Tomatoes Jalapeño Onion Garlic Water Salt Oil Corn tortillas Queso Fresco package

Boil the salsa ingredients


In a stock pot, add tomatoes, jalapeño, onion, garlic, and water. Bring to a boil and let simmer for 10 minutes.

Blend until smooth


Add everything to a blender and salt. Blend until smooth and pour salsa into a deep plate.

Fry the tortillas


Fry each corn tortilla lightly. About 1 minute on each side.

Place on a paper towel


Place the fried corn tortilla on a paper towel to drain any excess fat. Continue frying the rest of the tortillas.

Dip it into the salsa


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.

Add Queso fresco


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.

Serve immediately


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.

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