Good day to all! Are you in the mood to put a little spice on your palate? Many people do not like very spicy foods, they do not enjoy them at all, but it is true that in the right measure, a spicy touch can elevate the flavors.

For that reason and because they are delicious, entomatadas became an integral part of Mexican food and are enjoyed throughout the country, with regional variations that incorporate local ingredients and unique preparation techniques. We are going to make them at home.

About the entomatadas

Entomatadas with cheese are a traditional dish of Mexican cuisine which stands out for its delicious combination of flavors and textures. They are made from soft and flexible corn tortillas that are bathed in a red tomato sauce, which gives them their characteristic fresh and slightly spicy flavor.

What to expect if you order the traditional entomatadas?

This is a Mexican dish that stands out for its fresh and slightly spicy flavor thanks to the red tomato sauce. They can be filled with cheese or other ingredients according to each person’s preferences, making them a dish that reflects the richness of traditional Mexican cuisine.

It is a versatile option that can be enjoyed at any time of the day, whether for breakfast, lunch or dinner.

Origin of entomatadas

This delicious dish of Mexican cuisine has an origin that dates back to the indigenous roots of Mexico, before the arrival of European colonizers.

The tomato, a fundamental ingredient in this recipe, is a plant native to America, and its domestication is believed to have occurred in the region that we know today as Mexico. The indigenous peoples of Mesoamerica, such as the Aztecs and the Mayans, were already using tomatoes in their diet long before the arrival of the Spanish in the 16th century.

The term “entomatadas” is derived from the combination of “tomate” and “entortadas” (to fold or wrap), suggesting that this preparation originated in colonial times in Mexico, when corn tortillas were filled or dipped with the growing availability of tomatoes in the region.

Points of difference between enchiladas and entomatadas

Mexican enchiladas and entomatadas are two dishes of Mexican cuisine. They share some similarities in their preparation, but also have key differences in terms of ingredients and flavors.

sauce used

  • Enchiladas: The main sauce for enchiladas is red or green chili sauce, which is usually made from dried chili peppers, tomatoes, garlic, and other seasonings. This sauce tends to be spicy and has a more complex flavor due to the dried chiles used.
  • Entomatadas: As their name suggests, these are bathed in a red tomato sauce. This sauce is made mainly with ripe tomatoes, chili peppers, onion and garlic, which gives it a fresh and slightly spicy flavor. Tomato sauce is less spicy compared to dried chili sauce.


  • Enchiladas: Enchiladas are often filled with a variety of ingredients, such as beef, shredded chicken, cheese, beans, or even vegetables. Filling may vary depending on personal preference.
  • Entomatadas: While it is possible to add filling to this dish, the most common filling is cheese, such as queso fresco or Oaxaca cheese. The main idea of ​​these is to enhance the flavor of the cheese with the tomato sauce.


  • Enchiladas: Enchiladas are usually rolled with the filling inside and then generously coated with chili sauce. They are often served with cream, grated cheese and other additional ingredients.
  • Entombed: They are flatter in their presentation. The tortillas are dipped in tomato sauce, folded into a triangle or folded in half, and served with cheese and cream.

5 curiosities about entomatadas

  1. Candlemas Day Celebration: In Mexico, Candlemas Day is celebrated on February 2, a holiday that follows the Epiphany. On this date, it is common for Mexican families to get together and enjoy corundas, tamales and entomatadas, among other dishes, in a tradition known as “La Rosca de Reyes.”
  2. Filling Versatility: Although the traditional preparation is usually filled with cheese, the filling options are very versatile. They may also contain shredded chicken, beef, mushrooms, beans, spinach, or a variety of other ingredients depending on personal preference.
  3. Regional Variants: Like many other Mexican dishes, they have regional variants. Each region can have its own interpretation of entomatadas, adapting the recipe to local ingredients and flavors. For example, in some regions you can find them stuffed with seafood.
  4. Consumption throughout the day: Although entomatadas can be enjoyed any time of day, they are especially popular as breakfast or brunch in Mexico. They are a hearty and tasty dish to start the day.
  5. Homemade tomato sauce: In many Mexican families, the tomato sauce used for entomatadas is prepared at home from fresh tomatoes. Every family can have their own secret recipe for making a delicious and unique tomato sauce.

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Entomatadas recipe

Yield: 6 servings

Preparation time: 45 minutes


For the tomato sauce:

  • 4 medium ripe tomatoes
  • 1/2 white onion
  • 2 cloves of garlic
  • 1 serrano chili
  • Salt to taste

For the entomatadas:

  • 12 corn tortillas
  • 200 grams of queso fresco or queso Oaxaca
  • Vegetable oil to fry the tortillas
  • Fresh cream
  • Chopped fresh cilantro
  • Thinly sliced ​​red onion

How to make entomatadas and their tomato sauce

  1. Cut the washed tomatoes into quarters. In a large skillet with a little oil over medium heat, sauté the onion, garlic and serrano pepper until tender and lightly browned.
  2. Add the tomatoes and salt to taste. Cook over low heat for 10-15 minutes, stirring occasionally, until the tomatoes soften and the sauce thickens.
  3. Heat a little oil in another pan and put the corn tortillas, a few seconds on each side.
  4. Fill each tortilla with 1-2 tablespoons of cheese and fold in half.
  5. Once the tomato sauce is ready, dip each filled tortilla until completely covered. Cook for 3-4 minutes.
  6. Serve the entomatadas on individual plates. Add a little fresh cream on top and sprinkle with fresh chopped cilantro and thin slices of red onion.
how to make entomatadas


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