Mexican Entomatadas with Tomato Sauce (Printable)

Corn tortillas dipped in vibrant tomato sauce, filled with cheese and topped with fresh crema and cilantro.

# What You’ll Need:

→ Tomato Sauce

01 - 6 medium ripe tomatoes
02 - 2 cloves garlic
03 - 1/4 white onion
04 - 1-2 fresh serrano chilies
05 - 1/2 teaspoon ground cumin
06 - 1 teaspoon salt
07 - 1/2 teaspoon black pepper
08 - 2 tablespoons vegetable oil

→ Entomatadas Assembly

09 - 12 corn tortillas
10 - 1 cup queso fresco or crumbled feta
11 - 1/2 cup sour cream or Mexican crema
12 - 1/4 cup chopped fresh cilantro
13 - 1/4 small onion, finely diced
14 - Vegetable oil for frying

# How To Make It:

01 - Boil tomatoes in a pot of water for 5-6 minutes until skins split. Drain and transfer to a blender with garlic, onion, serrano chilies if using, cumin, salt, and pepper. Blend until completely smooth.
02 - Heat 2 tablespoons oil in a skillet over medium heat. Pour in the tomato sauce and simmer for 7-10 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning as needed.
03 - Heat a small amount of oil in a separate skillet over medium heat. Lightly fry each tortilla for about 10 seconds per side just until soft and pliable. Drain briefly on paper towels.
04 - Dip each tortilla in the hot tomato sauce, coating both sides completely. Place on a plate, add cheese filling, and fold in half or roll up. Repeat with remaining tortillas.
05 - Arrange 3 entomatadas on each serving plate. Drizzle with additional tomato sauce, then sprinkle with extra cheese, diced onion, and cilantro. Top with a dollop of sour cream or crema.

# Expert Tips:

01 -
  • Everything happens in one skillet, making cleanup almost nonexistent
  • The tomato sauce transforms ordinary tortillas into something extraordinary
  • Ready in under 40 minutes but tastes like it simmered all day
02 -
  • The sauce will splatter when you first pour it into the hot oil—stand back slightly
  • Over-frying the tortillas makes them crack when you fold them, so watch the timing carefully
  • Room temperature tortillas fold more easily without breaking
03 -
  • Warm your serving plates in the oven so the entomatadas stay hot longer
  • Keep the sauce gently warm while assembling so each tortilla stays pliable

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