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Entomatada
Entomatada
Entomatada
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Entomatada
A plate of entomatadas
Place of originMexico
Main ingredientsTortillas, tomato sauce (tomatoes, garlic, onion, oregano)

Entomatadas (Spanish: [entomaˈtaðas]) are a Mexican dish made of a folded corn tortilla which has first been fried in oil and then bathed in a tomato sauce made from tomatoes, garlic, onion, oregano, chile serrano (optional) and salt. The recipes for the tomato sauce vary by cook. The tortilla can be filled with a number of different ingredients; however, the most common are chicken, beef, cheese or beans. The chicken and beef have most often been pressure-cooked so that the meat is tender and can be pulled apart with the fingers. More tomato sauce is poured on top of the filled tortillas and the dish is garnished with sour cream, shredded cheese (queso fresco) and slices of white onion.[1]

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Entomatada

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Entomatadas are a traditional Mexican dish consisting of corn tortillas that are lightly fried in oil, filled with crumbled queso fresco cheese and often diced onions, folded or rolled, and then covered in a mild, savory prepared from tomatoes, garlic, onions, and sometimes a mild chili like . This preparation results in a comforting, budget-friendly meal that highlights the simplicity of Mesoamerican staples like corn and tomatoes. Similar to enchiladas or enfrijoladas, entomatadas differ primarily in their sauce base, which emphasizes the tangy sweetness of tomatoes rather than chiles or beans, making them milder and more accessible for all ages. The dish traces its roots to pre-Hispanic , where corn tortillas and native tomatoes formed the foundation of indigenous cuisine, with tomato sauces already integral to Mesoamerican cooking and the dish evolving as a household favorite over time. Commonly enjoyed as a or early item—often around 10:30 to 11:00 a.m. after morning activities—entomatadas are prized for their wholesomeness and versatility, sometimes incorporating leftover proteins like shredded chicken or beef for added heartiness. Variations exist across regions, such as Oaxacan-style entomatadas served with grilled meats or as a light supper, but the core remains the interplay of crispy tortillas, fresh cheese, and vibrant sauce, often topped with crema, , or pickled onions for extra texture and flavor. This enduring dish embodies Mexican culinary tradition, reflecting resourcefulness and the cultural significance of tomatoes as a Mesoamerican dating back to ancient markets in .

Overview

Description

Entomatada is a traditional Mexican dish featuring corn tortillas that are lightly fried in oil, dipped in a vibrant tomato-based , filled with queso or shredded chicken, then folded or rolled and topped with additional and garnishes such as onions, cream, or cilantro. This preparation results in a comforting, layered dish that highlights the simplicity of its components while delivering bold flavors centered on fresh tomatoes. The physical characteristics of entomatada include soft, pliable tortillas coated in a mild, red derived from blended , which gives the dish its name—"entomatada" stemming from "tomate," the Spanish word for . Typically served warm as a , especially for or light meals, with the providing a smooth, enveloping texture that contrasts the slight crispness from the frying. Unlike spicier chili-based preparations such as enchiladas, the entomatada emphasizes the tangy sweetness of with only subtle heat from additions like jalapeños or serranos. Nutritionally, entomatadas offer a balanced profile with high carbohydrates from the corn tortillas, providing energy-sustaining complex carbs, alongside protein from the queso fresco or filling. The contributes essential vitamins, notably , an found in es.

The term entomatada derives from the Spanish word entomatado, which literally means "sauced with " or "in ," directly reflecting the dish's defining feature of corn tortillas bathed in a -based . This parallels other culinary terms structured around primary sauces, emphasizing the ingredient that dominates the preparation. In its plural form, entomatadas refers to multiple servings of the dish, often folded or rolled tortillas immersed in the sauce, in contrast to enchiladas, which stem from enchilar meaning "to season with chili," highlighting a chili-based sauce instead. The root tomate itself entered Spanish during the colonial period from the word tomatl, the indigenous term for the fruit, which was integrated into the colonial Spanish lexicon as ingredients influenced European-influenced cuisines in . This linguistic borrowing underscores how pre-Hispanic elements shaped modern gastronomic vocabulary. Regional naming variations persist, particularly in rural areas where the dish may simply be called tortillas en salsa de tomate (tortillas in tomato sauce), avoiding the more formalized entomatada while retaining the descriptive essence.

