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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
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
- One 15-ounce can fire roasted tomatoes
- 2 tablespoons apple cider vinegar
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- Salt and pepper
- 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.
- Add the tomato paste and the chipotle and adobo and its sauce and cook, stirring, until darkened, 2 to 3 minutes.
- 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:
- 6 to 8 corn tortillas
- 1/2 cup (approximately) Queso Oaxaca (or more!)
- 1/4 to 1/2 cups chopped sun-dried tomatoes
- Sour cream, for garnish
- Queso fresco, crumbled, for garnish
- Torn cilantro, for garnish
- Sliced avocado, for garnish (optional)
- Transfer the tomato sauce back to the skillet and keep warm over gentle low heat.
- 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.
- 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.
- 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.
- Spoon any extra sauce over top, then garnish with sun-dried tomatoes, sour cream, queso fresco, and cilantro.
- This recipe is a Community Pick!