Mexican Cheese Entomatadas Recipe

Ingredients

• 6 large (approximately 900 g)tomatoes
• 1/2white onion
• 2garlic cloves
• 3/4 teaspoon, or to tastesalt
• 3 tablespoonsoil
• 283 g (10 oz)queso fresco
• 12corn tortillas
• 120 ml (1/2 cup)Mexican crema
• to tastefresh coriander

Instructions

1. 1

   1. Prepare vegetables

   Wash and halve the tomatoes. Peel the onion, cut it into two chunks, then finely chop one chunk and reserve it for the filling. Halve the other chunk and peel the garlic cloves.

2. 2

   2. Simmer vegetables

   Put the tomatoes, onion pieces and garlic in a medium saucepan and cover with about 480 ml water. Cover the pan and bring to the boil over a high heat. Lower the heat and simmer gently for 3 minutes, or until the onion is tender and the tomato skins start to loosen, while the tomatoes keep their shape.

3. 3

   3. Blend sauce

   Let the vegetables cool for a few minutes. Transfer them and the salt to a blender, leaving the cooking water in the pan, and blend until smooth. If the sauce is too thick, add a little reserved cooking water at a time until it is pourable but still has body.

4. 4

   4. Simmer sauce

   Heat 1 tablespoon of oil in a saucepan over a medium heat. Add the tomato sauce and simmer over a low heat for 8–10 minutes. Taste and adjust the salt, adding a splash of reserved cooking water if the sauce needs thinning.

5. 5

   5. Mix filling

   While the sauce simmers, crumble the queso fresco and mix it with the finely chopped onion. Set the filling aside.

6. 6

   6. Warm tortillas

   Warm the tortillas on a comal or in the microwave until they are flexible.

7. 7

   7. Fry tortillas

   Heat 1/2 tablespoon of oil in a preferably non-stick frying pan over a medium heat. Lightly fry 3 tortillas until coated with oil and soft. Repeat with the remaining tortillas, adding 1/2 tablespoon of oil for each batch.

8. 8

   8. Fill tortillas

   Dip a tortilla in the tomato sauce and place it on a plate. Add a spoonful of the queso fresco and onion filling, then fold the tortilla in half. Repeat with two more tortillas to make one serving, then continue with the remaining portions.

9. 9

   9. Finish and serve

   Top with extra crumbled cheese and onion, Mexican crema and chopped coriander. Serve immediately with beans, white rice or a salad.

What are entomatadas?

Entomatadas are Mexican tortillas dressed in tomato sauce and folded around a filling. Their name points to the tomato-based sauce, and they are often finished with cheese, onion or crema.

This version keeps the sauce chile-free and uses queso fresco for a mild, crumbly centre. Simmering the tomatoes before blending gives the sauce a rounded flavour without taking away the fresh tomato character.

Nutrition and macros by portion

The nutrition label shows one serving as written: 568 calories, 20g protein, 48g carbs, 35g fat.

The corn tortillas and tomatoes supply most of the carbohydrates, while the queso fresco contributes protein and the oil, cheese and crema account for much of the fat. Serve with a salad or vegetables alongside, or choose beans for a more filling accompaniment.

Building the tomato sauce

Tomatoes: simmer them only until their skins begin to loosen and the onion is tender; the tomatoes should still hold their shape before blending.

Cooking water: reserve it after boiling the vegetables, then use it gradually to loosen the blended sauce. Keeping some body helps it cling to the tortillas rather than running off.

Choosing the filling

Queso fresco: crumble it by hand into small pieces so it distributes easily across each tortilla. Its mild, fresh flavour balances the savoury tomato sauce.

Onion: finely chop half of the onion and mix it into the cheese. The other pieces are cooked with the tomatoes and garlic, so the onion contributes both sweetness to the sauce and a crisp bite in the filling.

Keeping tortillas flexible

Warm the tortillas before frying so they bend without splitting when filled and folded. A comal or microwave works; heat them just until pliable.

Fry in small batches, using the stated half tablespoon of oil for each batch. The aim is to coat and soften the tortillas, not make them crisp.

Getting the sauce texture right

Blend the cooked vegetables until smooth, then simmer the sauce for 8–10 minutes to bring its flavours together. If it thickens too much, stir in reserved cooking water a little at a time.

The finished sauce should be fluid enough to dip a tortilla, yet thick enough to stay on its surface. Taste it before assembling and adjust the salt if needed.

Folding and serving

Dip each softened tortilla in the sauce, add a spoonful of cheese filling and fold it in half. Work through the tortillas in portions so they can be served while warm.

Serve with beans, white rice or a salad, as suggested in the recipe. Add the crema, extra cheese and coriander just before serving.

Recipe notes & tips

• Reserve the vegetable cooking water before blending the tomatoes.
• Add reserved water gradually so the sauce does not become too thin.
• Warm the tortillas until flexible before frying them.
• Use a non-stick frying pan if available to make lightly coating the tortillas easier.
• Assemble the entomatadas shortly before serving so the tortillas stay soft.

Variations

• Add beans: serve the entomatadas with cooked beans on the side.
• Change the accompaniment: pair them with white rice or a fresh salad.
• Adjust the crema: add only as much Mexican crema as you like at serving time.
• Add coriander: scatter chopped fresh coriander over the finished tortillas.
• Make the filling cheesier: add extra crumbled queso fresco on top.

Common mistakes to avoid

• Overcooking the tomatoes: stop simmering when their skins begin to loosen so they keep their shape.
• Discarding the cooking water: reserve it to adjust the sauce consistency after blending.
• Adding too much water at once: pour it in gradually to keep the sauce from becoming runny.
• Skipping the tortilla warming: warm them until flexible to help prevent cracking when folded.
• Frying until crisp: cook only until the tortillas are coated and soft.

How to store

Store leftover sauce and filling separately in covered containers in the fridge for up to 3 days. Reheat the sauce gently and warm the tortillas before assembling; assembled entomatadas are best served straight away.

Frequently asked questions