ENTOMATADAS | Dip the tortilla into the salsa & fill with cheese for an amazing meal!

cheese

🥗Healthier: cottage cheese

💰Cheaper: queso fresco

Cottage cheese provides lower fat content while maintaining creaminess.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers a tangy flavor with fewer calories.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell pepper adds sweetness without heat.

avocado

🥗Healthier: mashed peas

💰Cheaper: cucumbers

Mashed peas provide creaminess with lower cost.

Make corn tortillas from scratch by mixing 2 and 1/4 cups Masa Arina with 1 teaspoon salt and warm water until a dough forms.

Cover the dough with cling film and let it rest.

In a preheated pan, add cooking oil and sauté 4 halved Roma tomatoes, 1 small piece of onion, and 3 cloves of garlic until soft.

Add 3/4 to 1 cup of water and boil for about 10 minutes.

Puree the mixture in a blender, adding ground cumin and chicken bouillon powder to taste before returning it to the pan to keep warm.

Press the dough into flat discs and cook on a heated griddle until puffed and cooked through.

Lightly fry the tortillas to maintain texture before dipping them into the tomato salsa.

Fill the tortillas with queso fresco and fold them over.

Garnish with Mexican sour cream and onion before serving.

Cooking Techniques

Equipment Needed

Spice Level: