Authentic Mexican Entomatadas

Ingredients

• 12 corn tortillas 12 corn tortillas
• 2 cups (470ml) tomato sauce 2 cups (470ml) tomato sauce
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• 2 cups (200g) shredded chicken, beef, or cheese 2 cups (200g) shredded chicken, beef, or cheese
• 1 cup (100g) grated cheese (such as Cheddar or Monterey Jack) 1 cup (100g) grated cheese (such as Cheddar or Monterey Jack)
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Sour cream (for garnish) Sour cream (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 7g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 25g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a saucepan, heat a tablespoon of oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Pour in the tomato sauce and add the cumin powder, paprika, dried oregano, salt, and pepper. Stir well to combine the spices with the sauce. Simmer for 10 minutes to allow the flavors to meld together.
3. 3.
   In a separate skillet, heat a tablespoon of oil over medium-high heat. Lightly fry each corn tortilla for about 10 seconds on each side until they become pliable. Drain excess oil on a paper towel.
4. 4.
   Dip each tortilla into the tomato sauce, coating both sides. Place a spoonful of the shredded chicken, beef, or cheese in the center of each tortilla and roll it up tightly.
5. 5.
   Arrange the rolled tortillas in a baking dish, seam side down. Pour the remaining tomato sauce over the top and sprinkle with grated cheese.
6. 6.
   Preheat the oven to 180°C (350°F) and bake the entomatadas for 15-20 minutes, or until the cheese is melted and bubbly.
7. 7.
   Garnish with fresh cilantro and serve hot with a dollop of sour cream on top.

Treat your ingredients with care...

• Corn tortillas — To make the tortillas more pliable, you can heat them in the microwave for a few seconds or wrap them in a damp cloth and steam them for a minute.
• Tomato sauce — If you prefer a smoother sauce, you can blend the tomato sauce before adding the spices.
• Shredded chicken or beef — For a quicker preparation, you can use pre-cooked rotisserie chicken or leftover cooked beef.

Tips & Tricks

• To add a smoky flavor, you can lightly char the tortillas over an open flame before dipping them in the tomato sauce.
• Customize the filling by adding sautéed vegetables such as bell peppers or zucchini.
• For a spicier version, add chopped jalapeños or a dash of hot sauce to the tomato sauce.
• Serve the entomatadas with a side of Mexican rice and refried beans for a complete meal.
• Leftover entomatadas can be refrigerated and reheated in the oven or microwave.

Serving advice

Serve the entomatadas hot, straight from the oven, garnished with fresh cilantro and a dollop of sour cream. Accompany them with a side of Mexican rice and refried beans for a satisfying and authentic Mexican meal.

Presentation advice

Arrange the entomatadas on a platter, ensuring they are neatly rolled and topped with melted cheese. Garnish with a sprinkle of fresh cilantro and serve with a side of vibrant green salad to add a pop of color to the presentation.