Entomatadas
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 that's
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