Entomatadas de Queso
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.
Ingredientes
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
Instrucciones
- 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.
Notas
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.
Nutrición
Valores nutricionales
Entomatadas de Queso
Amount per Serving
Calorías
389
% Daily Value*
Grasa
17
g
26
%
Grasa saturada
5
g
31
%
Grasa Transgénica
0.3
g
Grasa polinsaturada
2
g
Grasa monosaturada
3
g
Colesterol
44
mg
15
%
Sodio
465
mg
20
%
Potasio
503
mg
14
%
Carbohidratos
49
g
16
%
Fibra
7
g
29
%
Azúcar
6
g
7
%
Proteina
13
g
26
%
Vitamina A
1369
IU
27
%
Vitamina C
18
mg
22
%
Calcio
342
mg
34
%
Hierro
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
