PProvenance
Enter
Cooking in
Victoria
Choose a town
Mexican

Entomatadas

Entomatadas are folded tortillas bathed in a bright, chile-spiked tomato sauce rooted in Oaxacan home cooking. Diana Kennedy's version from *Oaxaca al Gusto* draws on the region's distinctive chiles de agua (*Capsicum annuum* var.), whose fruity heat and thin walls make them ideal for toasting and blending raw into a sauce that is then fried to concentrate its flavor. Epazote (*Dysphania ambrosioides*) gives the finished sauce its unmistakable herbal edge — slightly resinous, medicinal, and irreplaceable. The dish sits comfortably at breakfast or as a midday main, finished with crumbled queso fresco or pulled strings of quesillo and a scatter of flat-leaved parsley.

‹Swipe for the next dish›
Serves4 (3 tortillas each)
Sourced0 of 6 in IC
Cook
‹ Previous · Enmoladas (mole-sauced enchiladas)|Next · Estofado de Raya ›
I

The Market List

The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.

2 tbsp
vegetable oil
Your own market
½ medium
white onion, thinly sliced
Your own market
2 small
garlic cloves, peeled
Your own market
2
chiles de agua, toasted, skinned, and seeded (or 2 jalapeños, toasted)
1¾ lb (700 g)
tomatoes, quartered and cooked in very little water, cooking liquid reserved
2 large
sprigs epazote (Dysphania ambrosioides)
Origin · Mexico
Salt to taste
Your own market
¼ cup (65 ml)
vegetable oil
Your own market
12
tortillas, approximately 15 cm (6 in) diameter
¾ cup (190 ml)
queso fresco, crumbled, or quesillo, shredded
1 medium
white onion, thinly sliced (garnish)
Your own market
1 small
bunch flat-leaved parsley, torn
II

The Method

1
Warm 2 tbsp oil in a heavy pan over medium heat. Fry the half onion and garlic until golden, around 6–8 minutes.
2
Transfer to a blender with the toasted chiles and the tomato cooking liquid. Blend until smooth.
3
Add the cooked tomato quarters and blend again until the sauce is uniformly smooth.
4
Return the pan to medium-high heat, add the sauce, and fry — stirring frequently — until slightly reduced and deepened in color, about 8–10 minutes. The sauce should coat a spoon lightly.
5
Add the epazote sprigs. Season with salt. Keep the sauce hot over the lowest possible flame.
From the canon — Epazote (Dysphania ambrosioides) is one of Mexico's defining culinary herbs — a pungent, aromatic annual with a distinctive smell sometimes described as petr… Epazote — identification and usage →
6
In a separate wide pan, heat the ¼ cup (65 ml) oil over medium heat. Fry each tortilla briefly on both sides — roughly 10–15 seconds per side — until pliable but not crisp. Drain on paper briefly.
From the canon — The corn tortilla is the foundational food of Mexican cuisine — a thin, round disc of nixtamalized masa cooked on an ungreased comal (flat griddle) until it … Tortilla — hand press, comal, and the puff →
7
While still warm and flexible, dip each tortilla fully into the hot tomato sauce, fold in half, then in half again to form a quarter-circle. Arrange on a warm serving dish, overlapping slightly.
8
Spoon remaining sauce over the top. Garnish with sliced onion, crumbled queso fresco or shredded quesillo, and torn parsley. Serve immediately.
From the canon — Queso fresco is a young, unaged white cheese made from whole or partially skimmed cow's milk, sometimes blended with a proportion of goat's milk where the lo… Queso Fresco →
III

What to Pour

Pouring for Victoria ·

Nothing in the cellar holds against this yet.

The whole pairing
Pillar IV
Origin and lineage are part of membership.
Where the dish comes from and how it came to be — on every recipe.
Enter · from $49 a year
The working kitchen
Cost this recipe
Part of The Profession · ingredient costs and your margin
→
HACCP brief
Part of The Profession · the food-safety plan
→
← PreviousEnmoladas (mole-sauced enchiladas)One standard · no exceptions