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!
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!
The Anthony Kitchen