These Entomatadas Recipe wraps are everything you want in a quick Mexican dinner: soft corn tortillas dipped in homemade tomato sauce, stuffed with tender shredded chicken or creamy queso fresco, and topped with all the good stuff. I first made these on a busy weeknight when I needed something fast but full of flavor, and now they’re a staple. The sauce comes together in under 30 minutes, and the whole dish feels like a warm hug on a plate.
If you love comforting meals like this Easy Homemade Spaghetti Carbonara Recipe or Easy Dirty Rice Recipe | Classic Cajun & Creole Style, you’re going to want this one in your rotation. Even on the coldest evenings, entomatadas bring the same cozy feeling as a bowl of Roasted Butternut Squash Soup Recipe.
The aroma of roasted tomatoes and garlic fills the kitchen while you work, and the best part? You can have dinner on the table in 40 minutes.
Why You’ll Love This Entomatadas Recipe
This recipe is fast, flexible, and full of authentic Mexican flavor. The homemade tomato sauce is smoky from roasted tomatoes and has just a little kick from jalapeño. You can fill these with whatever you have on hand, whether it’s leftover chicken, crumbled cheese, or even beans. The tortillas stay soft and pliable, soaking up all that tangy sauce, and the toppings add freshness and creaminess. It’s a meal that feels fancy but comes together on a weeknight without any fuss.
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Entomatadas Recipe Ingredients
Here’s what you need to make authentic homemade Entomatadas Recipe from scratch.
See Recipe Card Below This Post For Ingredient Quantities
For the Tomato Sauce:
Roma tomatoes: These roast beautifully and create a rich, slightly sweet base for the sauce.
Jalapeño: Adds a gentle heat that balances the tomatoes without overwhelming the dish. Use half for mild spice or adjust to taste.
Vegetable oil: Helps sauté the aromatics and brings out their flavors.
Garlic cloves: Roasted garlic adds depth and a mellow, savory note to the sauce.
Onion: Sautéed onion gives the sauce a subtle sweetness and body.
Water: Thins the sauce to the perfect consistency for dipping tortillas.
Kosher salt & fresh pepper: Season to taste, enhancing all the flavors in the sauce.
For the Entomatadas:
Corn tortillas: Traditional corn tortillas are essential for authentic entomatadas. They should be lightly fried to stay pliable.
Avocado or vegetable oil: Used for frying the tortillas quickly so they remain soft and foldable.
Crumbled queso fresco or shredded chicken: Choose your filling based on preference. Queso fresco is traditional and creamy, while shredded chicken adds protein and heartiness.
Toppings:
Queso fresco: Sprinkle on top for extra creaminess and a classic finish.
Shredded lettuce: Adds a fresh, crisp contrast to the warm tortillas.
Mexican crema: Drizzle over the top for richness and tang.
Avocado and/or radishes: Fresh toppings that bring color, texture, and brightness to each bite.
How To Make Entomatadas Recipe
Follow these steps to make perfect Entomatadas Recipe with homemade tomato sauce.
Roast the tomatoes and jalapeño: Place the roma tomatoes and jalapeño in a skillet or comal over medium-high heat. Turn them occasionally to roast evenly on all sides until the skins are charred and blistered.
Sauté the aromatics: In a separate medium to large pan, heat 2 tablespoons of vegetable oil over medium-high heat. Add the onion and garlic, cooking until the onion turns translucent, about 3 minutes. The kitchen will smell amazing.
Blend the sauce: Once the roasted tomatoes, jalapeño, onion, and garlic have cooled slightly, transfer them to a blender along with ½ cup of water. Remove the tomato stems before blending. Puree until the sauce is completely smooth.
Simmer the sauce: Pour the blended sauce back into the same pan used for the onions and garlic. Bring it to a boil, then lower the heat and let it simmer for 10 minutes. Season with kosher salt and fresh pepper to taste. The sauce should be thick enough to coat the tortillas but still pourable.
Fry the tortillas: Heat 2 tablespoons of oil in a large skillet over medium-high heat. Once the oil shimmers, add one tortilla at a time and fry for about 5 seconds on each side. The tortillas should soften and become pliable, not crispy. Transfer each fried tortilla to a plate lined with paper towels to drain. Add more oil as needed for the remaining tortillas.
Dip and fill: Working one at a time, dip each fried tortilla into the warm tomato sauce, coating both sides. Place it on a serving plate and add a generous amount of crumbled queso fresco or shredded chicken down the center.
Roll and top: Fold or roll each tortilla like an enchilada. Spoon extra tomato sauce over the top, then sprinkle with more queso fresco, shredded lettuce, a drizzle of Mexican crema, and sliced avocado or radishes.
Serve immediately: Plate the entomatadas while they’re still warm so the tortillas stay soft and the sauce is at its best.
Substitutions and Variations
Tortillas: If you can’t find fresh corn tortillas, warm store-bought ones in a damp towel in the microwave before frying to make them more pliable.
Jalapeño: Skip the jalapeño for a completely mild sauce, or add a whole one if you love heat.
Filling options: Try refried beans, sautéed mushrooms, or scrambled eggs for a vegetarian twist. Ground beef or shredded pork also work beautifully.
Dairy-free: Skip the queso fresco and crema, and load up on avocado and fresh salsa instead.
Make it spicier: Add a pinch of cayenne or chipotle powder to the sauce while it simmers.
Equipment For Entomatadas Recipe
Skillet or comal: For roasting the tomatoes and jalapeño to bring out their smoky flavor.
