Entomatadas — tortillas with queso fresco and tomato
Soft corn tortillas filled with fresh cheese and coated in tomato sauce.
Active time30 min
Cooking35 min
Total1 h
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Ingredients
- 2 garlic cloves
- half a cup of white onions
- a quarter of a cup of white onions
- 1 jalapeño chilli
- 680 g tomatoes
- 1 tbsp vegetable oil
- 3 tbsp vegetable oil
- ½ tsp salt
- 12 corn tortillas
- 227 g queso fresco
Preparation
Wash the tomatoes and jalapeño. Peel the garlic. Cover with water in a saucepan and simmer for about 20 min, until tender. Drain and blend into a smooth sauce.
2 garlic cloves1 jalapeño chilli680 g tomatoes- saucepan
- colander
- blender
Peel and chop the filling onion, then measure it. Mix with the crumbled queso fresco.
a quarter of a cup of white onions227 g queso fresco- knife
- chopping board
- mixing bowl
Peel and chop the sauce onion, then measure it. Heat the sauce oil in a frying pan. Cook the other onion quantity for 5 min. Add the blended tomatoes and salt. Cook over medium heat for 2 min, then simmer gently for 8 min.
half a cup of white onions1 tbsp vegetable oil½ tsp salt- knife
- chopping board
- frying pan
- spatula
While the sauce simmers, heat the tortilla oil in another frying pan. Briefly fry the tortillas to soften them without making them crisp. Drain on kitchen paper. Dip each tortilla in the hot sauce, fill with the cheese and onion and fold. Spoon any remaining sauce and filling over the tortillas.
3 tbsp vegetable oil12 corn tortillas- frying pan
- kitchen tongs
- kitchen paper
Allergens
Composition to be confirmed.
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration