Mexican cuisine · Dough, Pasta & Rice

Entomatadas

Corn tortillas dipped in mild tomato sauce, filled with cheese and raw onion, and topped with crema.

Ingredients · for 4 servings

• 800 g ripe tomatoes
• 1 onion
• 2 garlic cloves
• 1 jalapeño
• 12 corn tortillas
• 250 g queso fresco (or young gouda)
• 150 ml crema (or sour cream)
• 1/2 bunch cilantro
• 4 tbsp oil
• Salt, pepper

Instructions

1. Char the tomatoes, half the onion, the garlic and the jalapeño all over in a dry pan over high heat for 8–10 min, until the skins blister black and soften.
2. Purée everything finely with 100 ml water and 1 tsp salt, heat 2 tbsp oil in a wide pot and reduce the sauce uncovered for 8 min, until it turns deep red and slightly thick.
3. Cut the remaining onion into thin rings, crumble the cheese and roughly chop the cilantro.
4. Fry the corn tortillas one at a time in the remaining oil for 15 sec per side, until pliable, and drain on paper towels.
5. Dip each tortilla in the hot tomato sauce, fill with cheese and onion rings, fold over and arrange overlapping like roof tiles on a warmed platter.
6. Pour over the remaining sauce, sprinkle with crema, the rest of the cheese, onion rings and cilantro, and serve immediately.