• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Mexico In My Kitchen
  • Home
  • About
  • Lent Season
  • Cookbook
  • Español
menu icon
go to homepage
  • Home
  • About
  • Lent Season
  • Cookbook
  • Español
subscribe
search icon
Homepage link
  • Home
  • About
  • Lent Season
  • Cookbook
  • Español
×

You are here: Home » Vegetarian

Entomatadas Recipe

Published: Feb 24, 2017 · Updated: Aug 14, 2019 by Mely Martínez

JUMP TO RECIPE

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, corn tortillas covered with tomato sauce.


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.

entomatadas recipe

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.

Entomatadas, corn tortillas covered

How to make Entomatadas Recipe

JUMP TO FULL INSTRUCTIONS

Notes

  • *If you prefer, you can prepare the sauce without the jalapeño pepper.

DIRECTIONS:

entomatadas recipe
  • Place tomatoes, the jalapeno pepper, and garlic cloves in a saucepan and cover with water. Cook over medium heat.
entomatadas recipe, Easier Than You Think
  • Mix the ¼ cup of the onion with the crumbled cheese and set aside.
Entomatadas recipe, easy delicious family recipe
  • 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.
Entomatadas recipe
  • 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, step by step instructions with photos of the process.

¡Buen provecho!

Mely Martinez,

Leave a comment and share your experience with the recipe.

If you are on Pinterest, check our boards with hundreds of delicious ideas I'm pinning for you! Or if you are on Instagram, check out the meals pictures or stories ideas.

DON'T FORGET TO SHARE ON YOUR SOCIAL CHANNELS!

Share on your social networks; it only takes 5 seconds. Thanks! EN ESPAÑOL.

More recipes:
Scrambled eggs with salsa
Pasta with creamy roasted poblano sauce.

Entomatadas Recipe

Mely Martínez
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.
4.94 from 47 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Antojitos
Cuisine Mexican
Servings 6
Calories 337 kcal

Ingredients
  

  • 1 ½ lb Tomatoes
  • 1 Jalapeno pepper
  • 2 garlic cloves small
  • 1 tablespoon vegetable oil
  • ¾ 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 ¼ 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

*If you prefer, you can prepare the sauce without the jalapeño pepper.

Nutrition

Serving: 2EntomatadasCalories: 337kcalCarbohydrates: 31gProtein: 11gFat: 20gSaturated Fat: 12gCholesterol: 26mgSodium: 313mgPotassium: 443mgFiber: 5gSugar: 5gVitamin A: 1275IUVitamin C: 20.1mgCalcium: 274mgIron: 1.1mg
Tried this recipe?Let us know how it was!
  • Guava Jam Recipe
  • Mexican Squash with Cheese
  • Steamed Purslane Recipe
  • Cream of corn soup Recipe
« Mexican Potatoes (Papas Mexicana)
Mexican Beef Stew »

Reader Interactions

Comments

  1. Suzette

    June 05, 2021 at 8:55 am

    I made this recipe for my friend, and he loved them! Thank you! I've bookmarked your site for future recipes 🙂

    Reply
  2. Wendy

    February 11, 2021 at 9:50 pm

    5 stars
    First time making them and they came out awesome!!!

    Reply
    • Mely Martínez

      February 12, 2021 at 10:23 am

      Hi Wendy,
      Thank you for trying the entomatadas recipe. Enjoy!

      Reply
      • Lila

        November 15, 2021 at 9:55 pm

        5 stars
        I made these for the first time they came out so delicious! I didn't add the onions in it I filled them with rotisserie chicken breast and queso fresco.

      • Megan

        March 15, 2022 at 5:56 pm

        I just got your book, and I’m so excited! I’m trying to make this entomatadas recipe, and I was wondering- do you add the water that the tomatoes, pepper, and garlic cooked in into the blender or do you just put the vegetables in the blender?

      • Mely Martínez

        March 21, 2022 at 9:47 am

        Hello Megan,
        If your tomatoes are juicy and create a good sauce texture, you do not need to add the cooking water.

« Older Comments

Leave a Reply & Rating Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

ABOUT ME

Mexico in my kitchen | Mely Martinez

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

Read more...

ORDER YOUR COPY NOW!

Mexican Cookbook
The Mexican Home Kitchen Cookbook

Taco Recipes

  • Taco Toppings
  • Cod Crispy Fish Tacos [Pescadillas]
  • Ancho Pepper Shredded Beef for Tacos
  • Tacos Arabes Recipe

Salad Recipes

  • Raw Nopales Salad
  • Fresh Corn Salad with Purslane
  • Mexican Chicken Salad
  • Hearts Of Palm Salad

AS FEATURED IN:

Footer

About

ABOUT
PRIVACY POLICY
USER SERVICE AGREEMENT
ACCESSIBILITY STATEMENT

Newsletter

SIGN UP FOR EMAILS AND UPDATES!

Follow / Contact

FACEBOOK
INSTAGRAM
PINTEREST
CONTACT

COPYRIGHT © 2022 · MEXICO IN MY KITCHEN