Name: Entomatadas Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 10 corn tortillas; 2 tablespoons vegetable oil; 2 cups tomato sauce; 1/2 onion, chopped; 2 cloves garlic, minced; 1/4 teaspoon cumin; 1/4 teaspoon chili powder; Salt and pepper to taste; 1 cup shredded cheese (Mexican blend or cheddar); 1/4 cup fresh cilantro, chopped; 1/2 cup sour cream (optional for topping)

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Introduction

Entomatadas are a comforting Mexican dish featuring soft corn tortillas drenched in a flavorful tomato sauce and topped with melted cheese. This recipe is simple to prepare and perfect for a cozy family meal.

A cast iron pan holds two folded tortillas with a golden melted cheese layer on top, showing a slightly crispy, browned texture. The tortillas are bathed in a thick, bright red sauce that fills the pan around their sides. On top of the cheese layer, there is a dollop of white sour cream, sprinkled with crumbled white cheese and bright green chopped cilantro leaves, adding fresh color and texture. The pan rests on a white marbled surface with a light cloth underneath, and in the blurred background, there are white bowls containing red salsa and green herbs. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 corn tortillas
2 tablespoons vegetable oil
2 cups tomato sauce
1/2 onion, chopped
2 cloves garlic, minced
1/4 teaspoon cumin
1/4 teaspoon chili powder
Salt and pepper to taste
1 cup shredded cheese (Mexican blend or cheddar)
1/4 cup fresh cilantro, chopped
1/2 cup sour cream (optional for topping)

Instructions

Step 1: In a skillet, heat vegetable oil over medium heat. Lightly fry each corn tortilla for about 10-15 seconds per side to soften them. Remove and drain on paper towels.
Step 2: In the same skillet, sauté chopped onion and minced garlic until translucent, about 2-3 minutes.
Step 3: Add tomato sauce, cumin, chili powder, salt, and pepper to the skillet. Stir to combine and simmer for 5 minutes to blend the flavors.
Step 4: Preheat your oven to 350°F (175°C).
Step 5: Spread a thin layer of the tomato sauce mixture in the bottom of a baking dish.
Step 6: Dip each fried tortilla into the tomato sauce, then layer them in the baking dish.
Step 7: Sprinkle each tortilla layer with shredded cheese and chopped cilantro, then cover with more tomato sauce.
Step 8: Repeat the layering until all tortillas are used, topping the final layer with cheese.
Step 9: Bake for 15-20 minutes, until the cheese is melted and bubbly.
Step 10: Remove from the oven, garnish with additional cilantro and a dollop of sour cream if desired, then serve warm.

Tips & Variations

For extra flavor, add diced cooked chicken or shredded beef between the layers.
Use homemade tomato sauce or salsa for a fresher taste.
Substitute corn tortillas with flour tortillas if preferred, though corn is traditional.
Serve with sliced avocado or a side of rice for a complete meal.

Storage

Store leftover entomatadas covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave in short intervals to preserve texture. Avoid storing for longer periods as the tortillas may become soggy.

How to Serve

A black cast iron skillet holds two folded light golden tortillas stacked on top of each other, covered with melted orange-yellow cheese that has browned spots. The tortillas sit in a thick red sauce that fills the skillet below them. On top of the cheese is a dollop of white sour cream, sprinkled with crumbled white cheese and chopped green cilantro leaves spread around the sour cream and cheese. The skillet rests on a light beige cloth on a white marbled surface, with two blurred wooden bowls in the background, one filled with red salsa and the other with green chopped herbs. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make entomatadas ahead of time?

Yes, you can prepare entomatadas up to the baking step, then refrigerate them covered for a few hours or overnight before baking. This makes meal prep easier and flavors even more developed.

What cheese works best for entomatadas?

Mexican cheese blends such as Oaxaca or Chihuahua work great for melting. Cheddar is a good substitute if those aren’t available, providing a nice sharp flavor and smooth melt.