Ingredients
Equipment
Method
- For the tomato sauce
- Broil vegetables. Heat broiler to high. Line a baking sheet with aluminum foil. Place tomatoes, onion, jalapeño, and garlic on the baking sheet and place under the broiler. Broil until the vegetables are charred and blackened on all sides, about 10 minutes. Turn frequently, being careful not to burn the garlic, it will cook faster than the other vegetables.
- Blend. Remove the skin from the garlic and place in the blender along with the tomatoes, onion, and jalapeño. Add the 1 teaspoon of salt and 1/2 cup of water. Blend on high until smooth.
- Fry. Heat 2 tablespoons of avocado oil in a large frying pan over medium heat. Add sauce and cook, stirring until the sauce is fragrant and slightly darkened in color, about 5 minutes. Reduce heat to low and continue cooking while you prepare the tortillas.
For the entomatadas
- Heat oil. Heat 1/2 cup of avocado oil in a large skillet over medium-high heat. Test to see if oil is ready by dipping one side of a tortilla into the oil. If it is immediately covered in bubbles it is ready.
- Fry. Add tortillas one at a time to the hot oil and quickly fry until they are soft and pliable but not crisp, about 10-15 seconds per side. Remove to a paper towel-lined plate letting any excess oil drip back into the skillet.
- Dip and fold. Dip each tortilla into the warm tomato sauce, coating both sides. Place on a plate and spoon a little extra sauce on top of the tortilla. Fill with about 3 tablespoons of crumbled queso fresco or shredded chicken, fold in half. Spread a little more sauce over the top. Repeat with remaining tortillas and cheese serving 2-3 entomatadas per person.
- Garnish and serve. Top with more crumbled queso fresco, grated Cotija, a drizzle of crema, chopped cilantro, and diced avocado. Serve immediatley.
Nutrition
Video
Notes
- Make ahead/Storage Instructions: The enchiladas need to be eaten as soon as they are made but you can make the tomato sauce up to 3 days in advance and rewarm before serving. Store any leftover sauce in an airtight container in the refrigerator or freeze for up to 3 months.
- Chicken: If you'd like to use shredded chicken as a filling instead of the cheese, shred rotisserie chicken or simmer 2 chicken breasts in broth until tender and cooked through, then shred.
- Serving suggestions: You don't have to serve the entomatadas with all the garnishes listed but the more the better in my opinion. They all add more flavor and texture to the dish.
- Make it a meal: Favorite sides to serve with entomatadas are: Vegan refried beans, arroz blanco, borracho beans, or my best-ever canned black beans.