First post of the year 2018 is Mexican Entomatadas and hope the year is as creamy and yummy for all of us as these mushy Entomatadas. The immense popularity of Mexican dishes has spurred me to make the most of my Mexican sojourn and I am learning some really interesting recipes thanks to my son and his mother-in-law, Sylvia who is a wonderful cook and a fiesty woman. This time it is Mexican Entomatadas …Spanish pronunciation: [entomaˈtaðas]. It is a typical Mexican street food dish made of a folded corn tortilla which is first fried in oil and then filled with a tomato sauce made from tomatoes, garlic, onion, oregano, roasted Chile poblano and salt. It can be filled with tender chicken or beef and garnished with sour cream, shredded cheese and slices of white onion like we serve back home in India.
These tasty soft tortillas are steamed in a large wicker basket like we use for momos or in any steamer that you have. The cooked tortillas are steamed for nearly 15 minutes and are almost disintegrating while serving. No wonder I could not get a gourmet shot! Once you serve there is no need for cutlery too as you land up eating with your hands and tearing of pieces of the soft tacos and scoop up the salsa and onion like we tear roti with our hands. I would like to call it enjoyable, yummy mess.
We first went shopping to buy the ingredients and Sylvia my master Chef picked up white onions, tomatoes and Giant Poblano Chiles. These are slightly sweet, thick fleshed fruits and are reasonably hot. They grow on big sturdy plant which is laden with deep glossy black-green fruit. I may not get these fresh Chiles at home but even the dried ones known as Chile Ancho can be used or maybe I would try it with green peppers.
I was the sous chef and helped in making this exotic recipe and ofcourse relished it with the awesome Hibiscus tea she had prepared. There was a papaya flavored water too but I cannot stand the smell of papapya.
Recipe for Mexican Entomatadas
20 corn Tortillas
10 Chile Poblano roasted and chopped
8 tomatoes blanched and pureed
1 big White onion
2 Serrano peppers
4 flakes garlic
1-2 tsp oregano
250 gms Cream
Salt to taste
Small cup Oil
First roast the Chile Poblano until nicely done and place the entire Chile in a plastic bag straight from the fire. Keep aside for some time and then peel off the roasted Chile skin under running water. Discard all the seeds too. Group them and chop into strips.
Meanwhile boil water in a pan and blanch the tomatoes till you see the skin peeling off. Blend the tomatoes with the garlic, oregano and the Serrano peppers and set aside.
Now chop the onion into long slices and chop the garlic. In a large pan heat some oil and add the onions. Sauté till pink.
Add the chopped Poblano Chile till nicely done. Now add the blanched and pureed tomatoes spiced with the peppers, garlic and oregano. Add salt to taste and cook till it becomes nice and thick. Add the cream and stir well to make homogenous gravy.
Heat oil in a pan and fry the tortillas one by one. Fry all the tortillas and keep aside.
Once all the tortillas are fried set a steamer on the fire. Line it with a cloth or with aluminum foil. Now take the fried tortilla and fill it in the center with the ready sauce and add grated cheese on top. Repeat the process with all the tortillas and layer them in the steamer. Cover nicely and steam for 15 minutes.
Remove the Entomatadas from the steamer and serve instantly on a platter with salsa and onion rings if so desired. Recipe for Salsa is right here. Bite into one or peel it off and dip it in the salsa and savor the Mexican flavors.
How do you like Mexican Entomatadas and my other posts. Please leave a note below.
Other interesting Mexican Recipes