This post is for my mom, a woman that always offers something to eat to visitors in her house, especially if they are friends and family. I remember when my college friends used to always want to do group assignments at my house since they knew that my mom would feed them without even asking if they were hungry. One of her favorite dishes that she used to make for us was entomatadas since they’re so easy to make; the process is similar to making enchiladas but covered with tomato sauce instead.
Entomatadas Recipe
Entomatadas are well-known all throughout Mexico, and it is a wholesome meal that is loved by all the adults and children in my family. My mom usually made them for an early lunch at around 10:30 or 11:00 in the morning, about the same time we got done doing our morning chores. At home, the last part of our chores was to clean the floors, right after we got done cleaning the bathrooms, counters, and other surfaces. My mind goes back to those times back home when I would smell the saucepan in the kitchen simmering the tomatoes for the entomatadas. It was almost like a reward for cleaning the house and getting the chores done. By noon we had clean floors, a clean kitchen, and a satisfied appetite.
I’m so glad to be able to share few of my memories and my cooking at the same time. I hope you enjoy this recipe as much as we do at home.
How to make Entomatadas Recipe
How to make Entomatadas RecipeNotes
- *If you prefer, you can prepare the sauce without the jalapeño pepper.
DIRECTIONS:
- Place tomatoes, the jalapeno pepper, and garlic cloves in a saucepan and cover with water. Cook over medium heat.
- Mix the 1/4 cup of the onion with the crumbled cheese and set aside.
- Once tomatoes and pepper are cooked, place in a blender and process until you have a very smooth sauce.
- Heat 1 Tablespoon of vegetable oil in a skillet over a medium-high heat. Add the rest of the onion and cook until transparent and slightly browned.
- Add the tomato sauce to the skillet and cook for about 2 minutes, season with salt, and then turn the heat to low and simmer.
- In a separate skillet, heat the rest of the oil over medium heat and briefly fry the tortillas one by one and place on a plate with paper towels to absorb any excess oil.
- Once you fried all the tortillas, dip them one by one into the warm tomato sauce.
- Place tortilla on a plate and spoon some cheese and onion mix. Fold the tortilla and proceed with the rest of the tortillas.
ENTOMATADAS RECIPE
Ingredients
- 1 1/2 lb Tomatoes
- 1 Jalapeno pepper
- 2 garlic cloves small
- 1 tablespoon vegetable oil
- 3/4 cup white onion finely diced
- Salt to taste
- 12 corn tortillas
- 8 ounces Queso fresco or farmer cheese crumbled About 2 cups
- 3 Tablespoons vegetable oil to fry tortillas
Instructions
- Place tomatoes, the jalapeno pepper, and garlic cloves in a saucepan and cover with water. Cook over medium heat for about 15- 20 minutes until soft.
- Mix the 1/4 cup of the onion with the crumbled cheese and set aside.
- Once tomatoes and pepper are cooked, place in a blender and process until you have a very smooth sauce.
- Heat 1 Tablespoon of vegetable oil in a skillet over a medium high heat. Add the rest of the onion and cook until transparent and slightly browned, about 5 minutes.
- Add the tomato sauce to the skillet and cook for about 2 minutes, season with salt, and then turn the heat to low and simmer for about 6-8 minutes.
- In a separate skillet, heat the rest of the oil over medium heat and briefly fry the tortillas one by one and place on a plate with paper towels to absorb any excess oil. (My mom doesn’t fry the tortillas, she just warm them up in a skillet)
- Once you fried all the tortillas, dip them one by one into the warm tomato sauce. Make sure to flip the tortilla to cover both sides with the tomato sauce.
- Place tortilla on a plate and spoon some cheese and onion mix. Fold the tortilla and proceed with the rest of the tortillas. Once you have all your entomatadas ready, spoon some of the leftover sauce over them and top with more cheese and onion mix.
Notes
Nutrition
¡Buen provecho!
Mely Martinez
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Thank you for this amazing looking recipe! I am new to cooking, so forgive me for this silly question. Do you drain the water you used to cook the tomatoes before blending?
Helo Theresa,
I reserve the water to add a little bit to the blender, just in case the tomatoes are not juice enough to form the sauce. But, if they don’t need it, don’t add it.
I love these but never made them so easy I printed the recipe and will prepare them Sunday,
Thanks so much Mel
Ernesto`
Hello Ernesto,
I hope you enjoyed your entomatadas.
Are these also called “street enchiladas” or is that something different?
Hello Nancy,
The ones know as “Street Enchiladas” are these ones “RED enchiladas”
Question. What is on the side? Is it mole?
Hello Victoria,
It is just tomate sauce and Mexican “queso fresco” fresh crumbling cheese.
It’s black refríes beans
Hello Stephanie,
Yes, those are black refried beans.
Is the sauce something you could make ahead of time??
Hello Kayla,
Yes, you can make the sauce two days ahead and store in the fridge.