Ingredients with Measurements:
- 12 corn tortillas
- 2 cups of spinach leaves, chopped
- 1 cup of mushrooms, sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups of tomato puree
- 1 cup of vegetable broth
- 1 tablespoon of olive oil
- 1 teaspoon of cumin
- Salt and pepper to taste
- 1 cup of crumbled queso fresco
- Fresh cilantro for garnish
Special equipment needed:
- Blender or food processor
- Large skillet
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent.
3. Add the mushrooms and sauté until they are tender.
4. Add the chopped spinach and cook until wilted.
5. Season with cumin, salt, and pepper to taste.
6. In a blender or food processor, blend the tomato puree and vegetable broth until smooth.
7. Pour the tomato sauce into the skillet with the spinach and mushroom mixture. Cook for 5 minutes until the sauce is heated through.
8. Warm the tortillas in the microwave or on a skillet until they are pliable.
9. Dip each tortilla in the tomato sauce and place it in a baking dish.
10. Spoon some of the spinach and mushroom mixture onto each tortilla and roll it up.
11. Repeat with the remaining tortillas and filling.
12. Pour any remaining tomato sauce over the top of the rolled tortillas.
13. Sprinkle the crumbled queso fresco over the top of the tortillas.
14. Bake for 15-20 minutes until the cheese is melted and bubbly.
15. Garnish with fresh cilantro and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 8g
Carbohydrates: 35g
Protein: 12g
Fiber: 6g
Substitutions for ingredients:
- You can use any type of cheese you prefer instead of queso fresco.
- You can use chicken or beef broth instead of vegetable broth.
Variations:
- You can add some diced jalapeños or green chilies for extra spice.
- You can add some cooked chicken or beef to the filling for extra protein.
Tips and tricks:
- Make sure to warm the tortillas before rolling them to prevent them from cracking.
- You can make the filling ahead of time and store it in the refrigerator until ready to use.
- You can also freeze the rolled tortillas before baking and bake them later for a quick and easy meal.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the entomatadas on a colorful plate with a side of rice and beans.
Garnishes:
Fresh cilantro, diced tomatoes, and sliced avocado.
Pairings:
Serve with a side of Mexican rice and refried beans.
Suggested side dishes:
Mexican rice, refried beans, or a side salad.
Troubleshooting advice:
- If the tortillas are cracking, try warming them up for a few more seconds.
- If the filling is too dry, add a little more tomato sauce or vegetable broth.
Food safety advice:
Make sure to cook the filling to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Entomatadas are a traditional Mexican dish made with tortillas dipped in tomato sauce and filled with a variety of ingredients.
Flavor profiles:
The entomatadas are savory and slightly spicy, with a creamy and cheesy filling.
Serving suggestions:
Serve the entomatadas hot with a side of rice and beans for a complete meal.
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Region: Mexican