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 sour 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 chile. 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 US supermarkets
Nutritional information per serving
459
Calories
17g
Protein
50g
Carbohydrates
18g
Fat
3g
Fiber
684mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Hierve the tomatoes y el serrano chile en water durante 8-10 minutes until esten suaves. Escurre.
- 2
Blend the tomatoes, serrano chile, 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 chile solo aporta un toque de flavour.
- 4
Desmenuza el fresh cheese (cheese fresh) y reserva.
- 5
Heat 2 tablespoons of oil in a skillet. 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 sour 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.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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