Entomatadas (Taco Tomato Sauce)

Sometimes the simplest thing is the most delicious.

Never doubt a delicious tomato sauce perfectly seasoned for those leftover tortillas. Entomatadas are an excellent dish for young and old, you’ll only be missing the molcajete sauce.

Enjoy a delicious moment with the traditional Entomatadas with Roma Agros tomatoes.

Ingredients:
  • 1.5 pounds of tomato
  • 2 small garlic cloves
  • 1 tablespoon of vegetable oil
  • 3/4 cup of diced white onion
  • Salt for seasoning
  • 12 corn tortillas
  • .5 pound of fresh cheese, about 2 cups, already crumbled
  • 3 tablespoons of vegetable oil for frying the tortillas
Prep Time:
  • 35 minutes
Serves:
  • 12 units

Entomatadas (Taco Tomato Sauce)

Ingredientes:
  • 3/4 kilo de tomate
  • 2 dientes de ajo pequeños
  • 1 cucharada sopera de aceite vegetal
  • 3/4 de taza de cebolla blanca cortada en cuadritos
  • Sal para sazonar
  • 12 tortillas de maíz
  • 1/4 de kilo de queso fresco como 2 tazas ya desmoronado
  • 3 cucharadas soperas de aceite vegetal para freír las tortillas
Tiempo de Preparación:
  • 35 minutos
Raciones:
  • 12 porciones
Directions
  • Place the tomatoes and garlic in a medium saucepan and cover with water. Cook over medium high heat for 15 to 20 minutes until soft and cooked.
  • In a bowl, mix the cheese with 1/2 cup of onion. (The rest of the onion will be used for the sauce).
  • When the tomatoes are cooked, add them to the blender along with the 2 cloves of garlic. Blend until you have a fine and smooth sauce.
  • Heat the tablespoon of oil in a skillet over medium high heat and add the onion.
  • Add the tomato sauce to the skillet and cook for about 2 minutes until it comes to a boil; lower the heat and simmer for 10 minutes. When you cook this tomato sauce longer, its flavor is richer and the tomatoes lose their acidity.
  • In a separate frying pan, heat the rest of the oil over medium heat, and quickly fry the tortillas on each side. Use paper towels to absorb any excess oil.
  • Once all the tortillas are oiled, dip one by one into the tomato sauce making sure the tortilla is soaked on both sides.
  • Place the tortilla on a plate, top with a spoonful of the cheese and onion mixture and fold over. Continue dipping each tortilla in the tomato sauce. When ready to serve, sprinkle your entomatadas with the rest of the cheese and onion mixture.
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