Traditional recipes

Entomatadas

Entomatadas

Rinse and de-stem the tomatoes.

Roast them in a 400F oven for 20-25 minutes.

Roughly chop the 1/2 onion and saute in some oil over medium heat.

Add a peeled, whole garlic clove to the pan. Saute until the onion starts to brown and then add the mixture to a blender.

Add the roasted tomatoes to the blender along with the onion mixture, 1/4 jalapeño and 1/2 teaspoon of salt.

Combine well and add another sliver of jalapeño for extra heat.

Add a dollop of oil to a saucepan over medium heat.

Add the tomato mixture from the blender and simmer for a few minutes. If looking to keep the sauce liquidy, add 1/2 cup of stock. Take a final taste for seasoning. Add more salt if necessary.

Heat up the corn tortillas in the oven. You can alternatively give them a flash fry in some oil.

Use tongs to give the tortillas a swim in the tomato sauce.

Add the coated tortillas to a plate and fill with cheese. Other good options for fillings: refried beans, raw onion, shredded chicken or your protein of choice.

Fold the tortillas and coat them with plenty of the tomato sauce. You can optionally give them a few minutes in the oven to warm up.

Top them with a sprinkling of Cotija cheese, Mexican Crema and finely chopped cilantro. Serve immediately.


  • 8 Roma tomatoes
  • 1 onion, divided
  • 1 fresh jalapeno
  • 4 cloves fresh garlic, peeled
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coarse salt (decrease if using table salt)
  • 1/2 teaspoon fresh coarse black pepper
  • 1/2 cup fresh cilantro
  • 1 dozen corn tortillas
  • 1 1/2 tablespoons vegetable oil
  • 3 1/2 cups cheddar and Monterey Jack cheese, grated and blended
  • Sour cream, for garnish
  • 1 cup Queso Fresco (optional Mexican cheese, for garnish)
  • Sliced avocado, for garnish, optional

Servings 12
Preparation time 15mins
Cooking time 45mins
Adapted from foodiewife-kitchen.blogspot.com


  • 8 Roma tomatoes
  • 1 onion, divided
  • 1 fresh jalapeno
  • 4 cloves fresh garlic, peeled
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coarse salt (decrease if using table salt)
  • 1/2 teaspoon fresh coarse black pepper
  • 1/2 cup fresh cilantro
  • 1 dozen corn tortillas
  • 1 1/2 tablespoons vegetable oil
  • 3 1/2 cups cheddar and Monterey Jack cheese, grated and blended
  • Sour cream, for garnish
  • 1 cup Queso Fresco (optional Mexican cheese, for garnish)
  • Sliced avocado, for garnish, optional

Servings 12
Preparation time 15mins
Cooking time 45mins
Adapted from foodiewife-kitchen.blogspot.com


  • 8 Roma tomatoes
  • 1 onion, divided
  • 1 fresh jalapeno
  • 4 cloves fresh garlic, peeled
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coarse salt (decrease if using table salt)
  • 1/2 teaspoon fresh coarse black pepper
  • 1/2 cup fresh cilantro
  • 1 dozen corn tortillas
  • 1 1/2 tablespoons vegetable oil
  • 3 1/2 cups cheddar and Monterey Jack cheese, grated and blended
  • Sour cream, for garnish
  • 1 cup Queso Fresco (optional Mexican cheese, for garnish)
  • Sliced avocado, for garnish, optional

Servings 12
Preparation time 15mins
Cooking time 45mins
Adapted from foodiewife-kitchen.blogspot.com


  • 8 Roma tomatoes
  • 1 onion, divided
  • 1 fresh jalapeno
  • 4 cloves fresh garlic, peeled
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coarse salt (decrease if using table salt)
  • 1/2 teaspoon fresh coarse black pepper
  • 1/2 cup fresh cilantro
  • 1 dozen corn tortillas
  • 1 1/2 tablespoons vegetable oil
  • 3 1/2 cups cheddar and Monterey Jack cheese, grated and blended
  • Sour cream, for garnish
  • 1 cup Queso Fresco (optional Mexican cheese, for garnish)
  • Sliced avocado, for garnish, optional

Servings 12
Preparation time 15mins
Cooking time 45mins
Adapted from foodiewife-kitchen.blogspot.com


