Mexican Entomatadas with Tomato Sauce (Printable)

Corn tortillas dipped in vibrant tomato sauce, filled with cheese, and topped with fresh crema and cilantro.

# 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 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 Make:

01 - Boil tomatoes in a pot of water for 5-6 minutes until skins split. Drain and transfer to a blender with garlic, onion, serrano chilies if using, cumin, salt, and pepper. Blend until completely smooth.
02 - Heat 2 tablespoons vegetable oil in a skillet over medium heat. Pour in the blended tomato sauce and simmer for 7-10 minutes, stirring occasionally, until slightly thickened. Adjust seasoning to taste.
03 - Heat a small amount of oil in a separate skillet over medium heat. Lightly fry each tortilla for about 10 seconds per side just until soft and pliable. Drain briefly on paper towels.
04 - Dip each fried tortilla into the hot tomato sauce, coating both sides completely. Place on a plate, fill with cheese, and fold in half. Repeat with all tortillas, arranging 3 per serving plate.
05 - Drizzle additional tomato sauce over the arranged entomatadas. Sprinkle with extra cheese, diced onion, and fresh cilantro. Top with a dollop of sour cream or crema.

# Expert Tips:

01 -
  • The tomato sauce becomes this incredible velvety blanket that clings to every inch of the tortilla, transforming something simple into something that feels like a hug
  • You can have these on the table in under 40 minutes, and they taste like you spent all day cooking
02 -
  • The first time I made these, I skipped the soft-frying step and my tortillas completely fell apart in the sauce—now I never skip that brief oil treatment
  • If your tomato sauce tastes too acidic, add a tiny pinch of sugar—it balances everything out without making it taste sweet
03 -
  • Keep your tortillas warm by wrapping them in a clean kitchen towel while you work with each one
  • If your sauce starts looking too thick as it simmers, add a splash of water to thin it out slightly

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