Entomatadas
A delicious recipe for Mexican Entomatadas made with corn tortillas that are lightly fried, dipped in a warm, smoky tomato sauce, and stuffed with cheese!
Servings: 6
Calories: 382kcal
Ingredients
For the Entomatada Tomato Sauce:
- 1 tablespoon oil
- ½ of a white onion minced
- 3 jalapenos stemmed, seeded and minced
- 1 clove of garlic minced
- 1 (28-ounce) can crushed tomatoes
- 1 ½ teaspoons Kosher salt
- ½ teaspoon black pepper
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- 1 cup water
For the Entomatadas:
- 1 cup canola or vegetable oil
- 12 corn tortillas
- 7 ounces (about 1 cup) crumbled Queso Fresco or Monterey Jack cheese
- Minced white onion and chopped cilantro for garnish, if desired
Instructions
- Add 1 tablespoon of oil to a medium-sized saucepan over medium-high heat. Stir in the onion and jalapeño and sauté for about 5 minutes, until softened. Add the garlic and sauté 1 minute more.
- Carefully pour in the tomatoes, and stir in the salt, pepper, cumin, and paprika. Reduce the heat to medium and allow to simmer 10 minutes, stirring occasionally. Add 1 cup of water.
- Transfer the contents of the saucepan to a blender or food processor. Remove the feed tube (to prevent a build-up of steam and pressure), cover with a dish towel and process until smooth. Return to the pan over low heat to keep warm.
- Add the oil to a frypan over medium-high heat and allow to come to temperature, between 350°-375°F.
- Add the tortillas (no more than 1-2 at a time), and fry for about 30 seconds.
- Remove from the oil, dip in the tomato sauce, sprinkle with a spoonful of queso fresco and fold over the tortilla like a taco or roll like an enchilada. Repeat with the remaining tortillas.
- Top with desired toppings, serve, and enjoy!
Nutrition
Calories: 382kcal | Carbohydrates: 26g | Protein: 9g | Fat: 28g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 857mg | Potassium: 170mg | Fiber: 4g | Sugar: 2g | Vitamin A: 424IU | Vitamin C: 9mg | Calcium: 231mg | Iron: 1mg