Recently I've been cherishing these entomatadas. I truly like that they are without meat as I'm continually evaluating new plans to decrease my meat utilization.
Meat is costly and presumably isn't that bravo so I feel great when I maintain a strategic distance from it.
You're most likely considering what entomatadas are actually. Well they are singed corn tortillas shrouded in a straightforward yet yummy tomato sauce.
At that point the tortillas are loaded up with queso fresco and decorated with onion, cilantro and more queso fresco. Queso fresco is a gentle Mexican cheddar. You should try it out. It supplements a ton of Mexican dishes.
- 6 roma tomatoes
- 1/4 slice white onion
- 1 clove garlic
- 10 oz queso fresco crumbled
- 10 corn tortillas
- salt to taste
Instructions
- Bring tomatoes to a boil in a pot over medium heat. Boil for 10 minutes or until skins are peeling and tomatoes have softened.
- Transfer tomatoes to a blender along with the onion and garlic and about 1/2 cup of the water used to boil the tomatoes. Blend for one minute. Throw out the rest of the water in the pot and pour in the now blended sauce. Season the sauce with salt to taste.
- Heat up enough oil for frying in a skillet over medium high heat. Fry the tortillas one at a time for about five seconds on each side. Transfer the tortillas to a paper towel lined sheet or plate to drain.
- Submerge one tortilla in the sauce and lay it on a plate. Fill one side with queso fresco and fold it over like a quesadilla. Then repeat with the remaining tortillas.
- Ladle some more sauce over the entomatadas and garnish them with onion, cilantro and queso fresco. Enjoy!
Read more our recipe Garlic Roasted Artichokes with Pesto Dipping Sauce #healthyfood #dietketo #breakfast #food
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