Description

Entomatadas bring a burst of flavor to your table. This easy recipe, featuring ripe tomatoes, tortillas, and optional jalapeños, creates a comforting dish that’s perfect for a quick dinner or family meal.

Ingredients

Scale

1 1/2 pounds ripe tomatoes sliced in half lengthwise
1/2 medium white onion
4-5 cloves garlic unpeeled
1-2 jalapeño peppers optional – sliced in half lengthwise, cored for milder heat
1/2 cup chicken broth or veggie broth/water
1 tablespoon neutral oil or lard
1 teaspoon salt or to taste
12 corn tortillas
1/2 cup neutral oil for frying (you won’t use it all)
8-10 ounces queso fresco crumbled (or cotija)
1/2 cup mexican crema or sour cream thinned with a splash of milk
1/4 cup chopped cilantro
1/4 cup thin-sliced white onion
optional toppings: radish slices, avocado, shredded lettuce, hot sauce

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Instructions

Preheat your oven to BROIL, with the rack positioned in the center.
Arrange the sliced tomatoes and jalapeños on a lined baking sheet, skin sides facing up. Add the onion and unpeeled garlic to the sheet.
Broil for 8-10 minutes until the skins are charred and bubbling. Remove from the oven and allow to cool slightly. Peel the garlic and the skins from the tomatoes and jalapeños if desired; keeping some skins adds a nice char flavor.
Transfer the roasted vegetables to a blender, along with ½ cup of broth. Blend until smooth.
In a pot, heat 1 tablespoon of oil or lard over medium heat. Carefully pour in the blended sauce. Simmer for at least 10 minutes to thicken slightly. Adjust salt to taste and keep warm.

Notes

For a smoky flavor, keep some of the skins from the tomatoes and jalapeños when blending.
Serve immediately with your choice of toppings like avocado, cilantro, or lettuce for added freshness.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 600mg
Fat: 22g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 8g
Cholesterol: 20mg