Medium to large pan: Used for sautéing the onions and garlic, then simmering the sauce.
Blender: Essential for pureeing the roasted vegetables into a smooth, silky tomato sauce.
Large skillet: For frying the tortillas quickly in batches.
Paper towels: To drain excess oil from the fried tortillas.
Serving plates: Have them ready so you can assemble and serve the entomatadas while they’re hot.
How to Store Entomatadas Recipe
Refrigerator: Store leftover Entomatadas Recipe in an airtight container for up to 2 days. The tortillas may soften further as they sit in the sauce, but they’ll still taste delicious. Reheat gently in the microwave or on the stovetop.
Sauce separately: If you want to meal prep, store the tomato sauce separately in the fridge for up to 4 days. Fry and assemble the tortillas fresh when you’re ready to eat.
Freezer: The tomato sauce freezes well for up to 3 months. Thaw it overnight in the fridge and reheat before using. Assembled entomatadas don’t freeze well because the tortillas become too soft.
Serving Suggestions
With rice and beans: Serve Entomatadas Recipe alongside Mexican rice and refried beans for a complete, comforting meal.
Fresh salad: A simple side salad with lime vinaigrette adds brightness and crunch.
Breakfast style: Top with a fried egg and serve with black beans for a hearty breakfast or brunch.
Topped with extras: Add pickled jalapeños, cilantro, or a squeeze of lime juice for extra flavor and freshness.
Expert Tips
Don’t skip roasting: Roasting the tomatoes and jalapeño adds a smoky depth that makes the sauce taste authentic and homemade.
Keep the oil hot: When frying tortillas, make sure the oil is hot enough that they sizzle immediately. This keeps them from getting greasy.
Warm the sauce: Keep the tomato sauce warm while you assemble the entomatadas so it coats the tortillas evenly and stays silky.
Work quickly: Assemble and serve entomatadas right away. The longer they sit, the softer the tortillas become.
Adjust consistency: If the sauce is too thick, add a splash of water. If it’s too thin, simmer it a few extra minutes.
What Are Entomatadas Recipe?
Entomatadas Recipe are a traditional Mexican comfort food that’s all about simplicity and flavor. The name comes from “tomate” (tomato), and these beauties are made by lightly frying corn tortillas, dipping them in a smooth tomato sauce, filling them with your choice of queso fresco or shredded chicken, and rolling them up like enchiladas. Unlike enchiladas that are often baked, entomatadas are assembled and served right away, keeping the tortillas soft and the sauce warm. They’re popular throughout Mexico as a quick, satisfying meal that brings everyone to the table.
FAQ
What are Entomatadas Recipe made of?
Entomatadas Recipe are made of lightly fried corn tortillas dipped in a smooth tomato sauce and filled with queso fresco or shredded chicken, then topped with fresh garnishes like crema and lettuce. Tip: Keep a warm skillet nearby so you can fry tortillas in batches without waiting.
What’s the best way to serve Entomatadas Recipe?
Serve them immediately while the tortillas are still soft and the sauce is warm. Top with fresh garnishes like crema, avocado, and lettuce for the best texture and flavor. My family likes to add a squeeze of lime right before eating.
Where do Entomatadas Recipe come from?
Entomatadas are a traditional dish from Mexico, popular throughout the country as a quick, comforting meal. They’re especially loved for breakfast or lunch. Grandma used to say they’re proof that simple ingredients can make something truly special.
What is the translation of Entomatadas Recipe?
The word “entomatadas” comes from “tomate,” which means tomato in Spanish. It refers to tortillas bathed in tomato sauce. Think of it as the tomato cousin of enchiladas, which use chili sauce instead.
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Pairing
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Entomatadas Recipe
These Authentic Entomatadas Recipe are the perfect combination of crispy tortillas, savory tomato sauce, and your favorite filling, creating a mouthwatering Mexican classic.
Ingredients
Method
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Make the tomato sauce: Roast the tomatoes and jalapeño in a skillet or comal over medium-high heat. Turn all sides to ensure even roasting.
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Sauté the aromatics: In a separate pan, heat the oil over medium to high heat. Add the onion and garlic, cooking until the onion becomes translucent, about 3 minutes.
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Blend the sauce: Once the tomatoes and onions have cooled slightly, transfer the tomatoes, jalapeño, garlic, and onion to a blender with ½ cup of water. Puree until smooth. Note: Remove the tomato stems before blending.
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Simmer the sauce: Pour the blended tomato mixture back into the pan and bring it to a boil. Reduce the heat and simmer for about 10 minutes.
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Fry the tortillas: Heat 2 tablespoons of oil in a large skillet over medium-high heat. Once the oil is hot, fry each tortilla for about 5 seconds on each side, ensuring the tortillas remain pliable. Don’t overcook to avoid crisping.
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Drain excess oil: Place the fried tortillas on a plate lined with paper towels to absorb excess oil. Repeat with the remaining tortillas, adding more oil if needed.
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Assemble the entomatadas: Dip each fried tortilla into the warm tomato sauce and arrange them on serving plates. Fill with crumbled queso fresco or shredded chicken (or another filling of your choice), then fold or roll the tortillas.
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Top and serve: Spoon additional tomato sauce over the filled tortillas and top with queso fresco and your choice of toppings. Serve immediately while the tortillas are still warm and slightly crisp.
Nutrition
Notes
Serve immediately to enjoy the perfect balance of crispy tortillas and savory sauce!
