If you’re craving authentic Mexican flavors that are simple yet deeply satisfying, this Entomatadas recipe is a must‑try! Entomatadas are soft corn tortillas dipped in a rich, tangy tomato sauce, then stuffed with your favorite fillings like cheese, chicken, or beans. Unlike enchiladas, they skip the heavy baking and instead embrace a lighter, fresher approach, making them perfect for a quick weeknight dinner or a flavorful weekend meal. With their vibrant color, zesty sauce, and endless customization options, Entomatadas are a true celebration of Mexican home cooking, comforting, hearty, and oh‑so‑delicious.
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How to Make Entomatadas
Entomatadas are all about simple, comforting flavors brought together with fresh ingredients. At their core, they feature warm corn tortillas coated in a rich, tangy tomato sauce and filled with your choice of cheese, chicken, or beans. Once assembled, they’re topped with creamy accents like crema and queso fresco, creating a dish that’s hearty, flavorful, and perfect for any meal of the day.
Ingredients
- Corn tortillas – 10–12, preferably freshly made or good-quality store-bought.
- Tomatoes – 4–5 medium, ripe (for the sauce).
- White onion – ½ medium, roughly chopped.
- Garlic cloves – 2, peeled.
- Chili peppers – 1–2 (such as guajillo, serrano, or to taste), optional for heat.
- Vegetable oil – 2–3 tablespoons, for cooking and frying tortillas.
- Queso fresco or crumbled cheese – 1 cup, for filling and topping.
- Shredded chicken or refried beans – 1 cup (optional, for added filling).
- Mexican crema or sour cream – ½ cup, for drizzling.
- Fresh cilantro – a handful, chopped, for garnish.
- Salt and pepper – to taste.
Instructions
- Prepare the tomato sauce: Blend tomatoes, onion, garlic, and chili peppers until smooth. Pour into a skillet with a little oil and simmer until the sauce thickens slightly. Season with salt and pepper to taste.
- Warm the tortillas: Lightly heat the corn tortillas in a skillet or on a comal so they become soft and pliable.
- Dip and fill: Quickly dip each tortilla into the hot tomato sauce, ensuring it’s fully coated. Add your choice of filling, cheese, shredded chicken, or refried beans, to the center.
- Fold and plate: Fold the tortillas in half or roll them, then arrange them on a serving plate.
- Garnish and serve: Spoon extra sauce on top, drizzle with crema, sprinkle queso fresco, and finish with fresh cilantro. Serve warm and enjoy!
Tips for Entomatadas Recipe
- Use fresh corn tortillas: Freshly made or good-quality tortillas hold up better when dipped in sauce and won’t tear as easily.
- Lightly fry the tortillas: Briefly frying the tortillas in a little oil before dipping prevents them from falling apart and adds a subtle flavor boost.
- Balance the sauce: If your tomatoes are too acidic, add a pinch of sugar to the sauce to round out the flavor.
- Adjust the heat: Use mild chilies for a family-friendly version or add serrano or jalapeño for extra spice.
- Serve immediately: Entomatadas are best enjoyed fresh and warm, as the tortillas can get soggy if left sitting too long.
What to Serve with Entomatadas
- Mexican Rice: A fluffy, flavorful side that soaks up the extra tomato sauce perfectly, making each bite more filling.
- Refried Beans: Whether pinto or black beans, their creamy texture pairs beautifully with the soft, saucy tortillas.
- Fresh Cabbage Slaw: A crunchy, zesty slaw adds freshness and cuts through the richness of the cheese and crema.
- Guacamole or Sliced Avocado: Creamy avocado balances the tangy sauce while adding healthy fats and freshness.
- Fried or Scrambled Eggs: A classic addition when serving entomatadas for breakfast or brunch, making the meal even more hearty.
- Agua Fresca or Horchata: A cool, refreshing drink, like watermelon agua fresca or sweet cinnamon horchata, rounds out the meal perfectly.
Ingredient Substitutes
- Tortillas: If corn tortillas aren’t available, you can use flour tortillas, though the texture will be softer and less traditional.
- Cheese: Swap queso fresco with feta, cotija, or even shredded mozzarella for a melty alternative.
