From muydelish.com
Authentic Entomatadas
Ingredients
For the sauce
- 4 roma tomatoes
- ½ jalapeño
- 2 tablespoons vegetable oil
- 2 garlic cloves
- ¼ onion
- ½ cup water
- kosher salt and fresh pepper to taste
For assembly
- 12 corn tortillas
- ¼ cup avocado or vegetable oil
- 2 to 3 cups crumbled queso fresco or shredded chicken
- queso fresco for topping
- shredded lettuce
- Mexican crema
- avocado and/or radishes
Steps
- Roast 4 tomatoes and ½ jalapeño in a skillet or comal over medium high heat, turning all sides to ensure even roasting.
- Heat 2 tablespoons oil in a medium to large pan on medium to high heat. Add ~½ onion and 2 garlic cloves and sauté until onion is translucent, about 3 minutes.
3 min
- Once the 4 tomatoes and ~½ onions have cooled, add the roasted tomatoes, ½ jalapeño, 2 garlic and onion to a blender along with ½ cup water. Remove the tomato stems prior to blending. Puree until smooth.
- Pour the tomato sauce into the same pan you used for the ~½ onions and 2 garlic. Bring to a boil and reduce heat to low. Simmer for about 10 minutes.
10 min
- Heat 2 tablespoons oil in a large skillet on medium-high heat. When the oil is very hot, add one tortilla at a time and cook each side for about 5 seconds or until lightly fried. 12 Tortillas should remain pliable for folding.
5 min
- As you fry each tortilla, place on a plate with a paper towel to drain excess 2 tablespoons oil. Repeat with remaining 12 tortillas and add more oil if necessary.
- To assemble, dip each tortilla into the warm tomato sauce and place on serving plates. Fill with 2 to 3 cups queso fresco or shredded chicken and either fold or roll like an enchilada.
- Top with remaining sauce and sprinkle 2 to 3 cups queso fresco and other toppings of your choice.
- Serve immediately as they are best when eaten warm before the tortilla gets too soggy.
Nutrition
Per serving
- kcal
- 390
- protein
- 20 g
- carbs
- 34 g
- fat
- 19 g