Entomatadas de Queso
Soft tortillas bathed in homemade tomato sauce, filled with queso fresco and topped with crema.
30 min2 servingsMediumMexican
682kcal / serving
21.8 gprotein
59.6 gcarbs
40 gfat
Ingredients
- 8 pieces Corn tortillas
- 150 grams Queso fresco
- 500 grams Ripe tomatoes
- 1 clove Garlic
- ½ piece White onion
- 1 piece Serrano pepper
- 1 tablespoons Neutral vegetable oil
- 100 milliliters Mexican crema
- Salt, to taste
- 1 sprig Fresh cilantro
Directions
- Roast tomatoes, garlic, serrano pepper, and a quarter of the onion until charred. Peel garlic and remove burnt skin from tomatoes and pepper.
- Blend tomatoes, garlic, serrano pepper, onion, and salt until a smooth sauce is obtained. If necessary, add a little water.
- Heat vegetable oil in a skillet. Pour in the sauce and cook over medium-low heat for 10-15 minutes until thickened. Adjust salt.
- Warm corn tortillas on a comal or in a skillet with a little oil. Fill with crumbled queso fresco, fold or roll.
- Dip the entomatadas in the hot sauce to soften them and absorb flavor.
- Serve bathed in sauce, garnish with Mexican crema and fresh cilantro.
In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.
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