Mexican Entomatadas with Tomato Sauce (Printable)

Crispy tortillas simmered in rich tomato sauce, filled with fresh cheese and garnished with crema, onions, 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

09 - 12 corn tortillas
10 - 1 cup queso fresco or crumbled feta cheese
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 Steps:

01 - Boil tomatoes in a pot of water for 5-6 minutes until skins split. Drain and transfer to blender with garlic, onion, serrano chilies, cumin, salt, and pepper. Blend until smooth. Heat 2 tablespoons oil in skillet, pour in tomato sauce and simmer over medium heat for 7-10 minutes, stirring occasionally until slightly thickened. Adjust seasoning as needed.
02 - Heat small amount of oil in separate skillet over medium heat. Lightly fry tortillas one at a time for about 10 seconds per side just until soft and pliable. Drain briefly on paper towel.
03 - Dip each tortilla in hot tomato sauce coating both sides. Lay on plate, fill with cheese, and fold in half or roll up. Repeat with remaining tortillas.
04 - Place 3 entomatadas on each plate. Drizzle with additional tomato sauce, sprinkle with extra cheese, diced onion, and cilantro. Add dollop of sour cream on top.

# Expert Pointers:

01 -
  • The tomato sauce becomes this rich, velvety coating that transforms simple tortillas into something extraordinary
  • You can assemble them ahead and reheat, making them perfect for feeding a crowd without last minute stress
  • They hit every comfort food craving while still feeling fresh and vibrant
02 -
  • Cold tortillas crack when you fold them, so keep them warm in a clean kitchen towel while you work
  • The sauce should be hot when you dip the tortillas, but not so hot that it burns your fingers
  • Do not skip the light frying step, it creates a barrier that keeps the tortillas from turning into mush
  • If your sauce seems too thick, add a splash of water before dipping the tortillas
03 -
  • Use tongs to dip and fold the tortillas, your fingers will thank you
  • Make extra sauce and freeze it for an even quicker meal next time

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