  • 8 Roma tomatoes
  • 1 onion, divided
  • 1 fresh jalapeno
  • 4 cloves fresh garlic, peeled
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coarse salt (decrease if using table salt)
  • 1/2 teaspoon fresh coarse black pepper
  • 1/2 cup fresh cilantro
  • 1 dozen corn tortillas
  • 1 1/2 tablespoons vegetable oil
  • 3 1/2 cups cheddar and Monterey Jack cheese, grated and blended
  • Sour cream, for garnish
  • 1 cup Queso Fresco (optional Mexican cheese, for garnish)
  • Sliced avocado, for garnish, optional

Servings 12
Preparation time 15mins
Cooking time 45mins
Adapted from foodiewife-kitchen.blogspot.com


  • 8 Roma tomatoes
  • 1 onion, divided
  • 1 fresh jalapeno
  • 4 cloves fresh garlic, peeled
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coarse salt (decrease if using table salt)
  • 1/2 teaspoon fresh coarse black pepper
  • 1/2 cup fresh cilantro
  • 1 dozen corn tortillas
  • 1 1/2 tablespoons vegetable oil
  • 3 1/2 cups cheddar and Monterey Jack cheese, grated and blended
  • Sour cream, for garnish
  • 1 cup Queso Fresco (optional Mexican cheese, for garnish)
  • Sliced avocado, for garnish, optional

Servings 12
Preparation time 15mins
Cooking time 45mins
Adapted from foodiewife-kitchen.blogspot.com


  • 8 Roma tomatoes
  • 1 onion, divided
  • 1 fresh jalapeno
  • 4 cloves fresh garlic, peeled
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coarse salt (decrease if using table salt)
  • 1/2 teaspoon fresh coarse black pepper
  • 1/2 cup fresh cilantro
  • 1 dozen corn tortillas
  • 1 1/2 tablespoons vegetable oil
  • 3 1/2 cups cheddar and Monterey Jack cheese, grated and blended
  • Sour cream, for garnish
  • 1 cup Queso Fresco (optional Mexican cheese, for garnish)
  • Sliced avocado, for garnish, optional

Servings 12
Preparation time 15mins
Cooking time 45mins
Adapted from foodiewife-kitchen.blogspot.com


  • 8 Roma tomatoes
  • 1 onion, divided
  • 1 fresh jalapeno
  • 4 cloves fresh garlic, peeled
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coarse salt (decrease if using table salt)
  • 1/2 teaspoon fresh coarse black pepper
  • 1/2 cup fresh cilantro
  • 1 dozen corn tortillas
  • 1 1/2 tablespoons vegetable oil
  • 3 1/2 cups cheddar and Monterey Jack cheese, grated and blended
  • Sour cream, for garnish
  • 1 cup Queso Fresco (optional Mexican cheese, for garnish)
  • Sliced avocado, for garnish, optional

Servings 12
Preparation time 15mins
Cooking time 45mins
Adapted from foodiewife-kitchen.blogspot.com


  • 8 Roma tomatoes
  • 1 onion, divided
  • 1 fresh jalapeno
  • 4 cloves fresh garlic, peeled
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coarse salt (decrease if using table salt)
  • 1/2 teaspoon fresh coarse black pepper
  • 1/2 cup fresh cilantro
  • 1 dozen corn tortillas
  • 1 1/2 tablespoons vegetable oil
  • 3 1/2 cups cheddar and Monterey Jack cheese, grated and blended
  • Sour cream, for garnish
  • 1 cup Queso Fresco (optional Mexican cheese, for garnish)
  • Sliced avocado, for garnish, optional

Servings 12
Preparation time 15mins
Cooking time 45mins
Adapted from foodiewife-kitchen.blogspot.com


  • 8 Roma tomatoes
  • 1 onion, divided
  • 1 fresh jalapeno
  • 4 cloves fresh garlic, peeled
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coarse salt (decrease if using table salt)
  • 1/2 teaspoon fresh coarse black pepper
  • 1/2 cup fresh cilantro
  • 1 dozen corn tortillas
  • 1 1/2 tablespoons vegetable oil
  • 3 1/2 cups cheddar and Monterey Jack cheese, grated and blended
  • Sour cream, for garnish
  • 1 cup Queso Fresco (optional Mexican cheese, for garnish)
  • Sliced avocado, for garnish, optional

Servings 12
Preparation time 15mins
Cooking time 45mins
Adapted from foodiewife-kitchen.blogspot.com


Watch the video: Entomatadas de Queso (October 2021).