A very traditional and easy Mexican recipe! join me to make this dish!
My mom, even though she’s from the north of Mexico, used to do this dish very often. I loved to have entomatadas for breakfast!
Entomatadas are everywhere in Mexico, and most Mexican moms know how to make them. It is a very representative dish that has multiple variations. For example, some fill the tortillas with them, some add avocado, and beans, some people add onion. Also, guess what, it is Mexican and it is not -neccesarily- spicy! so, when someone asks about a Mexican dish that does not need a spicy kick, just present them with this great option!
Let’s make entomatadas!
First, put 2 tbsp of olive oil in a pan at medium heat for about 2 minutes
Chop the onion and add it to the pan. Stir until it caramelizes
Mince the garlic and add it as well
Add the tomato paste the water and salt. Then, integrate everything well.
Put the other 2 tbsp of oil in another pan and heat at medium fire. This will be used to fry the tortillas!
Put two tortillas in the pan. Make sure they overlap as little as possible. If you have a bigger pan, you might put more, but you will also need a stronger fire and probably more oil to fry them properly. Remember: we don’t want tostadas! we only want them lightly fried!
once they are a bit fried, you need to submerge them in the tomato sauce and flip them to cover them well
Once they have the sauce, you can put them in a plate and fill them with refried beans. I use 2-4 tbsps of beans.
Add more tomato sauce, sour cream, coriander avocado, and enjoy them!
Fry, fill and add the sauce
My mom says that it is easier to fry them and then add the filling, and then dip them in tomato sauce. I kind of disagree, but I thought I showed you this as well in case it seems easier for you!
So, you basically fry the tortillas and fill them with beans
Then you add the tomato sauce and leave it to rest for a minute or two at medium fire.
After that, you transfer them to a plate and add sour cream, avocado, coriander, and you enjoy them!
Entomatadas recommendations!
- Feel free to add 1 teaspoon of vegetable stock (bouillon) to the tomato sauce, it enhances the flavor, but it is also a bit too much, in my opinion 🙂
- For vegan sour cream, my favorite is to use a very thick cashew creamer (basically cashew cream). I find it very similar to “media crema”. If you don’t like cashews, try sunflower sour cream, or if you want a very light version, use tofu sour cream
- Frying the tortillas makes them more “solid” and this avoids the tomato sauce to soften the tortillas so much that they’ll fall apart. So yes… oil is kind of needed for this recipe. However, if you want them oil-free, at least heat the tortillas until they are a little bit more solid, and then continue with the rest of the steps
We hope you love this recipe as much as we do ❤️, it’s:
Traditionally Mexican!
Very easy to make
Delicious and it has a very peculiar taste!
Mexican but not spicy!
If you try this recipe, let us know! leave a comment, rate the recipe or tag a photo on our Instagram or Facebook with the tag #naturalGoodness! Get creative and make it unique, I love to see what you get up to when trying our recipes 🙂
Entomatadas
Ingredients
- 1 Small can of tomato paste
- 1 cup Water
- 2 tbsp Olive oil For the sauce. Any vegetable oil works.
- 2 tbsp Olive oil For frying the tortillas. Any vegetable oil works.
- 1/2 Medium sized onion
- 2 Cloves of garlic
- 1 teaspoon Salt Optional
- 6 Corn tortillas
Instructions
- Put 2 tbsp of oil in a pan at medium fire and let it heat for about 2 minutes
- Chop the onion and add it to the pan, stir it constantly until it caramelizes
- Add the minced garlic and the salt
- Mix well for about a minute and then add the tomato paste and the water
- Integrate everything until you have a thin sauce that you can use to dip the tortillas
- Put the other 2 tbsp of oil in another pan at medium fire to fry the tortillas. Place two tortillas in the pan
- Let them fry for about one minute or two, and then flip them, leaving them for another minute or two. I usually fry two tortillas at once, it all depends on how many you can fit without much overlapping!
- Submerge in tomato sauce and flip them!
- Fill them with refried beans (or whatever you fancy, really!)
- Decorate with more tomato sauce, sour cream, coriander and avocado (I love them with cashew cream, look for the recipe in the recommendations below)
- Enjoy!
Fry, fill and add the sauce
- Instead of submerging the tortillas, you can also fry them, add the beans and then put them in a pan to add the sauce. I prefer to first dip them and then add the filling, but I thought I mentioned this as my mom swears it is the way to go with entomatadas hehe
- Fry the tortillas and fill them, then arrange them in a pan, and add the sauce directly
- Leave them for a minute or two there and then transfer to a plate
- Decorate as above (coriander, avocado, cashew sour cream) and enjoy!
Notes
- For a vegan sour cream, I really like them with a very thick cashew creamer. But you can also try the sunflower seed sour cream or for a light version, the tofu sour cream
- If you want to make your own tomato sauce, try making the easy pasta sauce, but make sure tomatoes are ripe! (strong red) and that you remove the seeds and skin! you’ll also need to boil them for more time to make the sauce thicker! also use only tomatoes, no herbs or spices apart from a pinch of salt
just found your blog. Looking forward to making some of these.
Hello From Nashville Tn.
Thank you, I am glad you liked it!
Great recipe!
Thanks Kim!