Entomatadas are a beloved comfort food that bring generations together at the kitchen table. This article will walk you through what entomatadas are, how they differ from enchiladas, the best cheese options, and exactly how to make them. You’ll also find tips for serving, storing, and customizing this simple yet satisfying dish. Whether you’re cooking for your family or craving a nostalgic Mexican meal, this guide makes it easy.
Table of Contents
Table of Contents
What You Need to Make Classic Entomatadas
Fresh Ingredients That Make the Difference
One of the best things about entomatadas is how simple and budget-friendly they are. Most of the ingredients are probably already in your kitchen. But don’t let the simplicity fool you, quality matters. Using fresh tomatoes instead of canned, real queso fresco instead of pre-shredded cheese, and soft corn tortillas instead of flour will take your entomatadas from average to authentic.
Here’s exactly what you’ll need:
- 1 ½ lbs ripe tomatoes
- 1 jalapeño pepper (optional for mild heat)
- 2 small garlic cloves
- 1 tablespoon vegetable oil
- ¾ cup finely diced white onion
- Salt to taste
- 12 corn tortillas
- 8 oz queso fresco or farmer cheese, crumbled (about 2 cups)
- 3 tablespoons vegetable oil for frying tortillas
These ingredients form the base of a traditional entomatadas recipe. You’ll simmer the tomatoes, blend them with garlic and pepper, then pour that fresh tomato sauce over warm tortillas filled with cheese. It’s that simple—and that delicious.
If you’re curious about queso fresco, it’s a mild, crumbly cheese that’s easy to find in most supermarkets. You can also use panela, farmer cheese, or even Monterey Jack in a pinch, but queso fresco gives the best texture and flavor.
Ingredient Variations You Can Try
Entomatadas are endlessly adaptable. Many home cooks add shredded chicken, refried beans, or scrambled eggs inside the tortillas for a heartier version. For topping, try Mexican crema, thinly sliced avocado, or a sprinkle of cilantro.
Looking for something heartier? Pair entomatadas with a side of Mexican arroz verde to round out your meal beautifully.
This is a dish that invites creativity but always starts with the same core: tomatoes, tortillas, and a taste of home.
How to Make Entomatadas at Home
Making entomatadas is simple enough for beginners but comforting enough to satisfy lifelong fans. In just about 30 minutes, you’ll have a plate of warm, tomato-drenched tortillas ready to enjoy. Here’s how to make them from scratch:
Step 1: Cook the Tomato Sauce Ingredients
Place the tomatoes, jalapeño, and garlic cloves in a saucepan. Cover with water and bring to a gentle boil over medium heat. Cook for 15–20 minutes, until the tomatoes are soft.
Step 2: Prepare the Cheese Filling
While the tomatoes simmer, mix ¼ cup of finely diced onion with the crumbled queso fresco. Set it aside—this will be your filling.
Step 3: Blend the Tomato Sauce
Once the tomatoes and jalapeño are cooked, transfer them to a blender (no water unless the tomatoes are dry). Blend until smooth.
Step 4: Simmer the Sauce
Heat 1 tablespoon of oil in a skillet. Add the remaining onion and cook until lightly browned. Pour in the blended tomato sauce, season with salt, and simmer over low heat for 6–8 minutes.
Step 5: Soften the Tortillas
In a separate skillet, heat 3 tablespoons of oil. Briefly fry each tortilla for 10–15 seconds per side, just enough to make them pliable. Drain on paper towels.
Step 6: Assemble the Entomatadas
Dip each tortilla in the warm tomato sauce, flipping to coat both sides. Place on a plate, spoon the cheese filling in the center, and fold in half. Repeat with the rest.
Step 7: Finish with Sauce and Toppings
Spoon extra tomato sauce over the assembled entomatadas. Top with more cheese, onions, or even a drizzle of crema if you like.
That’s it, you just made classic entomatadas from scratch!
How to Serve Entomatadas + Variations and Storage Tips
Best Ways to Serve Entomatadas for Any Meal
Entomatadas are incredibly versatile, which makes them perfect for breakfast, lunch, or dinner. In our home, we love to serve them mid-morning with black beans and red rice on the side, exactly how Grandma did it. You can also top them with a fried egg for a heartier brunch, or serve them alongside grilled chicken or carne asada for dinner.
Want to make it feel extra special? Garnish your entomatadas with slices of avocado, a dollop of Mexican crema, or a sprinkle of fresh cilantro. A touch of heat from pickled jalapeños on the side adds a perfect contrast to the mild tomato flavor..
Delicious Variations and Make-Ahead Tips
One of the most wonderful things about entomatadas is how adaptable they are. You can switch up the filling depending on what you have in the fridge, shredded rotisserie chicken, refried beans, or even scrambled eggs all work beautifully.
For spicier versions, blend in chipotle or extra jalapeño with the tomato sauce. You can also roast the tomatoes and garlic first to deepen the flavor.
