BreakfastEasy

Entomatadas

Name: Entomatadas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 3 tbsp Vegetable oil; 1 clove Garlic; 0.5 White onion; 1 Serrano chilli; 100 ml Soured cream; 6 Tomato; 0.5 tsp Dried oregano; 0.25 tsp Black pepper; 200 g Fresh cheese; 1 tsp Salt; 12 Corn tortilla

35 min (15 prep + 20 cook) Easy 4 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 4 Feb 2026 · Updated: 10 Mar 2026

Tortillas bathed in a mild tomato sauce, filled with fresh cheese, topped with cream and onion.

About this recipe

Entomatadas are corn tortillas lightly fried and bathed in a smooth, gently sweet tomato sauce. They are filled with fresh cheese or chicken and topped with soured cream, grated cheese and onion. A light, delicious breakfast loved by children and adults alike.

History & Origin

Entomatadas is a preparation that forms part of the classic trilogy of sauce-bathed tortilla dishes in Mexican cuisine, alongside enchiladas and enfrijoladas. Its origins go back to pre-Hispanic times, when sweetcorn tortillas were accompanied by sauces made from wild tomato, a fruit native to Mesoamerica that the Aztecs called 'xitomatl'. Unlike enchiladas, entomatadas are characterised by a milder and slightly sweet sauce, without the intense heat of chilli. They were a popular dish in colonial convents, where the nuns prepared them as a fasting food during Lent. They are served as breakfast or a light supper, garnished with cream, crumbled fresh cheese and onion rings, and are especially popular among Mexican children for their mild flavour.

Estimated cost

£17.29

Total cost

£4.32

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

459

Calories

17g

Protein

50g

Carbohydrates

18g

Fat

Fibre

684mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Hierve the tomatoes y el serrano chilli en water durante 8-10 minutes until esten suaves. Escurre.
2
Blend the tomatoes, serrano chilli, half onion, garlic, oregano, salt and pepper for 30 seconds until you have a smooth, slightly thick salsa.
3
Calienta a tablespoon de oil en a saucepan over medium heat-alto. Frie la salsa durante 5-8 minutes, moviendo ocasionalmente, until oscurezca y espese. Mantén hot over low heat.
💡 La salsa de entomatadas es mas soft that la de enchiladas. No should be spicy; el serrano chilli solo aporta un toque de flavour.
4
Desmenuza el fresh cheese (cheese fresh) y reserva.
5
Heat 2 tablespoons of oil in a frying pan. Pass the tortillas one by one through the oil for 15 seconds per side to soften them without browning. Drain on kitchen paper.
6
Dip each tortilla into the hot tomato salsa on both sides. Place a tablespoon of cheese in the centre and roll up the tortilla. Arrange 3 entomatadas per plate.
7
Bana with mas salsa hot. Decora with soured cream, cheese desmoronado y slices de onion. Sirve inmediatamente.
💡 The entomatadas are un excelente desayuno ligero. For cena, acompanalas with a ensalada de lettuce y avocado.