ENTOMATADAS EASY RECIPE

corn tortillas

🥗Healthier: whole grain tortillas

💰Cheaper: flour tortillas

Whole grain tortillas provide more fiber.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: queso fresco

Low-fat cheese reduces calories.

Make an X on each Roma tomato and place them in a pot with enough water to cover them.

Add 1 garlic clove, 1 small Serrano chile, and 1/4 onion to the pot.

Bring the pot to a boil, then lower the temperature and simmer for 10 minutes.

Remove the tomatoes from the pot, peel off the skin, and place them in a blender along with the onion, garlic, and Serrano chile.

Add 1/2 cup of the boiling water, 1 teaspoon of Mexican oregano, and 1 tablespoon of bouillon to the blender.

Blend the mixture until smooth.

Heat 1 tablespoon of vegetable oil in a skillet over medium heat, then pour in the blended mixture and bring to a boil.

Lower the heat and let the sauce simmer for 10 minutes.

In a bowl, mix 5 tablespoons of chopped onion with chopped cilantro and crumble in 12 ounces of queso fresco.

Heat a comal or skillet and brush corn tortillas with cooking oil.

Cook each tortilla for about 30 to 35 seconds on each side until soft.

Dip each tortilla in the sauce, fill with the queso fresco mixture, and fold in half.

Top the folded tortillas with more sauce, shredded lettuce, Crema Mexicana, and avocado.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens