Entomatadas

Ready for your next taco obsession? These Entomatadas are a comforting, flavor-packed take on tomato sauce tacos that are simple to make and oh-so-satisfying. With soft white corn tortillas drenched in a vibrant, homemade tomato salsa and topped with queso fresco, crema, and crunchy raw onions, this dish is pure Mexican comfort food, perfect for Taco Wednesday (or any day!).

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Why You'll Love Entomatadas

• Fast & fuss-free: Entomatadas come together in about 40 minutes, making them ideal for busy weeknights.
• Classic Mexican flavors: A savory tomato salsa with a hint of spice coats every tortilla in rich, authentic taste.
• Family-friendly: Kids and adults alike will enjoy these mild, comforting tacos. Easily adjust the heat to your liking.
• Budget-friendly ingredients: Made with pantry staples like tomatoes, garlic, and tortillas—no expensive grocery trips required!
• Totally customizable: Add shredded chicken, beans, or skip the dairy for a vegan twist.

Tips and Tricks for Success

• Peel the tomatoes before blending for the smoothest sauce texture.
• Control the heat: Omit the Serrano or use half for a milder salsa.
• Keep tortillas warm: Lightly fry just before serving so they stay pliable.
• Prep ahead: Make the salsa a day in advance and reheat when ready to serve.

Frequently Asked Questions

How to Make This Recipe

1. Soften the vegetables: Place the tomatoes, onion, serrano, garlic, and 2 cups water in a saucepan. Bring to a simmer, cover, and cook for 8–10 minutes, until the tomatoes soften. Turn off the heat and let the vegetables cool slightly.
2. Blend the tomato sauce: Lift the vegetables into a blender and add ½ cup of their cooking liquid, the cumin, ½ teaspoon oregano, and chicken bouillon. Blend until smooth, venting the lid according to your blender instructions when blending warm ingredients. Add more reserved liquid a little at a time only if needed; the sauce should coat a tortilla.
3. Simmer and season: Pour the sauce into a wide skillet and simmer gently for about 5 minutes, stirring occasionally. Taste before adding salt and pepper because the bouillon is already salty. Keep the sauce warm over low heat.
4. Soften the tortillas: Meanwhile, heat the oil in a separate small skillet over medium heat. Briefly fry each tortilla for 10–15 seconds per side, just until flexible rather than crisp. Lift with tongs, let excess oil drain, and keep the tortillas warm. Add a little more oil if the pan becomes dry.
5. Fill and serve: Dip each warm tortilla into the sauce, place it on a plate, and add about 2 tablespoons crumbled queso fresco. Fold in half. Divide the 12 entomatadas among 4 plates, spoon over remaining sauce, and add any of the optional toppings. Serve immediately while the tortillas are soft.

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Entomatadas

Anahi

Entomatadas are my mom's answer to a busy night and an almost-empty fridge. A few tomatoes, some tortillas, a little cheese, and twenty minutes later there was dinner, soft tortillas folded into a silky tomato sauce, simple and somehow exactly enough. With both my parents working long restaurant hours, meals like this were small everyday miracles, and I never once felt like we were going without. When my own evenings get away from me now, entomatadas remind me that comfort does not have to be complicated.



These classic Mexican Entomatadas are soft white corn tortillas dipped in a rich homemade tomato salsa, filled with queso fresco, and topped with crema, onions, and avocado. A quick and comforting dish for a weeknight dinner.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Mexican

Servings 4 servings

Calories 250 kcal

Ingredients

  

• 6 roma tomatoes
• ¼ white onion
• 1 large serrano pepper
• 2 garlic cloves large
• 2 cups water for simmering the tomatoes; reserve some for blending
• ½ teaspoon cumin
• ½ teaspoon oregano
• 1 teaspoon chicken bouillon
• salt and pepper to taste
• 12 white corn tortillas small, about 6 inches
• ¼ cup oil for frying plus more if needed
• 1 ½ cups queso fresco crumbled, for filling

Optional toppings

• raw onions sliced
• sour cream
• raw Serrano or jalapeño peppers
• sliced avocado

Instructions

 

• Place the tomatoes, onion, serrano, garlic, and 2 cups water in a saucepan. Bring to a simmer, cover, and cook for 8–10 minutes, until the tomatoes soften. Turn off the heat and let the vegetables cool slightly.
• Lift the vegetables into a blender and add ½ cup of their cooking liquid, the cumin, ½ teaspoon oregano, and chicken bouillon. Blend until smooth, venting the lid according to your blender instructions when blending warm ingredients. Add more reserved liquid a little at a time only if needed; the sauce should coat a tortilla.
• Pour the sauce into a wide skillet and simmer gently for about 5 minutes, stirring occasionally. Taste before adding salt and pepper because the bouillon is already salty. Keep the sauce warm over low heat.
• Meanwhile, heat the oil in a separate small skillet over medium heat. Briefly fry each tortilla for 10–15 seconds per side, just until flexible rather than crisp. Lift with tongs, let excess oil drain, and keep the tortillas warm. Add a little more oil if the pan becomes dry.
• Dip each warm tortilla into the sauce, place it on a plate, and add about 2 tablespoons crumbled queso fresco. Fold in half. Divide the 12 entomatadas among 4 plates, spoon over remaining sauce, and add any of the optional toppings. Serve immediately while the tortillas are soft.

Keyword entomatadas, tomato enchiladas

Storage and Freezing

Refrigerate leftovers in an airtight container within 2 hours and use within 4 days. Reheat gently in a covered skillet with a little extra sauce until hot throughout. Freezing the assembled dish is not recommended because the coating or tortillas become soft.