- Crema: Use sour cream or Greek yogurt if Mexican crema isn’t accessible.
- Tomatoes: Canned tomatoes can replace fresh ones when short on time just choose fire-roasted for extra flavor.
- Fillings: Instead of chicken or beans, try shredded beef, sautéed vegetables, or even scrambled eggs for breakfast twist.
- Chilies: If you prefer a milder sauce, omit the chili peppers or replace them with a small dash of smoked paprika for flavor without heat.
Entomatadas Recipe Variations
- Cheese-Only Entomatadas: Keep it simple by filling tortillas with only queso fresco or Oaxaca cheese for a classic vegetarian version.
- Chicken Entomatadas: Add shredded rotisserie or boiled chicken for a protein-packed, hearty meal.
- Bean-Filled Entomatadas: Use refried or whole black beans for a fiber-rich vegetarian option.
- Breakfast Entomatadas: Fill with scrambled eggs and top with avocado or salsa for a morning twist.
- Spicy Entomatadas: Add extra chilies to the sauce or drizzle with hot sauce for those who love heat.
- Loaded Entomatadas: Combine fillings like chicken, beans, and cheese for a more indulgent, filling version.
FAQs about Entomatadas
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What’s the difference between entomatadas and enchiladas?
Entomatadas are dipped in a tomato-based sauce and typically not baked, while enchiladas often use a chili-based sauce and are baked after being assembled. Entomatadas have a fresher, lighter flavor profile.
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Can I make entomatadas ahead of time?
You can prepare the tomato sauce and fillings in advance, but it’s best to assemble and serve entomatadas fresh so the tortillas stay soft and don’t get soggy.
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Are entomatadas spicy?
They can be! Traditionally, they’re mild, but you can add chilies to the sauce for heat. Serrano, guajillo, or chipotle peppers work great for adjusting spice levels.
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Can I make this recipe gluten-free?
Yes! Corn tortillas are naturally gluten-free. Just double-check your store-bought options to ensure they’re certified gluten-free.
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What’s the best cheese for entomatadas?
Queso fresco is the traditional choice, but cotija, panela, or shredded Monterey Jack all work well depending on your taste and texture preference.
Final Thoughts
Entomatadas are a beautiful example of how simple ingredients can come together to create something truly comforting and delicious. With their tangy tomato sauce, soft tortillas, and customizable fillings, they’re as versatile as they are satisfying. Whether you keep them classic with cheese or load them up with chicken, beans, or veggies, entomatadas bring a taste of authentic Mexican home cooking right to your table. Perfect for breakfast, lunch, or dinner, this dish proves that comfort food doesn’t have to be complicated, just fresh, flavorful, and made with love.
Ingredients
- Corn tortillas – 10–12, preferably freshly made or good-quality store-bought.
- Tomatoes – 4–5 medium, ripe (for the sauce).
- White onion – ½ medium, roughly chopped.
- Garlic cloves – 2, peeled.
- Chili peppers – 1–2 (such as guajillo, serrano, or to taste), optional for heat.
- Vegetable oil – 2–3 tablespoons, for cooking and frying tortillas.
- Queso fresco or crumbled cheese – 1 cup, for filling and topping.
- Shredded chicken or refried beans – 1 cup (optional, for added filling).
- Mexican crema or sour cream – ½ cup, for drizzling.
- Fresh cilantro – a handful, chopped, for garnish.
- Salt and pepper – to taste.
Instructions
- Prepare the tomato sauce: Blend tomatoes, onion, garlic, and chili peppers until smooth. Pour into a skillet with a little oil and simmer until the sauce thickens slightly. Season with salt and pepper to taste.
- Warm the tortillas: Lightly heat the corn tortillas in a skillet or on a comal so they become soft and pliable.
- Dip and fill: Quickly dip each tortilla into the hot tomato sauce, ensuring it’s fully coated. Add your choice of filling, cheese, shredded chicken, or refried beans, to the center.
- Fold and plate: Fold the tortillas in half or roll them, then arrange them on a serving plate.
- Garnish and serve: Spoon extra sauce on top, drizzle with crema, sprinkle queso fresco, and finish with fresh cilantro. Serve warm and enjoy!
