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!).

WHY YOU'LL LOVE THIS RECIPE

Fast & fuss-free: Entomatadas come together in under 30 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

Can I make these ahead of time?
Yes! Prep the salsa and store in the fridge for up to 3 days. Reheat and assemble fresh tortillas when ready to eat.
Can I add protein?
Absolutely! Shredded chicken, ground beef, or black beans work great as a filling.
Are Entomatadas spicy?
They have a mild kick from the Serrano, but you can adjust the spice level to suit your taste.

ENTOMATADAS

Anahi

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 that's

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Course Main Course

Cuisine Mexican

Ingredients

6 roma tomatoes
¼ white onion
1 large serrano pepper
2 garlic cloves large
2 cups water
½ teaspoon cumin
½ teaspoon oregano
½ teaspoon oregano
1 teaspoon chicken bouillon
salt and pepper to taste
white corn tortillas
oil for frying
queso fresco

Optional toppings

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

Keyword entomatadas