Recipe By: Cook's Tour of Mexico: Nancy Zaslavsky
Serving Size: 6
1 cinnamon stick 3 inch
3 black peppercorns whole
1/2 tsp cumin seed whole
1/4 tsp allspice ground
2 lbs ripe tomatoes (about 6)
5 chiles de arbol, stemmed, seeded soaked 30 minutes
1 1/2 Tbsp lard or oil
1 med white onions minced
12 cloves garlic minced
1 Tbsp panela or dark brown sugar
1 tsp dried Mexican oregano
1 bay leaf
salt to taste
3 Tbsp lard or oil
12 corn tortillas
1/2 c ranchero cheese
1 white onions thinly sliced
1/4 c flat leafed parsley or cilantro roughly chopped
Toast the cinnamon stick, peppercorns, and cumin seed until their scents
are released, then put them in a blender and grind with the allspice.
Skin the tomatoes by making an X on the bottom of each and blanching in
boiling water for 1 minute. Remove from the pot with a slotted spoon and
cool. Peel the tomatoes and put in a blender with the ground spices.
Drain and add the chiles to the blender. Blend. Heat the oil or lard in
a deep pot until it smoking hot. Add the onions and fry until they are
transparent. Add the garlic and, when the garlic is light brown,
carefully add the tomato mixture (it splatters!) and stir. Stir in the
sugar, oregano and bay leaf. Reduce the heat and simmer for about 5
minutes, stirring, to reduce and dry the sauce. Add salt to taste.
Finishing the entomatadas:
Heat a little lard in a skillet and fry each tortilla quickly until it
is soft, then turn it over with tongs to fry the other side. Drain.
Holding it by upper edges, dip a tortilla in the tomato sauce. Put it
on a plate and fold in half, then in half again to make a triangle.
Repeat with another tortilla on the same plate (each serving consists of
Spoon more sauce over the tortillas and sprinkle with cheese. Garnish
with onion slices and parsley or cilantro leaves. Repeat with the other 5
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