Ingredients and Preparation

Key Ingredients

The entomatada's defining feature is its tomato-based sauce, which forms the core of the dish and provides a tangy, mildly spicy foundation. Traditional recipes typically call for 1 to 1.5 pounds of fresh Roma or plum tomatoes as the primary ingredient, roasted or boiled to concentrate their natural acidity and sweetness, which balance the sauce's flavor profile. These tomatoes are complemented by about ½ cup of finely diced white onion for subtle sharpness, 1 to 2 cloves of garlic for aromatic depth, and a single jalapeño or serrano pepper (often using just ¼ for mild heat) to add a controlled level of spiciness without overpowering the tomato essence. An optional ½ cup of chicken stock may be incorporated to achieve a smoother, more cohesive broth-like consistency in the sauce. Corn tortillas serve as the structural base, with 8 to 12 nixtamalized corn tortillas preferred for their authentic texture and slight chewiness, which holds up well when softened in the sauce. The filling contrasts the sauce's vibrancy with creamy, mild elements, commonly featuring 8 to 12 ounces (about 2 to 3 cups) of crumbled queso fresco for its fresh, tangy crumble that melts slightly upon serving, though poached and shredded chicken breast offers a protein-rich alternative in some preparations. Garnishes enhance the dish's freshness and visual appeal, typically including chopped cilantro for herbal brightness, a drizzle of crema or to temper the acidity, and occasional additions like sliced or radishes for added creaminess and crunch. In traditional Mexican recipes, sourcing emphasizes fresh, seasonal tomatoes—ideally from local markets—to ensure the optimal balance of acidity and sweetness, with canned substitutes generally avoided to preserve authenticity.

Traditional Preparation Methods

The traditional preparation of entomatadas begins with the sauce, which forms the dish's flavorful base. Tomatoes, along with , , and a or , are typically roasted on a comal or skillet until charred and softened, or boiled in for 15-20 minutes until tender. These ingredients are then blended with a small amount of or to create a smooth, vibrant red sauce. The blended mixture is poured into a heated skillet with a of , seasoned with salt, and simmered over low heat for 10-15 minutes, allowing it to thicken naturally while incorporating optional chicken stock for added depth. Next, the corn tortillas are prepared to ensure pliability without becoming brittle or overly greasy. Each tortilla is briefly fried in a shallow pan of hot for 10-30 seconds per side, just until softened and pliable, then drained briefly on paper towels to remove excess oil. This quick frying step is crucial for preventing the tortillas from tearing during assembly or becoming soggy when dipped, as over-frying can crisp them excessively while under-frying leads to sogginess upon saucing. The softened tortillas are immediately dipped one by one into the hot , coating both sides evenly to absorb the flavors. Assembly follows swiftly to maintain warmth and texture. Each sauced is filled with crumbled queso fresco or shredded cooked , then folded into triangles or rolled into cylinders. The filled tortillas are arranged in a serving dish, covered with the remaining sauce, optionally topped with additional cheese, and served immediately to preserve the tortillas' softness. The entire process typically takes 30-40 minutes from start to finish, yielding 4-6 servings depending on portion size (about 2-3 entomatadas per person). This method emphasizes simplicity and fresh techniques rooted in home cooking, ensuring the dish's authentic balance of tangy sauce and mild filling.

History and Cultural Significance

Origins and Evolution

The origins of entomatada trace back to pre-colonial , where indigenous peoples such as the and Mayans cultivated tomatoes—known as tomatl in —and corn tortillas as dietary staples. The name 'entomatada' derives from the Nahuatl word 'tomatl' for , reflecting its central role in the dish. These communities prepared sauce-like mixtures using tomatoes combined with chilies and other local ingredients, often dipping tortillas into them for a simple yet flavorful dish, as evidenced by descriptions in 16th-century codices documenting Aztec market goods and culinary practices. The , compiled by shortly after the Spanish arrival, details the sale of various tomatoes in Tenochtitlán markets and their integration into everyday sauces, laying the foundational concept for tomato-sauced tortillas that would evolve into entomatada. The Spanish conquest in the introduced European dairy products, including cheese made from cows, goats, and sheep brought to the , which significantly influenced the dish's development. Prior to this, fillings were limited to indigenous options like beans or fish, but the addition of cheese enabled the creation of stuffed and folded tortillas bathed in , marking a shift from basic stewed preparations to more elaborate versions. By the 18th and 19th centuries, in rural households, entomatada had emerged as a filled , blending pre-colonial tomato-based sauces with colonial cheese, as rural cooking traditions adapted these elements into everyday meals. In the 20th century, entomatada spread beyond rural areas through urbanization and the dissemination of recipes in printed cookbooks, becoming a staple of home cooking known as comida casera. Similar dishes, such as enchiladas, appeared in 19th-century Mexican cookbooks, with entomatadas becoming more widely documented in mid-20th-century publications amid post-World War II migrations to cities. Adaptations during this period often incorporated canned tomatoes for convenience, reflecting broader changes in ingredient availability and reflecting the dish's enduring evolution as an accessible family meal.

Role in Mexican Cuisine

Entomatadas hold a prominent place in everyday Mexican home cooking, serving as an affordable and versatile vegetarian-friendly dish that is widely prepared in households across central Mexico, including regions like Puebla, Oaxaca, and Mexico City. This comforting meal, often featuring simple ingredients such as corn tortillas, fresh tomatoes, and queso fresco, embodies the resourcefulness of Mexican culinary traditions and is cherished for its nostalgic appeal in family meals. Its accessibility makes it a common choice for quick, nourishing lunches or dinners, reflecting the broader emphasis on wholesome, plant-based staples in daily diets. In festive and ritual contexts, entomatadas can contribute to social bonding during family gatherings and special occasions, reflecting their comforting, home-style appeal. Preparation of entomatadas often falls to women in household settings, reinforcing domestic traditions tied to indigenous practices while symbolizing care and continuity in food culture; however, contemporary shifts see increasing involvement from male chefs in restaurants, broadening its professional presentation. Economically, entomatadas rely on robust local tomato agriculture, with major production hubs in (about 19%) and (about 8%), which together account for around 27% of Mexico's tomato output as of 2024, supporting rural livelihoods and export industries that reached 2.06 million metric tons in 2024. This dish underscores the integral role of such crops in sustaining affordable cuisine and bolstering Mexico's economy, which leads global tomato exports valued at nearly $3 billion annually. Entomatadas also exemplify the UNESCO-recognized Traditional Mexican Cuisine, inscribed in 2010 as an Intangible Cultural Heritage for its community-based practices centered in and beyond.

Variations and Serving

Regional and Modern Variations

In Oaxaca, entomatadas feature a enriched with dried red chiles such as arbol, along with , , peppercorns, and occasionally a touch of or piloncillo for subtle sweetness, creating a flavor profile reminiscent of a simplified mole through the addition of these aromatic spices and herbs. Traditional fillings like queso fresco or shredded chicken remain common, but local adaptations may incorporate Oaxacan or chorizo for added regional character. Some variations use seasoned with onions, , and spices as a filling to create a heartier dish. Contemporary adaptations have introduced vegan entomatadas, replacing queso fresco with plant-based cheeses or fillings like mashed sweet potatoes, , or to accommodate dietary preferences while maintaining the dish's tomato-forward essence. In U.S. , entomatadas blend with influences for broader appeal. Entomatadas have gained traction in restaurants across the . Quick-preparation methods, including the use of pre-made , have popularized the dish in home kitchens and casual dining, streamlining assembly without compromising flavor.

Serving Suggestions and Accompaniments

Entomatadas are typically plated by arranging the folded or rolled corn tortillas overlapping on a serving plate, then spooning additional warm over the top to ensure even coverage. They are finished with a drizzle of Mexican crema for creaminess, and sprinkled with crumbled queso fresco, finely diced , and chopped fresh cilantro to add texture and freshness. This presentation is served immediately while hot to preserve the tortillas' soft yet slightly crisp texture from light frying. Common accompaniments include for a hearty contrast, to soak up the sauce, or a simple salad of , , and dressed with lime juice and . provides a cool, avocado-based complement to the dish's mild tomato flavors. Beverages such as , with its creamy rice and cinnamon notes, or refreshing help balance the sauce's acidity. In meal contexts, entomatadas serve as a light option for comida (midday ) around 10:30–11:00 a.m. or as a starter, offering comforting yet quick preparation suitable for meals. Standard portions consist of 2–3 entomatadas per person, depending on accompaniments. For reheating, the dish is best enjoyed fresh to prevent the tortillas from becoming soggy in the acidic , though leftover can be stored in the for up to 3 days and reheated gently before reassembling. Entomatadas are naturally gluten-free, relying on corn tortillas as the base. A typical serving of 3 entomatadas with cheese filling provides approximately 470 calories, varying by portion and toppings.

