Entomatadas have become my go-to for a comforting and flavorful weeknight meal, and I’m so excited to share this recipe with you! I remember the first time I tried them at a small family gathering; the aroma of roasted tomatoes and warm corn tortillas filled the air, and the taste was pure bliss. This easy entomatadas recipe is a simplified version of my grandmother’s authentic entomatadas recipe, perfect for busy evenings. You’ll love how quickly these come together, delivering that beloved homemade entomatadas recipe taste without hours in the kitchen. Let’s get cooking!
What are Entomatadas?
So, what exactly are entomatadas? They’re a beloved Mexican dish that’s like a cousin to enchiladas, but with a delightful twist. While both involve corn tortillas dipped in a sauce and often filled, the key difference lies in the sauce itself. Instead of a chili-based sauce like many enchiladas, entomatadas are bathed in a rich, savory tomato sauce. This tomato base gives them a distinct flavor profile that’s both comforting and vibrant. Think of it as a weeknight-friendly way to enjoy those classic Mexican flavors, making entomatadas vs enchiladas a delicious debate!
Why You’ll Love This Entomatadas Recipe
You’re going to adore making these entomatadas, and here’s why:
- Incredible Flavor: The roasted tomato sauce is rich, savory, and utterly delicious.
- Quick Prep Time: You can whip up this easy entomatadas recipe in under an hour, perfect for busy weeknights.
- Healthy Choice: Packed with vegetables and easily customizable for dietary needs, it’s a guilt-free meal.
- Budget-Friendly: Uses affordable, common ingredients that are easy on the wallet.
- Family Approved: Kids and adults alike adore the comforting flavors and cheesy goodness.
- Simple to Make: This simple entomatadas recipe is straightforward, even for beginner cooks.
- Versatile: Easily adapt the fillings to suit your preferences or what you have on hand.
Ingredients for Authentic Entomatadas
Gathering the right Entomatadas ingredients is key to unlocking that authentic Mexican flavor. For the vibrant sauce, you’ll need 6 ripe plum tomatoes, roasted until they’re sweet and a little caramelized. We also add 1 medium onion, finely chopped, and 3 cloves garlic, minced, which we’ll sauté to bring out their best flavors. A single jalapeño adds a gentle warmth, but feel free to adjust this to your spice preference. For the sauce base, we use 1 teaspoon salt and about 1 cup stock or water. For the actual entomatadas, you’ll want 8 corn tortillas, softened just enough to handle, and of course, plenty of cheese! I love using 1 cup Queso Fresco cheese for its mild, crumbly texture, and a drizzle of 1/2 cup Mexican crema. For that extra special touch, a sprinkle of 1/4 cup Cotija cheese is highly recommended, especially if you’re making them with plenty of cheese.
How to Make Entomatadas
Let’s dive into how to make these delicious entomatadas! This recipe breaks down the process into simple steps, ensuring you get that authentic, homemade taste. We’ll start by roasting the vegetables to deepen their flavor, then create a vibrant sauce, and finally assemble these comforting Mexican delights. The aroma of the sauce simmering is truly intoxicating, and the final assembly is incredibly satisfying.
Roasting the Tomatoes
- Step 1: Preheat your oven to 400°F (200°C). This high heat is crucial for caramelizing the vegetables.
- Step 2: On a sturdy baking sheet, arrange 6 ripe plum tomatoes, 1 medium onion (cut into quarters), 1 jalapeño (stem removed), and 3 cloves garlic (peeled). Drizzle everything lightly with olive oil.
- Step 3: Roast for 20-25 minutes, or until the tomatoes are soft and their skins are beginning to char slightly. The kitchen will fill with a wonderful, sweet aroma.
Making the Entomatadas Sauce
- Step 4: While the vegetables are roasting, heat a tablespoon of olive oil in a saucepan over medium heat. Add the chopped onion and minced garlic (if you didn’t roast them with the tomatoes, or if you want an extra layer of flavor). Sauté until fragrant and lightly golden, about 5-7 minutes.
- Step 5: Carefully transfer the roasted tomatoes, onion, jalapeño, and garlic to a blender. Add 1 teaspoon salt and 1 cup of stock or water. Blend until you have a smooth, vibrant sauce. This is the heart of your entomatadas sauce recipe!
