Entomatadas Mexicanas De Pollo Recipe

I absolutely love this recipe for Entomatadas Mexicanas De Pollo because it combines the heartwarming flavors of roasted tomatoes and garlic with the satisfying texture of corn tortillas and tender chicken. Plus, it’s a dish that comes together effortlessly yet feels like a culinary masterpiece, perfect for impressing friends at a cozy dinner party.

Entomatadas Mexicanas De Pollo is a vibrant, comforting dish I absolutely love. The rich sauce crafted from 10 ripe Roma tomatoes, onion, and garlic enrobes the corn tortillas, which are filled with tender, shredded chicken.

Topped with fresh cilantro and crumbled queso fresco, this dish is surprisingly simple yet oppressively delicious. It is one of the many satisfying, soulful Mexican dishes my husband and I found ourselves stuck on during our recent trip to Oaxaca.

Ingredients

Roma tomatoes:
Abundant in vitamins A and C, offering vividness and piquancy.

Garlic:
Contributes layers of taste and carries immune-enhancing benefits.

White onion:
Offers a sweet, sharp flavor; full of antioxidants.

Corn tortillas:
Provides fiber and energy; is naturally gluten-free.

Shredded cooked chicken:
Contains significant levels of protein and contributes to the feeling of fullness and taste.

Queso fresco:
Makes it slightly salty, provides calcium, and gives it a creamy texture.

Cilantro:
Provides freshness and possesses properties that are antioxidant.

Ingredient Quantities

• 10 roma tomatoes
• 2 cloves of garlic
• 1/4 white onion
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil
• 12 corn tortillas
• 2 cups shredded cooked chicken
• 1/2 cup crumbled queso fresco
• 1/4 cup chopped fresh cilantro
• 1/4 onion, finely chopped (for garnish)
• 2 tablespoons sour cream (optional, for serving)

Instructions

1. Heat the oven to 400°F (200°C). Place the roma tomatoes, two cloves of garlic, and 1/4 of an onion on a baking sheet. Bake for about 15-20 minutes until the tomatoes are tender and a small amount of charring has occurred.

2. After roasting, mix the tomatoes, garlic, and onion with 1 teaspoon salt and 1/2 teaspoon black pepper until smooth. Adjust the seasoning if needed.

3. In a skillet, warm 2 tablespoons of vegetable oil over medium heat. Add the tomato sauce and let it simmer for 10 minutes, stirring now and then.

4. As the sauce simmers, heat the corn tortillas in another pan or the microwave so that they will be pliable when it comes time to use them.

5. Soak each tortilla in the warm tomato sauce, assuring that both sides are coated.

6. Put 2-3 tablespoons of the shredded cooked chicken into each tortilla. It’s important to remember that the chicken should be in a state of deliciousness so that when combined with the other ingredients in this simplicity of a dish you have culinary magic happening. After placing the chicken, fold the tortilla in half like a taco.

7. Fill and plate the tortillas, seam side down, in the serving platter until all the tortillas are filled and plated.

8. Pour the rest of the tomato sauce on top of the filled entomatadas.

9. Crumble the queso fresco and sprinkle it, along with chopped fresh cilantro and finely chopped onion, over the top for garnish.

10. If you like, you can drizzle sour cream on top before serving. That’s it: your Entomatadas Mexicanas De Pollo are ready to be enjoyed!

Equipment Needed

1. Oven
2. Baking sheet
3. Skillet
4. Mixing bowl or blender/food processor
5. Knife
6. Cutting board
7. Measuring spoons
8. Spoon or spatula for stirring
9. Pan for heating tortillas or microwave
10. Serving platter

FAQ

• Q: Can I use canned tomatoes instead of fresh roma tomatoes?A: Authentic flavor comes most readily from fresh roma tomatoes, but they can be substituted with canned tomatoes in a pinch.
• Q: How can I make this dish spicier?Sliced jalapeños or a pinch of chili powder can be added to the tomato sauce for extra heat.
• Q: Is there a substitute for queso fresco?A: If queso fresco is unavailable, you can use feta cheese or cotija cheese instead.
• Q: What’s the best way to warm the tortillas?A: In a dry skillet or on a griddle, heat them until they are warm enough to be bendable. This way, they won’t crack when you try to fold them.
• Q: Can I use flour tortillas instead of corn?A: Although they are usually made with corn tortillas, you can use flour tortillas; however, this will change the flavor and texture.
• Q: How can I store leftover entomatadas?A: Keep them in a sealed container in the refrigerator for no more than 3 days; to reheat, use an oven for optimal results.
• Q: Can I freeze the tomato sauce?A: Certainly, the sauce may be frozen in a tightly sealed container for as long as 3 months. Make sure to thaw it completely before reheating.

Substitutions and Variations

If fresh roma tomatoes are not available, opt for canned tomatoes.
Swap white onion for yellow onion for a slightly sweeter flavor. .
Instead of vegetable oil, use olive oil for a richer taste.
Swap out corn tortillas for flour tortillas if you wish, but know that the texture will turn out different.
Substitute feta cheese for queso fresco, and you still get a similar crumbly texture and flavor.

Pro Tips

1. Roasting Enhancement For an even deeper flavor, consider adding a couple of jalapeños to the tray while roasting the tomatoes, garlic, and onion. This will add a mild heat and a rich, complex flavor to your sauce.

2. Tortilla Tip To prevent tortillas from cracking when folding, make sure to heat them until they are soft and pliable. Slightly toasting them will also add a nice texture and enhance the overall dish.

3. Flavorful Chicken If you have the time, season your cooked chicken with a bit of lime juice, cumin, and smoked paprika before shredding. This will complement the fresh flavors of the tomato sauce and enhance the overall taste of the dish.

4. Make-Ahead Sauce The tomato sauce can be made ahead of time and stored in the refrigerator for up to three days. Just reheat it gently before using it to soak the tortillas.

5. Fresh Garnishes Adding a squeeze of lime juice to the fresh cilantro topping brightens the dish and balances the flavors, giving your entomatadas a refreshing finish.