I think that sometimes I forget how many delicious Mexican recipes are truly simple to prepare. This is one of those recipes. Entomatadas are a taco, quesadilla and an enchilada all in one. For this recipe I chose to prepare both red and green salsa.
You always want to start with fresh ingredients like Roma tomatoes, tomatillos and chiles. These two styles of salsa’s are a typical for entomatadas, but are also great for huevos rancheros or chilaquiles.
They can be prepared folded over like a taco or rolled like an enchilada. I find it much easier to just fold it over. This way I can make a few at a time on the comal when cooking for 4 or more. The fillings can range from simple cheese and onion mixed or shredded chicken.
It’s a gallery of entomatadas! One of my favorite meals to enjoy any time of the day! I typically always have fresh tomatoes and corn tortillas on hand, so it easy to prepare this recipe with any filling.
Are you like me and have to have pickled escabeche on the side of your plate when you eat? If it’s not that, then at least a fresh chile to bite into!
Entomatadas
Ingredients
Ingredients
Salsa Roja
- 1 pound roma tomatoes
- ¼ white onion
- 2 red fresno chile peppers
- 2 cloves garlic
- 1/3 cup water
- grapeseed or olive oil
- 1-2 tbs chicken bouillon powder
Salsa Verde
- 1 pound tomatillos peeled and washed
- 2 serrano peppers
- 1 poblano
- 1/4 white onion
- 2 cloves of garlic
- 1/3 cup water
- oil
- 1-2 tbs chicken bouillon
You will also need
- 1 cup queso fresco crumbled plus more for garnish
- 1/3 cup green onions or thin sliced white onion plus more for garnish
- 2 cups cooked shredded chicken
- 12 corn tortillas
- grapeseed or olive oil for brushing tortillas
Instructions
To prepare Salsa's
- Both red and green salsa's will be prepared the same, as instructed below.
- Add roughly chopped salsa ingredients, to the blender. Add 1/3 cup water and blend until smooth, set aside.
- Preheat 3 tablespoons of oil to medium heat for a few minutes. Add the salsa from blender. Add bouillon. Bring to a boil, reduce heat and cook for 10 to 15 minutes. Taste for salt, keep warm on low heat.
To Prepare Entomatadas
- Brush the corn tortillas with olive oil on both sides, set aside. Preheat a large griddle, comal or skillet to medium heat for 5 minutes.
- Cook the tortillas for 30 to 40 seconds per side. Add chicken to half of the tortillas and cheese/green onion filing to the other half. Fold over like a taco and continue cooking until tortillas start to fry. They should just start to crisp, but be soft.
- Transfer to serving plate and ladle red or green salsa over the tops to cover completely. Garnish with more cheese, onions, avocado
Notes
Two very simple and basic salsa recipes that I use quite often in my recipes.
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I promise to be the first to buy your cook book.
This sounds delish, i will make it next week!
Thanks CallamityJane!
These are amazing, Sonia. I love your cooking. If you ever write a cook book contact me and send me an autographed copy. You do not live anywhere near Chicago do you? 🙂
Hi Paul! Thank you! I live in New York, Lol! Not in the city, but a small town. I don’t think Chicago is too far, lol!
Hi again Sonia.
I do not know if you recall I spoke with you off the Hispanic Kitchen website a couple a years ago. I complimented your cooking then too and asked you if your married me [just kidding….well sort of, lol!].
You probable would not remember but that is understandable.
I love all Hispanic food although I am of Lebanese background. Mexican is my favorite. It is so vibrant and creative, bold in flavors and alive [if that makes sense].
It is just bursting with so many flavors and textures. I do some of my own, being a chef, but I do wish I had someone who could really teach me the in-depth understanding about textures and flavors and all its wonderful aspects. Someone who could teach me to be proficient at it.
Any-who, take care and I hope to small talk with you again sometime.
Hi Paul!!! Of course I remember you, lol! I have made some of the best connections from being on Hispanic Kitchen. You are a chef? Nice! My friend Sue cooks Lebanese food. Tasty! I do believe “hands on” cooking is the best to learn. I have had to teach myseld many of the dishes from the different regions of Mexico. It’s so interestiong to learn all the history. There are a few Mexican dishes I have posted in the past with a Lebanese influence. So delicious the mixing of the foods and how they come together. Keep in touch!
Do you have to boil the tomatoes before they are placed in the blender?
Hi Claudia, you don’t have to boil them ahead of time. The sauce cooks up tasty after you blend it. If you like a more roasted flavor, you could roast the tomatoes, but either way, it’s still good.
Delicious! As you mentioned above, I love to roast my tomatoes on a comal before blending. Thanks for sharing!
Thanks Chad! It adds so much more flavor when the ingredients are dry roasted on the comal.
I have never heard of these! I know my kids would enjoy this and can’t wait to make them!
The kids will love them Andrea! Thanks for the feedback!
Red and Green please. I’m used to calling that combo “Christmas”.
I am familiar with Christmas enchiladas from New Mexico. Tasty!
Hey there, this recipe looks so good! I really want to try it, but do you have a more detailed recipe? I want to attempt it but I know I’ll mess it up lol
Hi Lisa, more details? The recipe is pretty simple. What questions do you have? I would be more than happy to help you. Are you on Instagram? I record tutorial videos there almost daily. If you tune in tomorrow, I can prepare some easy entomatadas.
I am on Instagram!! What is the name to follow? I would appreciate a video 🙂
Also yes it seems easy but in the green salsa it states same ingredients as above, but would you not put the Roma tomatoes into the green salsa?
I love all your recipes
Thank you Rose!!