- Step 6: Pour the blended sauce back into the saucepan. Simmer gently over low heat for about 5 minutes, stirring occasionally, to allow the flavors to meld beautifully. Taste and adjust salt if needed.
Assembling the Entomatadas
- Step 7: Warm your 8 corn tortillas. You can do this in the oven for a few minutes, or quickly fry them in a lightly oiled skillet until they are pliable but not crispy. This step is essential for easy rolling.
- Step 8: Dip each warm tortilla into the simmering tomato sauce, coating both sides.
- Step 9: Place a small amount of your chosen filling (like shredded chicken or cheese) onto the sauced tortilla.
- Step 10: Roll or fold the tortilla into a neat package. Arrange the rolled entomatadas snugly in a baking dish or on a serving platter.
- Step 11: Spoon extra sauce over the top of the rolled entomatadas. If you’re using Cotija cheese, sprinkle it generously over the sauce now. This is how you make entomatadas that truly sing!
Pro Tips for the Best Entomatadas
Want to elevate your entomatadas game? I’ve picked up a few tricks over the years that make all the difference in achieving that perfect, authentic flavor and texture. These tips will help you create truly memorable Mexican entomatadas.
- Don’t skip the roasting! Roasting the tomatoes, onion, jalapeño, and garlic caramelizes their sugars, adding incredible depth and sweetness to the sauce.
- Warm your tortillas properly. Soft, pliable tortillas are essential for rolling without breaking. Briefly frying them in a little oil adds a lovely richness.
- Don’t overfill your entomatadas. Too much filling makes them difficult to roll and can cause them to burst open.
- Taste and adjust seasoning for the sauce. Tomatoes can vary in acidity and sweetness, so a little extra salt or even a pinch of sugar can balance the flavor perfectly.
What’s the secret to perfect Entomatadas sauce?
The real secret to a perfect entomatadas caseras sauce is roasting those tomatoes until they’re slightly charred. This process unlocks their natural sweetness and creates a deeper, more complex flavor than simply boiling them. It’s a small step that yields a huge difference in the final dish.
Can I make Entomatadas ahead of time?
Yes, you absolutely can! You can prepare the tomato sauce a day in advance and store it in the refrigerator. You can also assemble the entomatadas (roll and fill them) and place them in a baking dish, covered, up to 12 hours before baking. Just add a little extra sauce before popping them into the oven.
How do I avoid common mistakes with Entomatadas?
A common pitfall is using dry or brittle tortillas, which will crack when you try to roll them. Always warm them until they are soft and pliable. Another mistake is overcooking the sauce; a gentle simmer for 5 minutes is enough to meld the flavors without making it too thick.
Best Ways to Serve Entomatadas
Serving these comforting entomatadas is a joy, as they pair wonderfully with a variety of classic sides. For a truly authentic Entomatadas comida mexicana experience, I love serving them with a side of simple Mexican rice and refried beans. The rice soaks up any extra sauce beautifully, and the beans add a hearty, creamy element. A dollop of extra Mexican crema or a sprinkle of fresh cilantro also brightens up the dish. Don’t forget a crisp green salad with a lime vinaigrette to add a refreshing contrast to the rich flavors of the entomatadas.
Variations of Entomatadas You Can Try
While this recipe focuses on a wonderful vegetarian base, the beauty of entomatadas is their versatility! You can easily tailor them to your preferences. For a heartier meal, try a chicken entomatadas recipe by adding shredded, pre-cooked chicken to your tortillas before rolling. If you’re looking for a truly meatless option, this recipe is already fantastic as a vegetarian entomatadas recipe, but you could also add black beans or sautéed mushrooms for extra protein and texture. Another fun variation is to try different cheeses – a blend of Monterey Jack and cheddar can be delicious! You could even experiment with different tortilla types, though corn is traditional.
Nutrition Facts for Entomatadas
These delicious entomatadas are a satisfying meal, and here’s a look at the estimated nutritional breakdown per serving (based on the recipe yielding 4 servings). This information can help you understand the profile of this classic Mexican dish.
- Calories: 300 kcal
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Sugar: 4 g
- Protein: 12 g
- Sodium: 600 mg
- Cholesterol: 20 mg
Nutritional values are estimates and may vary based on specific ingredients used and portion sizes.
