Easy Salsa For Entomatadas
Easy! Fresh! Delicious! Easy tomato salsa for entomatadas and more!
Servings 4 cups
Ingredients
- 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
Instructions
- 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.
Notes
This is a popular dish typically served for brunch, sometimes with eggs and beans on the side. Because the salsa is tomato based and not red chile based, it is called entomatadas instead of enchiladas.