Mely Martínez’s Entomatadas

updated Oct 1, 2022
Entomadas

Entomatadas are corn tortillas that are folded (or rolled), stuffed with cheese, and covered in a tomato sauce.

Serves6

Prep10 minutes

Cook30 minutes

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Credit: David Castañeda

This is a recipe from my mom, a woman who always offered something to eat to visitors. Entomatadas was one of her favorite dishes to make for her kids, since they’re so easy to make.
The process is similar to making enchiladas. Entomatadas are corn tortillas that are folded (or rolled), stuffed with cheese, and covered in a tomato sauce.

Mely Martínez The Mexican Home Kitchen is Kitchn’s December pick for our Cookbook Club.

Entomadas

Entomatadas are corn tortillas that are folded (or rolled), stuffed with cheese, and covered in a tomato sauce.

Prep time 10 minutes

Cook time 30 minutes

Serves 6

Nutritional Info

Ingredients

  • 1 1/2 pounds

    tomatoes

  • 1

    serrano pepper

  • 2

    small cloves garlic

  • 3/4 cup

    finely chopped white onion, divided

  • 8 ounces

    queso fresco or farmer cheese, crumbled

  • 4 tablespoons

    vegetable oil, divided

  • Salt, to taste

  • 12

    corn tortillas

Instructions

  1. Place the tomatoes, pepper, and garlic in a saucepan and cover with water. Cook over medium heat for 15 to 20 minutes, until the ingredients are soft.

  2. In a medium bowl, combine 1/4 cup of the onion with the crumbled cheese and set aside.

  3. Place the cooked tomatoes, pepper, and garlic in a blender, and blend until smooth. Set aside.

  4. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the remaining 1/2 cup onion and cook until transparent and slightly browned, about 5 minutes.

  5. Add the tomato sauce to the skillet and cook for about 2 more minutes. Season with the salt, then reduce the heat to low and simmer for 6 to 8 minutes.

  6. In a separate large skillet, heat the remaining 3 tablespoons oil over medium heat and briefly fry the tortillas, one by one, about 30 seconds each, and place them on a paper towel–lined plate to drain the excess oil.

  7. Dip a fried tortilla into the warm tomato sauce in the other skillet. Flip over the tortilla to cover both sides with the tomato sauce. Place the tortilla on a large plate and spoon some of the onion and cheese mixture onto it. Fold the tortilla in half to form the entomatada. Repeat this process with the remaining tortillas and filling.

  8. To serve, spoon some of the leftover sauce over the entomatadas and top with more of the onion and cheese mixture.

Recipe Notes

• I add a serrano pepper to the sauce because this is the way my mom made it. You can skip the pepper if you like.

• You can warm the tortillas in a skillet instead of frying them. This is how my mom does it.

Reprinted with permission from The Mexican Home Kitchen: Traditional Home-Style Recipes That Capture the Flavors and Memories of Mexico by Mely Martínez, 2020. Published by Rock Point, an imprint of The Quarto Group.