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!
- 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
- 1 pound tomatillos peeled and washed
- 2 serrano peppers
- 1 poblano
- 1/4 white onion
- 2 cloves of garlic
- 1/3 cup water
- 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
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
Two very simple and basic salsa recipes that I use quite often in my recipes.