Everyone’s loves an enchilada, but have you heard of entomatadas? They’re the lesser known sibling to the enchilada here in America, but just as delicious! You know, the younger sibling who can basically get away with murder, and gets to do everything before you and somehow still gets all the same praise as the enchiladas EVEN THOUGH THE ENCHILADAS WEREN’T ALLOWED TO SHAVE THEIR LEGS AND WEAR MAKEUP UNTIL 8TH GRADE AND THE ENTOMATADAS WERE WALKING AROUND SMOOTH, HAIRLESS, AND BEAUTIFUL IN 5TH GRADE?!?!?!
Give these easy entomatadas a go! They’re fresh, delicious, and although lacking the same “personality development” the enchiladas got in their swamp monster years- will garner you all the same praise at the dinner table. Enjoy!
- 5 roma tomatoes (quartered)
- 1 serrano pepper (seeds removed)
- 1 jalapeno pepper (seeds removed)
- 3 garlic cloves
- 1 cup vegetable or chicken broth
- 1 tsp diced chile en adobo
- 1 large shallot (quartered)
- 1 tsp kosher salt
- 1 tsp black pepper
- 2 Tbsp cornstarch
- 2 Tbsp water
- 8 corn tortillas
- 10 oz queso fresco
- 5 oz panela cheese
- 1 cup vegetable or avocado oil
- Sliced jalapeno (garnish)
- sour cream (garnish)
- lettuce (garnish)
- avocado (garnish)
- cilantro (garnish)
- In a blender combine: tomatoes, serrano, jalapeno, shallot, garlic, broth, salt, pepper, and chile en adobo. Blend until smooth.
- Pour into a small saucepan and simmer over medium heat for 15 minutes. It will begin to turn a darker red.
- While sauce is simmering mix together the cornstarch and water in a small bowl and set aside.
- In a separate bowl crumble together the queso fresco and panela cheese and mix. Reserve 1/2 cup for garnish and set aside.
- Allow sauce to finish simmering, and stir in the cornstarch mixture. It should thicken almost immediately. Turn off the heat.
- From this point you’ll be working in an assembly fashion (this is not as scary or as overwhelming as it sounds). You’ll be assembling one entomatada at a time, doing this method: frying the corn tortillas slightly, dipping in sauce, removing from sauce into a 9 x 13 baking dish, stuffing with cheese, folding over, and layering into a baking dish. So prepare however/whatever you need to to make this possible.
- In a small skillet heat 1 cup of oil over medium-high heat. You’ll know the oil is ready when you see it ripple at the bottom of the pan.
- Turn heat to medium.
- With a pair of tongs or a slotted spatula, lightly fry the corn tortilla, just long enough to soften it. This should take only a couple seconds.
- Drain excess oil.
- Immediately dip the softened tortilla into your tomato sauce coating both sides well, and move your coated tortilla into your baking dish.
- Fill the tortilla with 1/8th of the cheese mixture and fold in half like a flat taco. You did it! #YAAASGAGA #SLAY
- Scoot the flat side of the entomatada against the left or right side of your baking dish and move on to the next one! Slightly overlap your entomatadas in the pan.
- When you have finished all the entomatadas pour any remaining sauce over them. You can either serve as-is with your desired toppings including the reserved cheese, or broil them for 3 minutes before topping and serving. Enjoy!
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