References

  1. https://www.mexicoinmykitchen.com/entomatadas-recipe/
  2. https://masienda.com/blogs/learn/entomatadas
  3. https://blog.amigofoods.com/index.php/mexican-foods/entomatadas/
  4. https://www.hortidaily.com/article/9301861/tomato-the-pre-hispanic-fruit-that-mexico-gave-to-the-world/
  5. https://www.mexconnect.com/articles/2331-tortillas-in-oaxacan-tomato-sauce-entomatadas-oaxaquenas/
  6. https://www.facebook.com/ignite53/posts/-tomato-sauce-isnt-italian-in-origin-its-mesoamerican!the-earliest-mention-of-tom/1256519733151487/
  7. https://www.isabeleats.com/entomatadas/
  8. https://www.muydelish.com/entomatadas/
  9. https://www.homesicktexan.com/entomatadas-recipe/
  10. https://www.tasteatlas.com/entomatadas
  11. https://amexicancook.ie/recipe/enchiladas-vs-entomatadas/index.html
  12. https://www.nutritionix.com/i/nutritionix/entomatada-1-entomatada/57b4a5fa16213b523e00e661
  13. https://growingupsarita.com/how-to-make-entomatadas-a-comforting-mexican-recipe-youll-love/
  14. https://buenospanish.com/dictionary/tomate/etymology
  15. https://etymology.net/tomato/
  16. https://www.mexicanplease.com/entomatadas-recipe/
  17. https://wealleattogether.com/authentic-mexican-entomatadas-recipe/
  18. https://www.mccormick.mx/receta/entomatadas-rojas-con-comino-molido
  19. https://www.recetasnestle.com.mx/recetas/entomatadas
  20. https://florentinecodex.getty.edu/
  21. https://passtheflamingo.com/tag/tomato/
  22. https://blogs.transparent.com/spanish/mexico-and-its-cheeses/
  23. https://www.historytoday.com/archive/historians-cookbook/enchiladas-culinary-monument-colonialism
  24. https://www.atlasobscura.com/articles/mexican-cookbook
  25. https://texashighways.com/food-drink/ro-tel-origin-story-from-the-rio-grande-to-pantries-across-the-us/
  26. https://www.instagram.com/reel/DPmCxkAjako/
  27. https://acooknamedrebecca.com/simple-entomatadas-with-fried-eggs/
  28. https://marisolcooks.com/2019/06/13/entomatadas-de-queso-queso-fresco-enchiladas-in-tomato-sauce/
  29. https://www.vice.com/en/article/coming-to-terms-with-mexican-feminism-in-the-kitchen/
  30. https://theeyehuatulco.com/2023/02/26/chefs-conquer-cooks-nourish/
  31. https://producepay.com/blog/challenges-in-the-production-and-export-of-tomatoes-in-mexico/
  32. https://apps.fas.usda.gov/newgainapi/api/Report/DownloadReportByFileName?fileName=Tomatoes%2520and%2520Products%2520Annual_Guadalajara_Mexico_MX2025-0026.pdf
  33. https://www.tridge.com/news/mexico-led-world-tomato-exports-in-2023-rtqiko
  34. https://ich.unesco.org/en/RL/traditional-mexican-cuisine-ancestral-ongoing-community-culture-the-michoacan-paradigm-00400
  35. https://www.mexconnect.com/articles/3164-the-whole-enchilada-thrifty-variations-on-a-mexican-classic/
  36. https://realdeoaxaca.com/products/entomatadas
  37. https://everydaylatina.com/ground-beef-entomatadas/
  38. https://fuelednaturally.net/recipes/entomatadas
  39. https://www.youtube.com/watch?v=ve85jpL1_Zg
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