Folded Tortillas in Tomato Sauce
EntomatadasCorn tortillas dipped in tomato sauce and folded (entomatadas) are a specialty of Oaxaca and are in the enchilada family along with enfrijoladas and enmoladas. In each case the sauce is different, and some have fillings, while others are simply sauced and garnished with a bit of onion and cheese. Some cooks add a dash of cinnamon, allspice, and a little brown sugar for a little more complex flavor, and perhaps to balance the acidity of the tomatoes. A very thin tortilla, called a blandita, is used in Oaxaca. Here, you can use traditional corn tortillas.
Ingrediënten
Makes 8 tortillas
- 2 cups Tomato Sauce for Tomato Sauce for Folded Tortillas
- ⅓ cup oil
- 8 corn tortillas
- ½ cup crumbled queso fresco Mexican fresh cheese or grated panela cheese
- ½ medium white onion very thinly sliced
- Chopped fresh cilantro
Instructies
- Prepare the tomato sauce and keep warm in a wide saucepan.
- Then, in a medium skillet, heat about ⅓ cup oil and using tongs, dip tortillas, 1 at a time in the hot oil until soft and hot, about 3 seconds.
- Drain and stack on paper towels.
- Dip the softened tortillas, 1 at a time, in the warm tomato sauce.
- Fold into quarters to a triangle shape.
- Place 2 sauced and folded tortillas on each of 4 plates.
- Spoon about 3 more tablespoons of the sauce over each serving.
- Sprinkle each serving with cheese and garnish with onion and cilantro.
- Serve at once.
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