popular in Oaxaca, Mexico for breakfast. They are served with eggs or a jerky like meat from that region. I made them for breakfast today and I had forgotten how delicious they are. Literally, I had them made in less than 30 minutes. You could make the sauce the day before, double the recipe and freeze so that next time it’s a matter of heating and softening the tortillas in hot oil and folding.

I have made these before from a Youtube video. This recipe is from one of the very many cookbooks I have on the foods of Mexico. This book is Oaxaca al Gusto, An Infinite Gastronomy by Diana Kennedy. This book won the James Beard Foundation book of the year in 2014. I’ve just started reading and I’m ready to cook from it since I have spent a lot of time in Oaxaca, Puebla, Tlaxcala and surrounding towns, Mexico City, Baja California, the Caribbean areas like Tulum and other areas like Guadalajara. Here’s the link for the book: https://amzn.to/3MdNfzG

Just look at how delicious this dish looks. They are very easy too.

This is what Diana Kennedy writes in her book about Entomatadas “Entomatadas, literally tortillas bathd in a tomato sauce, are a very popular breakfast dish in Oaxaca. They are either served alone, with eggs or with a piece of tasajo.” Sounds delicious, right? They are so good.

How to Make Entomatadas with Fried Eggs

To make heat a little of the oil in a skillet and fry the tortillas, one by one, lightly on both sides, they should not becove crisp around the edge. Drain on paper towels and proceed with frying the rest, adding more oil as necessary.

Then, dip the tortillas, one by one, into the hot tomato sauce, fold into four and place on a warm serving dish or on individual plates. Pour the remaining sauce over them and garnish with the onion, cheese and parsley. If you are toping with a fried egg, arrange the 4 tortillas fourths on a plate,

Here’s another breakfast dish I think you will love! love this breakfast quesadilla!

Entomatadas with Fried Eggs

Entomatadas are corn tortillas bathed in a tomato sauce! They are very popular in Oaxaca, Mexico for breakfast.

Print Recipe Pin Recipe

Servings: 6 servings

Course: Breakfast, dinner, Main Course

Cuisine: Mexican

Ingredients Method

Ingredients

The Sauce

2 tbsp vegetable oil
1/2 medium white onion, thinly sliced
2 small garlic cloves, peeled
2 chiles de agua, toasted, skinned and seeded or substitute jalapenos, toasted only
1 1/2 lbs. Roma tomatoes, quartered and cooked in very little water
2 large sprigs epazote
salt to taste

Preparing the Entomatadas

1/4 cup vegetable oil
12 tortillas about 6 inches in diameter
1 medium white onion, cut in thin half moons
3/4 cup queso fresco or shredded quesillo
1 small bunch flat-leaved parsley, torn into small pieces

Method

Heat a little of the oil in a skillet and fry the tortillas, one by one, lightly on both sides; they should not become crisp aground the edges, just soft. Drain on paper towels and proceed with frying the rest, adding more oil as necessary.
Dip the tortillas, one by one, into the hot tomato sauce, fold into four and place on a warm serving dish or on individual plates. Pour the remaining sauce over, If you are adding an egg or eggs, fry them to your liking and place on top of the entomatadas, then and garnish with the onion, cheese, and parsley.