Directions

• Score the ends of the tomatoes with and X shape. Add tomatoes, onion, garlic and chile serrano to a pot of boiling water. Reduce heat to simmer and cook for 15 to 20 minutes or until skins from tomato loosen up and start to peel away.
• Remove tomatoes from hot water and let cool slightly before removing the skins. Transfer to the blender, along with onions, garlic and serrano. Add 2 cups of water from cooking tomatoes. Secure the lid using a kitchen towel to hold it down. Blend until smooth, set aside.
• Preheat 2 tablespoons of olive oil to medium heat for a few minutes.When oil is hot, pour in the caldillo (tomato mixture). You should hear a loud searing noise right away. If not, your oil was not hot enough. Reduce heat, add bouillon, pepper and oregano. Let it simmer for a few minutes before adding anymore salt.Cook for another 10 to 15 minutes at med./low heat. Ladle over chiles rellenos, huevos rancheros or taquitos . Great over grilled fish too!