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Per serving
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- 1
Cook the tomatoes
Drop the tomatoes, the whole jalapeno, and the garlic cloves into a saucepan and cover them with water. Simmer over medium heat for 15 to 20 minutes, until the tomatoes are soft and the skins are splitting. Leave the jalapeno out if you want this mild, or toss in two if you like a kick.
- 2
Make the cheese filling
Finely dice the white onion. Scoop about a quarter of it into a bowl with the crumbled queso fresco and stir together. That's your filling. Keep the rest of the onion for the sauce.
- 3
Blend the sauce
Scoop the cooked tomatoes, jalapeno, and garlic into a blender (lose most of the cooking water) and blend until completely smooth. Don't rush it, you want this silky.
- 4
Simmer the salsa
Heat 1 tablespoon of the oil in a skillet over medium-high. Add the rest of the diced onion and cook about 5 minutes until soft and a little golden. Pour in the blended tomato, season with salt, drop the heat to low, and let it simmer 6 to 8 minutes until it thickens into a pourable sauce. Keep it warm.
- 5
Soften the tortillas
In a second skillet over medium heat, lightly fry each corn tortilla in the remaining oil, just a few seconds a side so they stay bendy, not crispy. Drain on paper towels. Fried is the traditional move, but a quick warm on a dry comal works too if you want to go lighter.
- 6
Dip, fill, and fold
One at a time, dip a tortilla into the warm tomato sauce so both sides get coated. Lay it on the plate, spoon in some of the cheese and onion mix, and fold it over. Line them up, spoon the leftover sauce right over the top, and finish with a drizzle of crema and the rest of the cheese and onion.
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Cheesy Entomatadas (Tortillas in Silky Tomato Sauce)
Created by: TacoEveryDay
Ingredients
- 1 1/2 lb tomatoes
- 1 jalapeno
- 2 garlic cloves
- 4 tbsp vegetable oil
- 1 white onion
- salt
- 12 corn tortillas
- 8 oz queso fresco
- 1/2 cup Mexican crema
Instructions
- Cook the tomatoesDrop the tomatoes, the whole jalapeno, and the garlic cloves into a saucepan and cover them with water. Simmer over medium heat for 15 to 20 minutes, until the tomatoes are soft and the skins are splitting. Leave the jalapeno out if you want this mild, or toss in two if you like a kick.
- Make the cheese fillingFinely dice the white onion. Scoop about a quarter of it into a bowl with the crumbled queso fresco and stir together. That's your filling. Keep the rest of the onion for the sauce.
- Blend the sauceScoop the cooked tomatoes, jalapeno, and garlic into a blender (lose most of the cooking water) and blend until completely smooth. Don't rush it, you want this silky.
- Simmer the salsaHeat 1 tablespoon of the oil in a skillet over medium-high. Add the rest of the diced onion and cook about 5 minutes until soft and a little golden. Pour in the blended tomato, season with salt, drop the heat to low, and let it simmer 6 to 8 minutes until it thickens into a pourable sauce. Keep it warm.
- Soften the tortillasIn a second skillet over medium heat, lightly fry each corn tortilla in the remaining oil, just a few seconds a side so they stay bendy, not crispy. Drain on paper towels. Fried is the traditional move, but a quick warm on a dry comal works too if you want to go lighter.
- Dip, fill, and foldOne at a time, dip a tortilla into the warm tomato sauce so both sides get coated. Lay it on the plate, spoon in some of the cheese and onion mix, and fold it over. Line them up, spoon the leftover sauce right over the top, and finish with a drizzle of crema and the rest of the cheese and onion.