How to Store and Reheat Entomatadas
Storing and reheating your delicious homemade entomatadas recipe is super simple, ensuring you can enjoy these flavorful Mexican delights even days later. Once your entomatadas have cooled completely (this is important to prevent sogginess and bacterial growth), transfer them to an airtight container. They’ll stay fresh in the refrigerator for about 3 to 4 days. If you’ve made a big batch and want to save them for longer, these entomatadas freeze beautifully! Wrap individual portions tightly in plastic wrap, then in aluminum foil, and store them in the freezer for up to 3 months. This makes having a comforting meal ready to go incredibly convenient.
When you’re ready to reheat, you have a few great options. For refrigerated entomatadas, you can gently warm them in a skillet over low heat with a splash of extra sauce, or pop them in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through. For frozen entomatadas, it’s best to thaw them overnight in the refrigerator first before reheating using the oven or skillet method. This ensures they heat evenly without becoming mushy.
Frequently Asked Questions About Entomatadas
What’s the difference between entomatadas and enchiladas?
The main difference is the sauce! While both use corn tortillas and are often filled, enchiladas typically feature a chili-based sauce (red or green), whereas entomatadas are smothered in a comforting tomato-based sauce. This gives entomatadas a distinct, slightly sweeter, and less spicy flavor profile compared to many enchiladas.
Can I make Entomatadas de Pollo easily?
Absolutely! Making Entomatadas de Pollo is very straightforward. After preparing the tomato sauce as described in the recipe, simply add shredded cooked chicken to your tortillas before rolling them. You can use rotisserie chicken for a quick shortcut or boil and shred chicken breasts yourself. It’s a fantastic way to add a protein boost to this classic dish.
Are these Entomatadas a traditional recipe?
Yes, this recipe is inspired by entomatadas traditional recipe preparations. While variations exist across different regions of Mexico, the core elements of using corn tortillas dipped in a flavorful tomato sauce remain consistent. My goal was to create a recipe that captures that authentic, homemade essence you’d find in a Mexican kitchen, making it accessible for everyone to enjoy.
What are the best fillings for Entomatadas?
Beyond shredded chicken, some of the best fillings for entomatadas include simple crumbled cheese like Queso Fresco or Cotija, seasoned refried beans, or even sautéed vegetables like mushrooms and spinach. For a vegetarian option, a mix of black beans and corn works wonderfully. The key is not to overfill them so they roll up nicely!
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Entomatadas: 6 Easy, Flavorful Steps
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Enjoy these delicious and easy Roasted Tomato Entomatadas, a comforting Mexican dish perfect for weeknights. Customize with your favorite fillings and enjoy a quick, flavorful meal.
Ingredients
- For the Sauce:
- 6 Plum Tomatoes
- 1 medium Onion
- 1 Jalapeño
- 3 cloves Garlic
- 1 teaspoon Salt
- 1 cup Stock (or Water)
- For the Entomatadas:
- 8 Corn Tortillas
- 1 cup Queso Fresco Cheese
- 1/2 cup Mexican Crema
- 1/4 cup Cotija Cheese (optional)
- 1/4 cup Cilantro (for garnish)
- Olive Oil (for sautéing and simmering)
Instructions
- Preheat your oven to 400°F (200°C).
- Roast plum tomatoes on a baking sheet for 20-25 minutes until soft and caramelized.
- Sauté chopped onion and minced garlic in a skillet with olive oil until golden brown, about 5-7 minutes.
- Blend the roasted tomatoes with sautéed onion, garlic, jalapeño, and salt until smooth.
- Simmer the blended sauce in a saucepan with olive oil for 5 minutes.
- Warm corn tortillas in the oven or briefly fry them until pliable.
- Coat each tortilla with the sauce, fill with your desired ingredients, and roll or fold them.
- Top the rolled entomatadas with additional sauce and sprinkle with Cotija cheese before serving.
- Garnish with fresh cilantro if desired.
Notes
- Serve with fresh cilantro for extra flavor and color.
- Adjust jalapeño to your spice preference.
- For a gluten-free option, use flour tortillas.
- Substitute Mexican crema with sour cream if preferred.
- Cotija cheese is optional but recommended for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch
- Method: Roasting, Sautéing, Blending, Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 entomatada
- Calories: 300 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 20 mg