About the Recipe
Place the finely crushed MASAMOR tortilla chips in a third bowl.
PRODUCT
NEEDED!
Ingredients
3 tomates roma (≈450 g)
1 diente de ajo
½ chile serrano, sin tallo y sin semillas
1 cebolla blanca, picada
1 ½ tazas (125 g) de queso fresco desmoronado, más extra para servir
6 tortillas de maíz MASAMOR de 15 cm
1 cucharada de aceite de canola
Sal kosher al gusto
Hojas de cilantro, para decorar
Crema, para servir
Salsa de aguacate, para servir
Salsa de molcajete, para servir
Preparation
Step 1
Make the tomato sauce: Boil tomatoes, garlic, and serrano in salted water for 10–12 minutes. Drain and blend until smooth.
Step 2
Cook the base: Sauté half the onion in oil until golden. Add the sauce and simmer 6–8 minutes until reduced. Season and keep covered.
Step 3
Warm the tortillas: Heat each tortilla in a dry pan for about 2 minutes. Keep covered to stay warm.
Step 4
Assemble: Dip each tortilla in the sauce, fill with ¼ cup queso fresco, fold, and repeat.
Step 5
Serve: Plate 3 entomatadas, add more sauce, queso fresco, onion, crema, and cilantro. Serve with your favorite salsa.