Serves a Crowd

Entomatadas (Cheese-Filled, Tomato Sauce-Smothered Tortillas)

March  6, 2017
Photo by Julia Gartland
Author Notes

Just as enchiladas are tortillas covered in chile sauce, and enfrijoladas are tortillas covered in beans, here comes the third musketeer: entomatadas, tortillas covered in tomato sauce.

Like enchiladas that have shrugged off their heavy winter coats, entomatadas are a bit lighter, milder, and sweeter, well-suited to warming weather and earlier hours, to a glass of orange juice rather than a bottle of beer.

You’ll find recipes for entomatadas made with fresh tomatoes or with tortillas that are rolled instead of folded; some get covered in a layer of cheese and baked. The version here is close to what I ate in Oaxaca, and I like skipping the baked cheese topping, as it leaves the tortillas soft and saucy all over, the tomato sauce un-muffled by too much cheese.

Since the sauce, adapted from Bon Appétit’s smoky tomato salsa, does include chipotles in adobo, perhaps it does qualify as chile-based. It is tomato-forward, though, and you could easily leave out the chipotles, using fresh jalapeño in its place or skipping them entirely (and, for a touch of added sweetness, try adding a couple tablespoons of molasses when you blend the sauce, as in BA's original recipe). —Sarah Jampel

  • Prep time 20 minutes
  • Cook time 45 minutes
  • Serves 2 to 3
Ingredients
  • For the tomato sauce:
  • 2 tablespoons olive oil
  • 1 medium white onion, chopped
  • 2 garlic cloves chopped
  • 1 jalapeño, chopped
  • 2 tablespoons tomato paste
  • 1 chipotle in adobo, chopped, plus 1 teaspoon of sauce from the jar
  • 1 15-ounce can fire roasted tomatoes
  • 2 tablespoons apple cider vinegar
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1 pinch Salt and pepper, plus more to taste
  • For the assembly:
  • 6 to 8 corn tortillas
  • 1/2 cup (approximately) Queso Oaxaca (or more!)
  • 1/4 cup to 1/2 cup chopped sun-dried tomatoes
  • 6 drops Sour cream, for garnish
  • 1 handful Queso fresco, crumbled, for garnish
  • 1 handful Torn cilantro, for garnish
  • 1 avocado (sliced), for garnish (optional)
In This Recipe
Directions
  1. For the tomato sauce:
  2. In a large skillet over medium-high heat, heat the olive oil. When hot, add the onion, garlic, and jalapeño. Cook, stirring, until soft and beginning to brown, 7 to 8 minutes.
  3. Add the tomato paste and the chipotle and adobo and its sauce and cook, stirring, until darkened, 2 to 3 minutes.
  4. Add the can of tomatoes and cook until the sauce has reduced, 4 to 5 minutes. Allow to cook for a few minutes, then transfer to a blender and add the vinegar, oregano, and basil. Season with 1/2 teaspoon of salt and a good grind of pepper. Blend until mostly smooth.
  1. For the assembly:
  2. Transfer the tomato sauce back to the skillet and keep warm over gentle low heat.
  3. Heat the tortillas: Char them over an open flame (my preference!), heat in a dry pan, broil in the oven (carefully), or give a quick run through hot oil in another large skillet.
  4. When your tortillas are hot, transfer them, one at a time, to the warm tomato sauce, and use a spoon or spatula to make sure they're fully covered.
  5. Transfer to a plate, cover with torn Oaxaca cheese (as much as you like), then fold into a half-moon or triangle. Repeat with as many tortillas as you'd like.
  6. Spoon any extra sauce over top, then garnish with sun-dried tomatoes, sour cream, queso fresco, and cilantro.

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Review
Sarah Jampel

Recipe by: Sarah Jampel

A (former) student of English, a lover of raisins, a user of comma splices. My spirit animal is an eggplant. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream. For that, I'm sorry.