Authentic Entomatadas Recipe
Learn how to make the easy and popular Mexican breakfast recipe known as entomatadas which is easy to make and delicious.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 Servings of 5 Entomatadas
- 1 Chicken Breast Boiled and Shredded
- 1/2 White Onion Sliced
- 20 corn tortillas
- 1/8 cup vegetable oil
For the Salsa
- 5 Large Red Tomatoes
- 1/4 White Onion
- 3 Cloves Garlic
- 1/4 cup Chicken Stock
- 1 Jalapeno (optional)
- 1 tbsp olive oil
- 2 peppercorns
- 1/4 tsp cumin
- Salt to taste
- Queso Fresco or cotija
- Table Cream
- Cilantro Chopped
Start by roasting the tomatoes, onion, garlic and jalapeno (if you are using it) in a hot pan for about 3-5 minutes, or until they start to turn brown.
Once roasted, add all of the salsa ingredients except for the olive oil to a blender and blend until smooth.
Add the olive oil to a hot frying pan and add the onion slices, cooking for about minutes.
Add the salsa and let boil for about 5 minutes, adding additional salt if necessary. Set aside.
In a separate pan, lightly fry the tortillas by adding them to the frying pan with the hot vegetable oil for about 5 seconds each. They should be soft but not fried like a tostada. Remove excess oil with a paper towel.
Coat each tortilla in the salsa, and put on a plate. Fill with the chicken or queso fresco and fold over before topping with more queso fresco, crema, and cilantro.
Serving: 1serving of 5 entomatadas | Calories: 483kcal | Carbohydrates: 67g | Protein: 21g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 154mg | Potassium: 870mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1335IU | Vitamin C: 28.1mg | Calcium: 131mg | Iron: 2.3mg