Entomatadas is an easy-to-make and tasty Mexican recipe. It consists of fried tortillas dipped in red salsa. Top with Queso Fresco and chopped cilantro. Delicious!
My mom used to make us Entomatadas de Queso at least once a week. We weren’t big meat eaters growing up, but we were and are HUGE cheese lovers. This is when being cheesy is a good thing.
The hubs and my son are typical guys. They like beef and rare. Me? I would prefer a bowl of frijoles de la olla before something killed any day of the week. That’s why this dish fits our family perfectly! I’ll fill mine with cheese and theirs with chicken. I’m kinda making two dishes, but really it’s just one, and there’s no blood on the streets. Lol.
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It starts with a basic Mexican red salsa. My mom is probably making salsa right this very minute. So, please don’t tell her what I’m about to say. You can use store-bought salsa like this one
to make Entomatadas. Shhhh! If that’s the route you take, I highly recommend blending your store-bought salsa. Sometimes, they’re chunky style or too watery, and it won’t really stick to your tortilla.
You’re not going to need a lot of oil. We’re not doing mega frying here. Fry each corn tortilla lightly, about 1 minute on each side.
Place it on a paper towel to drain any excess fat.
Using your tongs, carefully dip the fried tortilla into the tomato salsa.
Lay the tortilla in a casserole dish or serving plate and add your filling. Fold the other side in. Repeat with each tortilla until done.
To serve your Entomatadas, top with more Queso Fresco and chopped cilantro. Add more sauce to the plate and serve immediately. Enjoy!
- 4 Roma tomatoes
- 1 jalapeno
- ¼ onion
- 1 garlic
- Water
- Salt
- 1 cup oil
- 8 corn tortillas
- 1 10-ounce package Queso Fresco
- In a stock pot, add tomatoes, jalapeno, onion, garlic, and water.
- (Add enough water to cover everything).
- Bring to a boil and let simmer for 10 minutes.
- Turn heat off.
- Carefully discard the hot water.
- Add everything to a blender and salt.
- Blend until smooth.
- Pour salsa into a deep plate.
- Heat oil in a large pan.
- Fry each tortilla individually for 1 minute on each side.
- Place on a paper towel to drain any excess fat.
- Dip the fried tortilla in the salsa.
- Lay the tortilla on the serving plate and fill with cheese.
- Fold the other side in.
- Repeat with each tortilla until done.
- Top with lettuce, tomato, etc.
- Serve immediately.
Disclosure: This post contains affiliate links.
Natalie says
Oh my gosh! I never heart of this dish before, but these entomatadas look simply divine! I love Mexican food ♥
serena lissy says
Oh my this sounds delicious! I’m not a big meat eater either but definitely a lover of cheese 🙂
Heidy says
This Mexican recipe looks outstanding, I love Mexican cuisine and would love to try this sometime.
Pam Greer says
Oh wow this sounds so good!!! I’m all for meatless recipes like this! Perfect to customize if you want to add chicken or meat!
Tara says
Love Queso Fresco and this sounds perfect with the cheese inside and on top. Your Entomatadas look incredible. Definitely adding this to my menu.
Veronica Villalobos says
I grew up eating this recipe. My mom made the best. My children love entomatadas with chicken too. Thanks for sharing this recipe, because I always thought growing up, that my mom made this recipe up. No of my friends heard of Entomatadas.
Maria F says
This was our comfort food when we were growing up. My mom made them with homemade flour tortillas instead of corn and filled them with potato & cheese. OMG! They were even better the next day!! I’ve never made them with corn tortillas or chicken but this recipe sounds really delicious. I’m going to try it. Thank you for sharing this recipe.
If you’ve never had Entomatadas, I encourage you to try them. You’ll love them.