Entomatadas de Queso Sencillas
(en-toh-mah-TAH-dahs deh KEH-so sen-SEE-yahs)
La Olla en la Estufa: Weeknight Comida Casera
Tuesday at six, the oil hisses in the pan, the blender sits coated in red salsa, and dinner is exactly ten minutes away. Entomatadas are the gentler cousin of the enchilada, trading fiery chiles, yellow cheese, and heavy cumin for day-old corn tortillas bathed in velvety tomato sauce, folded over Monterey Jack. The flavor relies on two techniques: searing the blended puree in hot oil to unlock the tomatoes' depth, and flash-frying the cold tortillas so they hold their structure in the sauce. Built for getting plates on the table in fifteen minutes, this cooking demands speed, so drop the warm plate on the table before the cheese sets.
Ingredients
- Roma tomatoes1 1/2 lb
- white onion1/4 med
- white onion3/4 med
- garlic cloves2 large
- jalapeno or serrano pepper1/2 med
- powdered chicken bouillon1 1/2 tsp
- neutral oil1 tbsp
- Queso Fresco10 oz
- corn tortillas12 med
- neutral oil1/3 cup
- Mexican crema1/4 cup
- fresh cilantro1/4 cup
Method
- 01
Boil the tomatoes, a quarter of the onion, garlic, and jalapeño until soft.
Place them in a medium saucepan, cover completely with water, and bring to a boil over medium-high heat. Let them boil for 12 to 15 minutes, until the tomato skins split and the flesh yields completely.
- 02
Combine the crumbled Queso Fresco and the finely diced white onion.
Toss them together in a bowl and set aside. Keep it simple; the sharp bite of raw onion against the creamy, salty cheese is the defining characteristic of an authentic entomatada.
- 03
Purée the boiled vegetables with chicken bouillon.
Use a slotted spoon to transfer the softened tomatoes, onion, garlic, and jalapeño into a blender. Add about 1/4 cup of the hot cooking water and the bouillon powder, blending on high until completely smooth and velvety.
- 04
Sear the blended sauce in hot oil to deepen its flavor.
Wipe the saucepan dry, return it to medium-high heat, and add 1 tablespoon of neutral oil. Once shimmering, carefully pour in the tomato purée—stand back, as it will sputter aggressively. This crucial step cooks out the raw, metallic flavor of the blended vegetables. Reduce the heat and simmer gently for 8 to 10 minutes until slightly darkened and thickened.
- 05
Flash-fry the cold tortillas in shallow oil to create a protective barrier.
Heat 1/3 cup of neutral oil in a skillet over medium-high. Drop each cold tortilla into the hot oil for exactly 10 to 15 seconds per side. You are not making crispy taco shells; you are forging a lipid barrier so the masa won't turn to mush when sauced. Transfer to a paper towel-lined plate.
- 06
Submerge, fill, and fold the tortillas directly on the serving plates.
Working quickly, dip a fried tortilla completely into the simmering tomato sauce. Transfer to a plate, spoon the cheese and onion mixture onto one half, and fold it over like a taco. Plating three to four per person, ladle extra hot sauce directly over the top to drown them, finishing with a drizzle of crema and chopped cilantro.
From Cook Tex-Mex.