Entomatadas (Cheese-Filled Corn Tortillas in Tomato Chile Sauce)
Corn Tortillas in Tomato-Chile Sauce with Queso Fresco, Onion, and Fresh Toppings
These entomatadas keep things simple and satisfying—corn tortillas dipped in a tomato-chile sauce and filled with queso fresco and onion. The sauce leans on Salsa del Pato, garlic, and epazote for depth without extra work. Finished with lettuce, crema, and avocado, it’s an easy, well-balanced plate for lunch or dinner.
Ingredients
for Entomatadas
For the filling
For the sauce
For the tortillas
For serving
How to Make Entomatadas
1Prepare the filling
2Cook the tomato-chile sauce
3Lightly fry the tortillas
- Note
Transfer to a paper towel-lined plate to drain.
4Assemble the entomatadas
About Entomatadas
Entomatadas are a staple of Mexican home cooking, especially across central and southern regions. The idea is simple: tortillas softened in a lightly spiced tomato sauce, then filled and folded. This version keeps that spirit, using pantry-friendly Salsa del Pato alongside epazote and queso fresco for a familiar, grounded flavor. The quick fry helps the tortillas hold together while staying soft. Finished with fresh toppings like lettuce, crema, and avocado, it’s a straightforward dish that delivers on texture and balance.
Tips for the Best Entomatadas
Keep the fry light
Just a quick pass in oil is enough. You want the tortillas flexible, not crisp, so they can absorb the sauce.
Blend until fully smooth
A smooth sauce coats better and gives you that classic entomatada texture.
Assemble while warm
Work as you go so the tortillas stay soft and easy to fold.
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