Entomatadas

🛒 Ingredients

• Corn tortillas 50 g · 110 kcal
• Roma tomatoes 150 g · 27 kcal
• White onion 30 g · 12 kcal
• Garlic cloves 4 g · 5 kcal
• Serrano pepper 3 g · 1 kcal
• Vegetable oil 13 g · 115 kcal
• Monterey Jack cheese 45 g · 170 kcal
• Mexican crema 20 g · 40 kcal
• Fresh cilantro 3 g · 1 kcal

👨‍🍳 Instructions

1. Boil the Roma tomatoes, half a white onion, garlic cloves, and serrano pepper in water until softened, about 10-12 minutes; then let them cool slightly.
2. Blend the boiled ingredients with a splash of the cooking water and salt until smooth; then strain the sauce through a fine-mesh sieve into a saucepan.
3. Heat a tablespoon of vegetable oil in a saucepan and simmer the strained sauce for 10-15 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning.
4. In a separate pan, heat enough vegetable oil to shallow-fry the tortillas. Quickly dip each corn tortilla in the hot oil for a few seconds until pliable, but not crispy.
5. Dip each fried tortilla into the hot tomato sauce, ensuring it's fully coated. Place a spoonful of shredded Monterey Jack cheese in the center, then fold or roll the tortilla.
6. Arrange the folded or rolled entomatadas on a plate. Top with extra tomato sauce, crumbled Monterey Jack cheese, a drizzle of Mexican crema, and a sprinkle of fresh cilantro and finely diced white onion.