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

March 6, 2017

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

Serves: 2 to 3
Prep time: 20 min
Cook time: 45 min


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


For the tomato sauce:

  1. 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.
  2. Add the tomato paste and the chipotle and adobo and its sauce and cook, stirring, until darkened, 2 to 3 minutes.
  3. 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.

For the assembly:

  1. Transfer the tomato sauce back to the skillet and keep warm over gentle low heat.
  2. 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.
  3. 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.
  4. 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.
  5. Spoon any extra sauce over top, then garnish with sun-dried tomatoes, sour cream, queso fresco, and cilantro.

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