Yield: 12 entomatadas
Servings: 4 people
Ingredients
For the Filling
- 8 oz (2 c) queso fresco, crumbled, or shreded Monterey/Colby jack
- 1 c cooked chicken breast, shredded*
- ¼ onion, diced (you will use the rest for the sauce)
For the Sauce
- 2 lbs tomatoes
- 2 jalapenos, stemmed (optional)
- 2 garlic cloves, peeled
- ½ tsp oil or lard
- ½ onion, diced
- 1 tsp cumin
- 1 tsp salt
Putting It All Together
- 12 corn tortillas
- Sliced avocado, chopped fresh cilantro, and/or crumbled queso fresco (for garnish)
Instructions
For the Filling
- In a medium bowl, mix crumbled cheese, cooked chicken, and ¼ c diced onion with a fork until well combined. Set aside.
For the Sauce
- Bring a medium pot of water to a boil over high heat. While the water is coming to a boil, score an X into the bottom of each of the tomatoes. Place the tomatoes into the boiling water and boil for 2 mi, until the skins start to peel away from the tomato flesh. Remove the tomatoes from the boiling water with a slotted spoon and place on a plate to cool slightly. When the tomatoes are cool to touch, gently peel them.
- Place the peeled tomatoes into your blender along with the jalapeños and garlic cloves. Smash the tomatoes with a spoon to start releasing their juices. Cover the blender and blend until the mixture is smooth and no chunks remain. Set aside.
- In a large skillet with high sides, heat the oil over medium-high heat. Add the diced ½ onion and sauté for 2-3 minutes, until soft.
- Reduce the heat to medium and pour in the tomato sauce from the blender. Add the cumin and salt. Mix well. Bring the mixture to a simmer, then reduce the heat to medium-low. Simmer, uncovered for 7-10 minutes. (The sauce should still be quite thin.) Remove the pan from the heat.
Putting It All Together
- Preheat your oven to a warm 200F.
- Heat a small skillet over low heat. Place one tortilla in the warm skillet and heat 30 seconds on each side to warm the tortilla slightly.
- Transfer the tortilla to the skillet with the sauce. Dip the tortilla into the sauce, coating both sides.
- Remove the tortilla from the sauce (letting any excess drip off). Place the tomatoed tortilla onto a plate and fill with ¼ c of the cheese filling mixture.
- Fold the tortilla in half over the filling and place on an oven-safe serving platter. Place the platter into the over to keep the entomatadas warm while you continue until all the tortillas and filling have been used.
- Serve the entomatadas with any extra sauce and garnish with sliced avocado, cilantro, and cheese, as desired.
Notes
* To make these entomatadas with the more traditional, vegetarian, filling, substitute additional cheese for the chicken.