Tomatoes Jalapeño Onion Garlic Water Salt Oil Corn tortillas Queso Fresco package
In a stock pot, add tomatoes, jalapeño, onion, garlic, and water. Bring to a boil and let simmer for 10 minutes.
Add everything to a blender and salt. Blend until smooth and pour salsa into a deep plate.
Fry each corn tortilla lightly. About 1 minute on each side.
Place the fried corn tortilla on a paper towel to drain any excess fat. Continue frying the rest of the tortillas.
Using your tongs, carefully dip the fried corn tortilla into the tomato salsa. You will need to work quickly. So, have everything ready for assembling.
Lay the tortilla in a casserole dish or serving plate and add the 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. You can also add thin slices of red onion.