Authentic Entomatadas Recipe
Learn how to make the easy and popular Mexican breakfast recipe known as entomatadas which is easy to make and delicious.
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