These are amazing, light and refreshing. You will love them!


  • 1 small can of Mexican tomato sauce (regular or with jalapeños)
  • 3 tomatoes
  • 1/4 white onion, peeled and cut into a wedge
  • 1 clove garlic, skin on
  • 10 corn tortillas
  • 1 cup shredded cheese (I used good cheddar and grated it fresh). If you can find queso asadero, that would be the best. You could also use monterrey jack.
  • 1/4 cup of olive oil, for lightly frying
  • 1/4 tsp salt
  • Cilantro, for garnish
  • 1/4 red onion, diced finely, for garnish

Roast Veggies– First you want to turn the heat to medium, pour in a touch of olive oil (about 1 tbsp) and place whole tomatoes, wedge of onion and garlic clove with skin on in the pan. Turn them over about 5 minutes in and then cook for another 5 minutes. Everything should be a little blackened. Using tongs, place in blender. Clean out pan when it’s not to hot to touch because you will use it again after blending.

Blend to make salsa- Remove the skin from the garlicAdd the can of tomato sauce to the tomatoes, onion, and clove of garlic. Add in 1/4 tsp of salt. Blend until very smooth.

Cook salsa – Add the now blended sauce/salsa into the now clean pan with 1 tsp olive oil. Bring to medium heat and cook stirring for about 5 minutes, just to let the flavors combine.

Layer the baking pan- Add a thin layer of salsa to the bottom of your baking pan with a big, flat spoon.

Fry tortillas and bathe in salsa– Now you need to set up a little assembly line. Here’s how it will go. Fry the tortillas, lay them on paper towels and dry of for a few seconds, put into salsa and then put into baking dish.

Add about 1/4 cup of olive oil to new clean pan on medium heat (or just enough to cover bottom). When the oil is hot, add the first tortilla.


Cook the tortilla for about 30 seconds on one side, flip and cook for the same on the other. You want the tortilla to not crisp up so it should just start to bubble. Remove tortilla with spatula and place on a paper towel. Use another paper towel on top to sop up excess oil.


Now, once the tortilla is dried off (this whole towel drying process should take no longer than 30 seconds), place the tortilla in the salsa. Cover it with salsa so that its evenly coated on both sides.


Assemble in baking dish- Place the tortilla in the baking dish, add a small handful of shredded cheese and fold in half. Continue with the rest of the tortillas and cheese.


Decorate- Now add on a nice handful of queso fresco, some diced red onion and some chopped cilantro on top of all of the entomatadas. Serve with avocado if you have one lying around. Serve by scooping one or two into a plate and dig in!

If you are not serving these right away, put them in the oven at about 275 degrees before you put on the toppings. Then take the dish out of the oven and sprinkle with a little extra cheese, onion and cilantro just before serving.

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