Mexico
Entomatadas
Tortillas swimming in a smoky tomato sauce, folded and topped with cheese. Enchiladas' laid back sibling.
40 minTime
13 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original428kcal
13 gprotein
8 gfibre
40minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
6 steps- 1Char the tomatoes, onion chunks, garlic and jalapeno in a dry pan or directly over a gas flame, turning, until blackened in spots, about 8 minutes.
- 2Blend with the oregano and salt until smooth.
- 3Heat 1 tbsp oil in a pan, pour in the sauce carefully, as it splutters, and simmer 8 to 10 minutes until slightly thickened.
- 4Warm the tortillas on a hot tawa with a little oil until soft and pliable.
- 5Dip each tortilla in the sauce, fold into quarters and arrange on plates. Spoon more sauce over.
- 6Top with crumbled cheese, sliced onion, a drizzle of crema and coriander. Serve hot.
Serve it like this
Overlap three folded entomatadas on a plate, spoon over extra sauce and finish with cheese, onion rings, crema and coriander.