Mexican Tomato Tortillas with Cheese (Printable Version)

Corn tortillas dipped in rich tomato sauce, filled with queso fresco and garnished with crema, cilantro, and onion for a satisfying Mexican meal any time of day.

# What You Need:

→ Tomato Sauce

01 - 6 medium ripe tomatoes
02 - 2 cloves garlic
03 - 1/4 white onion
04 - 1-2 fresh serrano chilies (optional, for heat)
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 (or sub with grated mild cheese)
11 - 1/2 cup sour cream or Mexican crema
12 - 1/4 cup chopped fresh cilantro
13 - 1/4 small onion, finely diced (for garnish)
14 - Vegetable oil, for frying

# How-To Steps:

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

# Helpful Tips:

01 -
  • The tomato sauce creates this incredible tangy comfort that wraps around every bite like a warm blanket
  • You can throw these together in under 40 minutes even on your most chaotic weeknights
  • They reheat beautifully so tomorrows lunch might be even better than tonight's dinner
02 -
  • Cold tortillas will break when you try to fold them, keep them warm in a clean kitchen towel
  • The sauce should be hot when you dip the tortillas, not scalding but warm enough to coat
  • Do not skip the quick fry step, it prevents tortillas from turning into mush
03 -
  • If your sauce seems too acidic, add a pinch of sugar to balance it
  • Work in batches and keep completed entomatadas warm in a low oven

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