This delicious Entomatadas recipe is easy, quick and delicious. Cheese stuffed Tortillas stuffed with queso fresco, onions and smothered in a quick savory tomato sauce, topped with sliced onions, cheese, shredded red cabbage and scallions.
I’m going to start off by saying that if you love cheese then this Entomatadas recipe is for you! And if you love your food smothered in a delicious savory sauce, then this recipe is for you!
If you have never had them, then you’re in for a quick and delicious treat.
Entomatadas are a common Mexican dish made with fried and folded stuffed corn tortillas which are then smothered in a savory tomato sauce.
Ingredients to Make Entomatadas
The sauce is simply made with fresh tomatoes, onion, serrano (or jalapeño) pepper, garlic, oregano and salt.
The corn tortillas can be stuffed with cheese, beef, chicken or beans.
It’s truly surprising that this delicious Mexican dish is prepared in under 30 minutes.
Normally, entomatadas are topped with crumbled queso fresco and sliced onions.
However, other popular toppings are Mexican crema (or sour cream), shredded cabbage, lettuce, avocado slices, chopped tomatoes and scallions.
How to Make Entomatadas
Begin with making the sauce for the tortillas.
In a saucepan over medium high heat, add the tomatoes, onion, jalapeño or serrano pepper and garlic with enough water to cover. Cook for 10-15 minutes or until soft.
Remove all the ingredients from pan and add to a blender or a food chopper with the oregano and salt. Blend until smooth.
Cook sauce for a few minutes in a skillet or saucepan.
Add chopped onion to the crumbled queso fresco and mix well.
Normally at this point the corn tortillas are fried and drained on paper towels and then dipped into the tomato sauce. The corn tortillas are then placed on a serving plate and stuffed with the queso fresco on one side and folded over like a taco.
The entomatadas are then topped with more of the tomato sauce.
However, I prefer to fry the corn tortilla and add the queso fresco mixture as the tortilla is frying in the skillet so the cheese gets even more gooey.
Fold over like a taco and lightly fry on both sides. Drain on paper towels and place them on a serving plate.
Top with savory sauce and all toppings. Done!
For more delicious Mexican dishes made with corn tortillas, you may also like these:
Crispy Black Bean tacos (served with avocado cilantro sauce)
Tacos Gobernador (Crispy Cheesy Shrimp Tacos, served with salsa verde or avocado cilantro sauce)
Smoky Black Bean Avocado Tostadas (serve vegetarian or top with succulent shrimp)
Entomatadas (Cheese Stuffed Tortillas)
- 12 corn tortillas
- 1 10-ounce package queso fresco crumbled
- 1/2 onion chopped
- 4-6 roma tomatoes
- 1/2 onion
- 1 jalapeño rinsed, stem removed and cut in half
- 2 garlic cloves
- 1/2 tsp oregano
- salt to taste
- 1/2 white or red onion sliced
- scallions chopped
- extra queso fresco
- shredded cabbage optional
- Add tomatoes, jalapeño, onion and garlic to a saucepan with enough water to cover. Cook over medium heat for 10-15 minutes or until veggies are soft.
- Remove veggies from pan and add to a blender with oregano and salt. Blend for a few seconds until you have a smooth sauce.
- Crumble queso fresco and mix in the chopped onion.
- Add the sauce to a skillet and cook over medium heat for 2 minutes. (If sauce is to thick, add a few tablespoons of water at a time to thin out)Lower heat and simmer sauce for 5 minutes.
- Add about a teaspoon of oil to a skillet over medium heat. Fry one or two tortillas at a time.
- Add two or three tablespoons of the queso fresco mixture to one side of tortilla and allow cheese to melt slightly. (Reserve a few tablespoons of queso fresco for topping if you like)Fold other side of tortilla over to form a taco. Flip taco over and fry for another few seconds.
- Drain on paper towels and continue with the rest of the tortillas.
- Place entomatadas on a serving platter or individual serving plates. Top each with a few tablespoons of the tomato sauce.
- Top with additional queso fresco, sliced onions, shredded cabbage and scallions.