Friday, May 28, 2010

Entomatadas {Tomato Enchiladas}


Earlier this week, a truck drove through my neighborhood, offering 3 kilos of these gorgeous tomatoes for 20 pesos.  (6 pounds of tomatoes for $1.50 U.S.)  Now you all know that I can't resist these mobile vendors, so of course, I bought a few.  But, that's a whole lot of tomatoes.  What's a girl to do?

The first thing I made was BLT's.  I must say, these were some of the tastiest tomatoes that I have found in Mexico.  Then Hubby requested that I make Tostadas de Lomo.  The large tomato slices looked beautiful atop the tostadas.

But I still had a bunch of tomatoes.

So I decided to make one of my grandfather's favorite dishes...Entomatadas. (The milder cousin of the spicy Enchilada.)  This is a comfort food classic from my childhood. 

Entomatadas

Ingredients:

  • 4 large tomatoes, cut in quarters
  • Corn Tortillas
  • 8 oz. Queso Fresco, grated (or your favorite Mexican blend of cheese)
  • 1/3 cup finely chopped onion
  • Vegetable oil for frying


Directions:
Place the tomato chunks in a large saucepan; fill the saucepan with enough water to cover the tomatoes.  Cook over medium heat until the tomatoes are soft.  Let cool slightly.



Puree the tomato chunks, along with 1 cup of the water they were cooked in, until smooth. 



Pour the tomato puree into the same saucepan.  (Discard the cooking liquid before you do.)   Season the tomato salsa with salt and simmer over low heat until heated thoroughly. 



While the tomato salsa is simmering, heat about 1/2 cup of vegetable oil in a medium skillet until very hot.  Fry the corn tortillas, one at a time, in the hot oil for about 30 seconds on each side.



Dip the tortillas in the tomato salsa, then transfer to a plate.



Top each tortilla with 2 to 3 tablespoons of grated Queso Fresco and a little (or a lot of) chopped onion.  Fold the tortilla in half as you would for a taco and transfer to a serving platter.



To serve, ladle a little more of the tomato salsa over the entomatadas and garnish with more Queso Fresco.  Serve with Mexican Rice and Refried BeansEnjoy!!!



With Love,

26 comments:

  1. Leslie,
    Your beans are beautiful ;) what is your process?

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  2. oooh, something new to try :)

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  3. Oh yes! I love Mexican-style food and this definitely looks marvelous! Yum! Now I'm hungry, lol.

    Dropping by from SITS!

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  4. Hi Nikki! Thanks for stopping by. I don't have a special technique, I just use the one my grandmother taught me. You can find it here at http://www.lacocinadeleslie.com/2009/10/refried-beans.html

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  5. Those tomatoes are gorgeous Leslie! And what a great way to use them up. I wish I had a plate of that!

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  6. those tomatoes looks very plump and ripe. The entomatadas looks yummy! Would love to give it a try... Dropping by from SITS!

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  7. pure and simple - no spices, I like that

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  8. DRICK: I know what you mean. I've thought of adding spices and or a couple of chilies...but then it wouldn't be "Entomatadas"! :)

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  9. hey, stopped by your other blog and it was too funny - a beer drive thru - did not know it was you...

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  10. So my new neighboorhood is a little further from downtown and so we get a lot of the trucks. I have yet to get the nerve to go chase them down. Some day soon.

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  11. Thanks Leslie,
    I usually blend my beans but I like some texture, so this morning I blended half and the other half I mashed with a potato masher. I also added the serrano, they turned out great!! Thanks again!

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  12. That's one of my favorite dishes that my mom would make n my aunt in Mexico would do it

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  13. just made these for the first time..hubby like spicy so i just blended chile with tomatoes and they came out awesome....thanks

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  14. very nice recipe.. Im going to try it right now and ill let you know how my husband loved it... Hell be proud of me...

    Edith

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  15. Thanks for the recipe, I had them once but didn't remember how they were made (I'll probably add a few serranos and garlic).

    In exchange, I offer a no-calorie tip for cooking corn tortillas for enchiladas. I wrap five or six (flat) in waxed paper and microwave them for about 30 seconds per tortilla. You have to separate them right after they come out so they don't stick together (which they may as they cool) but you avoid calories in frying them -and another dish to clean :).

    This has been a great solution for us because I can't handle much added fat. Another benefit is being able to quickly make them on the fly without a lot of mess. I also make enchiladas by microwaving them (first micro-ing the tortillas or they break as you know). Micro-enchiladas are not as awesome as oven baked but they're so easy if you have chile colorado already that you can make them at the last minute. We like them alongside eggs for breakfast.

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  16. I LOVE entomatadas!! They are my favorite thing that my mom cooks. Now that I'm married I don't eat them as much as I'd like to mainly because they are way better when my mom makes them. LOL. The way she makes the salsa is a bit different from yours, but yours still look very good! I think tomorrow I will be going to the store for the stuff to make them. :)

    TIP: We heat up the tortillas on a comal/skillet till they are a bit toasty. They soften up once in the salsa. That way they aren't greasy much.

    P.S. Thanks for having such an awesome blog! I'm Mexican but it's hard to know what to cook especially if don't know how to make it. So this recipe blog is perfect! and very authentic.

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  17. Leslie, thank you so much for your recipe! The pictures are extremely helpful! My husband had been craving this for a while now and I was about to call his mom to get the recipe and I thought of checking the internet first and I came across your version and it looked so easy and yummy. Although I cheated a little (I used canned tomato sauce and seasoned it a bit- per my husbands guidance) they came out wonderful! I'm not Mexican but I think I can handle these. Thanks again! 

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  18. Just a tip, I add 1 garlic clove and a tablespoon of " consomate knorr" (the red one) and i put in blender with the tomatoes, and it comes out so much more flavor.

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  19. This is just like my mom used to make them -- thank you for posting it~!

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  20. This is close to one of my favourite Mexican dishes.. but the dish I know as Entomatadas has potatoes inside the tortilla. Can anyone help me find a recipe??

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    Replies
    1. Hi Anonymous! You can fill these entomatadas with just about anything: cheese, chicken, cooked potato.... The possibilities are endless! You also might want to check out my potato enchilada recipe at http://www.lacocinadeleslie.com/2009/06/potato-enchiladas.html

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  21. the water that I had the tomatoes boiling with do I empty it out before putting the tomatoes?

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  22. Boil the tomatoes in the water, then puree the tomatoes in a blender with just 1 cup of the water you cooked them in and throw out the rest! :)

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  23. Here is a tip for heating up the tortillas heat up a griddle and dip the tortillas in water and place them on hot griddle they cook just like it was in oil but healthier

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