Recipe: Corn Tortillas with Tomato Sauce (Entomatadas)

the appetizer:

Mexican cuisine combines the traditional indigenous foods of the Aztecs and Mayas, like chocolate, corn, tomato, avocado, beans and chile peppers, with the meats, rice and garlic brought to Mexico by the Spanish conquistadores.

Mexico

Corn Tortillas with Tomato Sauce (Entomatadas)

2 tablespoons oil
1 small onion, sliced
3 garlic cloves, minced
2 serrano chile peppers, diced
1/4 teaspoon ground allspice
3 large tomatoes, chopped
3 epazote stems
Salt
1/4 cup oil
12 corn tortillas
1 onion, thickly sliced
3/4 cup queso fresco, crumbled

Heat 1 tablespoon of oil in a skillet. Add the onion, garlic, and chiles and fry over medium-high heat for about 5 minutes, stirring often. Remove from the heat and transfer vegetables to a blender jar. Add about 1/2 cup of water, the allspice, and chopped tomatoes, and purée until smooth.

Add the remaining tablespoon of oil to the skillet and heat. Pour in the tomato sauce. Add the epazote and season with salt. Cook until sauce has thickened—about 10 minutes; set aside.

Heat about 2 tablespoons of oil in another skillet and fry the tortillas one by one for just a few seconds to soften. Add another tablespoon of oil when necessary. Drain tortillas on towel.

To prepare, dip the tortilla into the sauce and fold into fourths. Place on a serving platter. Repeat with remaining tortillas, then sprinkle with fresh onion slices and cheese. Serve immediately.

Mexico

Mexican Recipes

from La Parilla

from Kate's Global Kitchen

Mexican Cookbooks with Recipes

Rosa's New Mexican Table by Roberto Santibañez
Crazy for Chipotle by Lynn Nusom
Culinary Mexico by Daniel Hoyer
Fiesta Latina by Rafael Palomino
Fonda San Miguel by Tom Gilliland and Miguel Ravago
From My Mexican Kitchen by Diana Kennedy
Mexican Cooking for Dummies by Susan Feniger and Mary Sue Milliken
Mexico—One Plate at a Time by Rick Bayless
Nuevo Tex-Mex by David Garrido and Robb Walsh
Quick and Easy Southwestern Cookbook by Jane Butel
The El Paso Chile Company Margarita Cookbook by W. Park Kerr
The Tex-Mex Cookbook by Robb Walsh
Zarela's Veracruz by Zarela Martinez and Anne Mendelson

More Mexican Recipes

Avocado Soup (Sopa de Aguacate)
Caramel Custard (Flan)
Chicken with Mole Sauce
Corn Tortillas with Tomato Sauce (Entomatadas)
Enchiladas with Green Sauce (Enchiladas Verdes)
Hominy Soup with Greens (Pozole Verde)
Eggs in Tomato Sauce (Huevos Rancheros)
Grilled Chile and Cheese Tortillas (Quesadillas)
Mexican Sausage (Chorizo)
Roasted Chile Peppers
Pickled Chiles and Vegetables (Chiles en Escabeche)
Tomato Sauce (Salsa Ranchera)
Tomatillo Salsa (Salsa Verde)
Stewed Potatoes (Papas Guisadas)
Stewed Zucchini (Calabacitas Guisadas)

Back to the main Mexico page

Mexico on Wikipedia

More country Destinations

This page modified January 2007

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