the appetizer:

Mexican cuisine combines the traditional indigenous foods of the Aztecs and Mayas, like chocolate, corn, tomato, avocado, beans and chile peppers, with the meats, rice and garlic brought to Mexico by the Spanish conquistadores.



Corn Tortillas with Tomato Sauce (Entomatadas)

2 tablespoons oil
1 small onion, sliced
3 garlic cloves, minced
2 serrano chile peppers, diced
1/4 teaspoon ground allspice
3 large tomatoes, chopped
3 epazote stems
1/4 cup oil
12 corn tortillas
1 onion, thickly sliced
3/4 cup queso fresco, crumbled

Heat 1 tablespoon of oil in a skillet. Add the onion, garlic, and chiles and fry over medium-high heat for about 5 minutes, stirring often. Remove from the heat and transfer vegetables to a blender jar. Add about 1/2 cup of water, the allspice, and chopped tomatoes, and purée until smooth.

Add the remaining tablespoon of oil to the skillet and heat. Pour in the tomato sauce. Add the epazote and season with salt. Cook until sauce has thickened—about 10 minutes; set aside.

Heat about 2 tablespoons of oil in another skillet and fry the tortillas one by one for just a few seconds to soften. Add another tablespoon of oil when necessary. Drain tortillas on towel.

To prepare, dip the tortilla into the sauce and fold into fourths. Place on a serving platter. Repeat with remaining tortillas, then sprinkle with fresh onion slices and cheese. Serve immediately.


Mexican Recipes

from La Parilla

from Kate's Global Kitchen

Mexican Cookbooks with Recipes

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Back to the main Mexico page

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This page modified January 2007

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