Norteña
Tomato enchiladas with cheese
ENTOMATADAS DE QUESO
Not Too Tricky
serves 6
About the recipe
These delicious entomatadas are the cousin of enchiladas. As its name suggests, they are made with a tomato purée, so they are super simple. There are many recipes for entomatadas, but this is the way my mum makes them. She loves to cut corners when she is cooking, so instead of making the tomato sauce from scratch, she uses tomato purée or passata.
They are a perfect alternative to a spicy enchilada as these milder cousins are made without chillies. You can fill them with queso fresco or refried beans, I filled mine with ricotta, which is easier to source in British supermarkets.
Recipe From
Ingredients
FOR THE TOMATO SAUCE
125ml passata
½ teaspoon sea salt
pinch of dried oregano
FOR THE ENTOMATADAS
125g queso fresco or ricotta
50g fresh coriander, chopped
½ teaspoon sea salt
60ml sunflower oil
12 corn tortillas, cold (shop-bought or see here for homemade)
TO GARNISH
2 handfuls of thinly shredded iceberg lettuce
1 perfectly ripe hass avocado, thinly sliced
75g queso fresco or feta cheese, crumbled
60ml soured cream
Method
These delicious entomatadas are the cousin of enchiladas. As its
name suggests, they are made with a tomato purée, so they are
super simple. There are many recipes for entomatadas, but this is
the way my mum makes them. She loves to cut corners when she is cooking, so instead of making the tomato sauce from scratch, she uses tomato purée or passata.
They are a perfect alternative to a spicy enchilada as these milder
cousins are made without chillies. You can fill them with queso fresco or refried beans, I filled mine with ricotta, which is easier to source in British supermarkets.
- Pour the passata into a small frying pan. Add the salt and oregano and bring to a quick boil over a medium heat. Once it starts boiling, turn off the heat and set aside.
- Place the queso fresco or ricotta in a bowl and add the coriander and salt. Mix well and set aside. To make the entomatadas, gather the tortillas, the cheese filling, warmed tomato sauce and a large plate.
- Heat the oil over a medium heat for around 3 minutes, using a clean frying pan, big enough to fry the corn tortillas individually.
- Using a pair of kitchen tongs, grab a cold tortilla, fry for one minute, flipping sides halfway through cooking. Grab with the pair of tongs and place in the tomato sauce. Drench the tortilla in it and then remove.
- Put on the plate, add 1 tablespoon of the cheese filling then roll the tortilla. Transfer to a platter dish.
- Repeat the process with the remaining tortillas until all the entomatadas are made and sitting on your platter.
- To serve, simply scatter some shredded lettuce, avocado slices, queso fresco or feta and soured cream over your platter. Serve with some fried pinto beans on the side.
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