Entomatadas de Queso are classic Mexican comfort food. Soft corn tortillas are soaked in a rich, homemade tomato sauce and filled with creamy queso fresco and crisp onions.
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This entomatadas recipe is quick, economical, and perfect for any time of day-breakfast, lunch, or dinner. Pair them with fluffy Mexican rice.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Roma Tomatoes: The base of the sauce.
- Onion & Garlic: Adds natural sweetness and depth.
- Serrano Pepper: Provides heat; can be substituted with jalapeño or omitted for a milder dish.
- Epazote: A traditional herb that adds an earthy, authentic flavor. If you can't find epazote, don't worry! You can use cilantro as a substitute or skip it altogether-the recipe will still turn out delicious.
- Corn Tortillas: The base for this dish.If you want to make them from scratch, check out my Homemade Corn Tortilla Recipe!
- Queso Fresco: Creamy filling that complements the sauce; can be replaced with Queso Panela for a similar flavor.
- Knorr Chicken Bouillon: Adds savory depth.
- Crema: A smooth, tangy topping that balances the flavors.Check out our recipe for Crema Mexicana for a homemade version.
- Oil for Frying: Prevents tortillas from breaking and adds flavor.
How to Make Entomatadas de Queso
Note: Full instructions are provided in the recipe card below.
- Prepare the Sauce: Broil tomatoes, onion, serrano, and garlic with olive oil, salt, and pepper until charred. Blend with water after cooling slightly.
- Cook the Sauce: Simmer the blended mixture in a skillet with oil, salt, or bouillon, and epazote for 15 minutes until thickened. Remove epazote.
- Prepare the Tortillas: Lightly fry tortillas in hot oil and drain on paper towels.
- Assemble the Entomatadas: Dip tortillas in sauce and fill with cheese, onion, and crema. Fold or roll and arrange on a platter.
- Garnish and Serve: Top with more sauce, cheese, onion, and crema. Serve warm.
Note: For handmade tortillas, skip frying and dip directly into sauce.
Storage, Make Ahead, & Freezing
Storage: Store cooked Entomatadas de queso in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Make Ahead: Assemble Entomatadas de queso up to 1 day in advance, cover, and refrigerate. Bake when ready to serve.
Freezing: Assemble Entomatadas de queso without baking. Cover tightly with foil and plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator and bake as directed.
Camila's Tips & Variations
- Add Protein: Include shredded chicken, beef, or beans.
- Skip Frying: For a quicker approach, skip the traditional step of frying the tortillas in oil. Instead, brush both sides of the tortillas with oil, stack them, and wrap them in a damp dish towel. Place the tortillas on a plate and microwave until warm and pliable, about 1 minute.
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Recipe
Entomatadas de Queso
Equipment
Ingredients
For the Sauce:
- 650 g (about 1.5 lbs) ripe Roma tomatoes
- 2 serrano chiles (optional)
- Vegetable oil
- 3 large garlic cloves
- ½ onion
- ½ cup water
- 1½ teaspoons salt or chicken bouillon powder
- 3 sprigs of epazote dried or fresh
For the Entomatadas:
- 20 corn tortillas
- Vegetable oil
- ½ onion , finely chopped
- 1 cup crema (Mexican sour cream)
- 200 g (about 7 oz) queso fresco, añejo, or cotija, crumbled
Instructions
- Prepare the Sauce: Place the tomatoes, onion, serrano, and whole garlic cloves (with the skin on) on a baking sheet. Drizzle with olive oil and season with salt and pepper. Broil until charred in spots, about 10 minutes. Set aside to cool slightly for about 5 minutes.
- Transfer the roasted vegetables to a blender. Squeeze the roasted garlic out of its skin into the blender. Add ½ cup water, and puree until smooth, being careful not to overfill the blender.
- Cook the Sauce: Heat oil in a 12-inch skillet. Pour in the blended tomato mixture. Let it simmer for a few minutes. Add salt or chicken bouillon and epazote sprigs. Cook on medium-low heat for about 15 minutes until the sauce thickens. Remove the epazote before using it.
- Prepare the Tortillas: Lightly fry store-bought corn tortillas in hot oil for a few seconds to prevent them from falling apart in the sauce. Place them on paper towels to drain excess oil.
- Assemble the Entomatadas: Dip each tortilla into the warm tomato sauce, ensuring it's fully coated. Place the tortilla on a plate, add crumbled cheese, chopped onion, and crema as filling. Fold or roll the tortilla. Repeat the process, placing the filled tortillas neatly on a serving platter.
- Garnish: Spoon additional tomato sauce over the entomatadas. Sprinkle more crumbled cheese, chopped onion, and a drizzle of crema on top. Serve the warm.
- Optional for Handmade Tortillas: If using fresh, handmade tortillas, skip the frying step. Simply dip them directly into the tomato sauce, assemble with cheese and onions, and garnish as usual.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