Storing leftovers? Entomatadas are best eaten fresh, but you can store the sauce separately for up to 2 days in the fridge. Assemble and heat the tortillas when you’re ready to eat. Reheat in a skillet or microwave, and spoon on fresh sauce just before serving.
For a sweet ending, follow up your meal with a Cajeta Strawberry Tartlets from our dessert collection, another family favorite we always keep on hand.
The Story Behind Our Favorite Morning Meal
There’s something special about waking up to the smell of simmering tomatoes in a busy kitchen. In our home, entomatadas weren’t just food, they were a reward. Every Saturday morning after chores, Grandma would simmer tomatoes, garlic, and onions while we scrubbed the floors. By the time everything sparkled, she’d have a plate of warm entomatadas waiting for us, filled with queso fresco and topped with a little extra love.
Entomatadas are more than a dish, they’re part of a rhythm, a tradition that brings generations together. Made from simple pantry ingredients, they were often served mid-morning, especially when there was no time for elaborate meals. My daughter now asks for them the same way I once did: folded and soft, dripping with tomato sauce, and sprinkled with crumbled cheese. And just like my Grandma, I always say yes.
We didn’t call them “comfort food,” but that’s exactly what they are. The kind of dish that doesn’t need much, just tomatoes, tortillas, and family.
You’ll find entomatadas served across Mexico, but every family has their own version. In our kitchen, the tomato sauce is mild, just enough jalapeño to give it personality. They’re softer than enchiladas, and never spicy unless requested. Whether eaten with a side of black beans, rice, or a fried egg, entomatadas deliver warmth in every bite.
If you’re new to Mexican cooking, this is a great dish to start with. No fancy techniques. No rare ingredients. Just the humble entomatadas, folded memories on a plate.
You might also enjoy my Mexican Breakfast Casserole if you’re looking for more breakfast-style Mexican dishes.
Frequently Asked Questions About Entomatadas
What’s the difference between enchiladas and entomatadas?
The key difference lies in the sauce. Enchiladas are made with a chile-based sauce, often red or green, which tends to be spicier. Entomatadas, on the other hand, use a tomato-based sauce with mild seasoning, making them lighter and more kid-friendly. Both dishes use corn tortillas and are folded or rolled, but entomatadas skip the heat and focus on comforting tomato flavor.
What are entomatadas?
Entomatadas are a traditional Mexican dish made by dipping fried or warmed corn tortillas into a simple tomato-based sauce. They’re usually filled with crumbled queso fresco and diced onions, then topped with more sauce and cheese. Think of them as the mild, tomato-loving cousin of enchiladas, perfect for a light lunch or comforting breakfast.
What kind of cheese is best for entomatadas?
Queso fresco is the most traditional cheese for entomatadas. It’s a soft, crumbly Mexican cheese that pairs beautifully with the tomato sauce. You can also use farmer cheese, panela, or Monterey Jack if queso fresco isn’t available. Avoid using shredded cheddar or mozzarella, as they can overpower the delicate flavor of the dish.
What to eat with entomatadas?
Entomatadas are delicious on their own but pair beautifully with sides like refried beans, Mexican red or green rice, or a fried egg on top. You can also serve them with avocado slices, pickled jalapeños, or a fresh salad to round out the meal.
Entomatadas are more than just a meal, they’re a memory, a story, and a taste of home wrapped in every soft tortilla. Whether you’re making them for your family, sharing with friends, or just cooking for yourself, this dish brings warmth, comfort, and a whole lot of flavor. With just a few basic ingredients, you can bring a beloved Mexican tradition right into your kitchen.
Print
Entomatadas Recipe – Easy, Authentic Mexican Tomato Tortillas
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
Entomatadas are comforting corn tortillas dipped in a mild tomato sauce and filled with crumbled cheese. Perfect for breakfast or lunch.
Ingredients
1 ½ lbs ripe tomatoes
1 jalapeño pepper (optional)
2 garlic cloves
1 tablespoon vegetable oil
¾ cup finely diced white onion
Salt to taste
12 corn tortillas
8 oz queso fresco or farmer cheese, crumbled
3 tablespoons vegetable oil for frying tortillas
Instructions
1. Place tomatoes, jalapeño, and garlic in a saucepan with water. Boil for 15–20 minutes.
2. Mix ¼ cup of onion with crumbled cheese and set aside.
3. Blend tomatoes, jalapeño, and garlic until smooth.
4. Heat 1 tbsp oil in skillet. Sauté remaining onion until browned.
5. Add blended sauce, season with salt, simmer for 6–8 minutes.
6. Briefly fry tortillas and drain.
7. Dip tortillas in sauce, fill with cheese mixture, fold and plate.
8. Top with remaining sauce, cheese, or preferred toppings.
Notes
You can skip jalapeño for a milder version.
Store sauce separately for up to 2 days.
Try with shredded chicken or refried beans for variation.