Mexican Cheese Entomatadas Recipe

Soft corn tortillas dipped in a rich homemade tomato sauce and filled with crumbled queso fresco and onion. A classic Mexican comfort dish with no chile.

📝 Ingredients

• 6 tomatoes (large (aprox 900 g/ 2lb))
• 1/2 white onion
• 2 garlic cloves
• 3/4 teaspoon salt (or to taste)
• 3 tablespoons oil
• 10 oz queso fresco
• 12 corn tortillas
• 1/2 cup crema Mexicana
• fresh cilantro

👨‍🍳 Instructions

1. 1Wash and halve the tomatoes. Peel the half onion. Cut into two chunks. Finely chop one and reserve for the filling and halve the other one. Peel the garlic cloves.
2. 2Place the tomatoes, onion pieces, and garlic in a medium pot. Cover with water (about 2 cups). Cover and bring to a boil over high heat. Once boiling, reduce to a gentle simmer and cook for 3 minutes, or until the onion is tender and the tomato skin begins to peel away withoug the tomatoes losing their shape.
3. 3Let the vegetables cook for a few minutes. Transfer the veggies and salt to a blender, leaving the cooking water behind. Blend until smooth. If the sauce is too thick, add the reserved cooking water a little at a time until the sauce is fluid but still has body.
4. 4Heat 1 tablespoon of oil in a saucepan over medium heat. Pour the tomato sauce and simmer over low heat for 8-10 minutes. Taste and adjust salt. Adjust teture with a splash of reserved cooking water if needed.
5. 5While the sauce simmers, crumble the queso fresco and mix with the finely chopped onion. Set aside.
6. 6Warm the tortillas on a comal or in the microwave until flexible.
7. 7In a skillet (preferibly non-stick), heat 1/2 tablespoon of oil over medium heat. Lightly fry 3 tortillas until coated and soft. Repet with the remaining tortillas, adding 1/2 tablespoon of oil per batch.
8. 8Dip one tortilla into the tomato sauce, place on a plate, add one spoonful of the queso fresco and onion filing, and fold in half. Repeat with two more tortillas to complete one serving. Continue with the other portions.
9. 9Top with extra crumbled cheese and onion, Mexican crema, and chopped cilantro. Serve immediately. Accompany with beans, or white rice or a salad.