Salsa for entomatadas! Fresh fried corn tortillas, simply filled and swimming in a fresh tomato salsa! Yes! This is the kind of Mexican food that I crave!
Entomatadas? Enchiladas? Enmoladas?
Enchiladas are typically prepared with a red or green chile based salsa. Enmoladas are salsa from preparing mole and served like enchiladas. And entomatadas with a tomato based salsa. All served like traditional enchiladas would be, a light garnish of cheese and some fresh garnishes.
Video Visuals Are Helpful!
I wish I could clone myself most days! Lol! I just cannot keep up with producing all these videos fast enough to share with you all. Thank goodness for platforms like TikTok where I can produce video in minutes. I will always try and go back and produce a better video when I can.
Easy, Simple and Traditional!
I find that the dishes I crave the most are these simple Mexican recipes. They are recipes that remind me of home. I will take the time to prepare a few homemade tortillas to enjoy the full experience of what I am craving.
Get Back To Basics!
What staple ingredients to you keep in your pantry and refrigerator? Green chiles, onion, tomato and garlic. I list them in that order, garlic being last only because mom didn’t use a ton of fresh garlic in her every day cooking. There was fresh heads of garlic for big cuts of meat of big pots of caldo(soup). I never saw mom chop or mince fresh garlic for anything, lol! I do!
Easy Salsa For Entomatadas
- 4 large roma tomatoes roughly chopped
- 2 serrano peppers roughly chopped
- 2 cloves of garlic
- 1/2 medium white onion
- 1 1/3 c water
- 1 1/2 tbsps tomato/chicken bouillon optional
- pinch of Mexican oregano
- Salt and pepper, to taste
- 2 tbsps oil or pork lard
- After washing the produce, add roughly chopped tomatoes, serrano peppers and garlic to the blender. Cut off a small piece of the white onion and add it to the blender. Reserve remaining onion.
- Also to the blender, add water, bouillon, oregano, salt and pepper, to taste. Blend on high until smooth. Set aside.
- Take the reserved onion and slice into thin strips. Set aside.
- In a skillet or deep sauce pan, preheat oil or pork lard for a 3 minutes.
- When oil is hot, carefully add the reserved onions. Saute for 5 minutes.
- Pour in the salsa from the blender. Let it boil for 1 minute, then reduce to a steady simmer. Taste for salt, stirring now and then. Cook for 13-16 minutes or until salsa reduces and thickens slightly. You can prepare this with tomatillos and chicken bouillon for a verde version!
- Halfway through cooking the salsa, lightly fry corn tortillas and fill with crumbled queso fresco or shredded chicken. Keep warm. When ready, spoon hot (warm) salsa over filled fried corn tortillas. Garnish with more fresh onion, and queso fresco.