Photograph of the finished Entomatadas

Mexico · Bánh cuốn ngô sốt cà chua Entomatadas

Entomatadas

35 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tortilla Tortilla 12
  • Photograph of Tomato Tomato 12
  • Photograph of Onion Onion 1.2
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Mexican fresh cheese (queso fresco) Mexican fresh cheese (queso fresco) 4.9 oz
  • Photograph of Shallots Shallots 1.2
  • Photograph of Sour cream Sour cream 2.8 oz
  • Photograph of Oil Oil ½ cup
  • Photograph of Coriander Coriander 0.6 oz

Method

  1. 1 Grill whole tomatoes on a dry pan for 10 minutes, or until the skin cracks and is speckled with char.
  2. 2 Blend the tomatoes, including the skins, along with the garlic and onion, without adding chili peppers, as the sweetness of the tomatoes is the main flavor in this dish.
  3. 3 Fry the sauce in hot oil for 8 minutes until it turns brick red and coats the pan.
  4. 4 Dip the tortilla into the sauce for 10 seconds on each side, then fold it into quarters or roll it up.
  5. 5 Arrange on a plate, pour hot sauce over, sprinkle with fresh cheese, sliced red onion, and sour cream.

With an appliance

  • Air fryer 32 min

    Replace step 1: bake whole tomatoes in an air fryer at 200 degrees for 8 minutes, flipping at the 4th minute until the skin cracks and is speckled; keep step 2 the same and blend including the burnt skin.

Start cooking