entomatadas

1. 1

   In a small pan Bring to a Boil chile ancho , tomatoe , onion

2. 2

   While evrything is boiling cruble with your hands the cheese and place aside in a small bowl

3. 3

   Once tomatoe skin burst or starts to peel its done transfer tomatoe, onion, chile, to a blender make sure you remove the stem of the chile by pulling it off should be easy to come off also add garlic, adoble seasoning, and half of the tomatoe sause, you may want to add salt to taste, and if to thick add a little water to get it started not to much blend all togther.

4. 4

   Once everything all blended set aside grab another small pan add oil let heat up if tortiillas are cold u might want to dip in oil each side 10 sec to make soft .. take out set aside

5. 5

   Once all tortiillas are all diped in oil ..pour the sause onto the remaining oil let heat up

6. 6

   Once heated up dip the tortillas on by one coating front and bak add cheese and roll up

7. 7

   And there you go u have your entomatadas add remaining sause over you entomatadas coating them all over enjoy

* Per serving · 4 servings · Values may vary.

No additional tips available.