Lily cooks


Preparation time:
15 minutes
Cooking time:
35 minutes

Entomatadas are my favourite meat-free mid-week dinner. They are quick to make, delicious and full of fresh, wholesome ingredients. No sachets of dehydrated stuff, added flavours, colourings or preservatives: just pure lovely tomatoes and fresh chilies and deliciously tangy cheese. Super summery and vegetarian friendly dish to have in your repertoire.

  • Entomatadas


    For the sour mix:
    • 800g plum or vine tomatoes
    • 1- 2 fresh red jalapeño chillies, washed and stemmed
    • 1 large garlic clove, peeled
    • 60ml hot water
    • 1 vegetable stock cube
    • 2 tbsp. sunflower oil
    • 80g diced onion
    • Salt to taste
    For the filling:
    • 400g feta cheese + extra to serve
    • 80g diced onion
    For serving:
    • 16 corn tortillas (6 inch size)
    • 60ml Sunflower Oil
    • Iceberg lettuce, finely sliced
    • Crème fraiche
    • Refried beans
  • Method

    For the sauce:
    • Put the tomatoes, garlic, chili, water and vegetable stock cube in a blender or food processor and liquidized/blitz till you have a smooth sauce.
    • Heat the sunflower oil in a non-stick frying pan, add the diced onion and cook on medium heat for 2 minutes or until the onions are translucent. Pour the liquidized sauce into the pan with the onions and cook at medium heat, stirring occasionally until the tomato sauce has changed to a deeper red colour and reduced and thickened a little, approximately 10 minutes. Season with salt and set aside. While the sauce is cooking, start making your filling.
    For the Filling
    • Crumbled the feta cheese into a bowl and mix it with the chopped onion. This will make a lovely vegetarian filling. Once the sauce is made and the filling is ready, you can start making your entomatadas.
    Making the Entomatadas:
    • Heat a third the vegetable oil in a small, non-stick pan at medium to high heat. Drop a corn tortilla into the hot oil for about 15 seconds and using an egg lifter and a fork, quickly, gently turn it to the other side for another 15 seconds. Don't leave it too long or the tortilla will go crispy and it will be impossible to roll. What you are trying to do here is to heat the tortilla and make it flexible enough for rolling. Lift the tortilla from the pan and gently shake any excess oil back into the pan. Repeat this step, topping up the oil every now and then, until all your corn tortillas are heated making sure to overlap them in the plate to keep them warm.
    • You are now ready to assemble the entomatadas. I recommend you assemble them directly into warm individual plates you're going to serve them on, as Mexican entomatadas do not require any baking.
    • Take one of the shiny warm tortillas and place it into a warm plate. Take a generous spoonful of the cheese and onion filling and put it in the bottom half of the tortilla. Using your fingers, roll the tortilla carefully into a cigar shape and move it to the edge of the plate to make room for the next one. Repeat the process until you have four plates of lovely, golden cheesy rolls in front of you.
    • When you are ready to serve, check that your tomato sauce is still hot, take a prepared plate of rolled, stuffed tortillas from the oven and pour a generous amount of the tomato sauce over them. Take some lettuce and place it on top, making sure to crumble any leftovers of feta cheese on top; drizzle with a generous amount of crème fraiche and serve with a side of warm refried beans.
  • Chef Notes

    • This sauce is very mild, I use one red jalapeño chilli, but you can use any of the red chillies you normally find in supermarkets. If you're concerned about the heat, only use half the chilli, make the sauce, taste it and add a bit more if you want to increase the heat.
    • If you are worried about keeping them hot, you can make the first plate and place it in a warmed oven while you get on rolling the next set. This works well when you're feeding loads of people.

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