Entomatadas were Ivanna’s favorite after-school meal that her mom used to make. This dish is easy to make, requires just a few ingredients, and tastes delicious. Entomatadas can be enjoyed by themselves or served with eggs for breakfast or steak and beans for a hearty dinner.
for 8 entomatadas
- 5 roma tomatoes
- 3 garlic cloves
- ¼ white onion, roughly choppped
- ⅛ teaspoon ground cumin
- 1 ½ teaspoons chicken bouillon powder
- ½ cup water
- 2 tablespoons olive oil, plus more as needed
- 8 medium corn tortillas
- 6 oz queso fresco, crumbled
- grilled skirt steak
- sliced avocado
- cooked black bean
- sliced red onion
- chopped fresh cilantro
- Calories 156
- Fat 9g
- Carbs 13g
- Fiber 1g
- Sugar 1g
- Protein 5g
Estimated values based on one serving size.
- Add the tomatoes, garlic, onion, cumin, chicken bouillon, and water to a blender and blend until smooth.
- Heat the olive oil in a large pan over medium-low heat, then pour in the tomato sauce and cook for about 15 minutes, or until reduced and thickened.
- In a separate large pan, warm a drizzle of olive oil over low heat. Working in batches, add the tortillas and cook for 1 minute on each side; this will make them more flexible and prevent breaking.
- Dip the tortillas in the sauce to coat on both sides, then transfer to plates. Sprinkle queso fresco inside the tortillas, then fold over to encase the cheese. Top with more sauce and queso fresco.
- Serve the entomatadas by themselves, or with grilled steak, black beans, and avocado alongside and a garnish of red onion and cilantro.
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