Entomatadas – cheese-filled tortillas in tomato sauce

Ingredients for 4 portions

• 6Tomatoes
• ½Yellow onion, for the sauce
• 1 cloveGarlic
• 1Serrano chile (optional)
• to tasteSalt
• 1 tbspRapeseed oil, for the sauce
• 3 tbspRapeseed oil, for the tortillas
• 12Corn tortillas
• 250 gQueso fresco, crumbled
• ½Yellow onion, in thin rings
• 120 mlMexican crema

On the side

• 450 gRefried beans, 1 can

Method

1. Put the tomatoes in a pan, cover with water and boil for 10 minutes, until the skins split.
2. Meanwhile, cut the onion into thin rings and crumble the cheese.
3. Drain the tomatoes and blend them with the piece of onion, the garlic, the chilli if using, and some salt.
4. Heat 1 tablespoon of oil in a saucepan, pour in the sauce (careful, it spits) and simmer over a low heat for 10 minutes, until slightly thickened.
5. Meanwhile, warm the beans with a splash of water in a small pan, stirring now and then.
6. Heat the rest of the oil in a frying pan and dip the tortillas in it for a few seconds a side, just to soften them. Drain on kitchen paper.
7. Dip each tortilla in the hot sauce, fill with cheese and fold in half. Put 3 on each plate.
8. Spoon the rest of the sauce over and top with crema, cheese and onion rings. Serve with the beans alongside.

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