Hola amig@s! My facebook friend Tony Cano asked me for the Entomatadas recipe, and gladly here it is!
The entomatadas could be red or green, depending the tomato you use. The most important is to have a good salsa, that´s the secret! To start, put in a pot 1/2 kilo of tomato (red or green), chile serrano (the amount is up to you), 1/2 small onion and 2-3 cloves of garlic, cover with water and boil until the tomato is soft. Blend all the previous ingredients plus a handful of cilantro. Put in a pan 3-4 spoons of oil, heat it and add the salsa, move until the salsa makes “ojitos” ( a lot of small circles) and, if you have, add chicken broth, if not, add water. The consistence has to be thick, not watery. Season with 2 chicken bouillon spoons or 2 cubes (if you added water) or salt (if you used chicken broth) and black pepper. Low the flame and put the tortilla inside the salsa. Once they are soft ( 1 minute maybe or less) take it out and put it on a plate. Fill it with shred chicken and fold it in half. Spread on top cheese (I prefer panela cheese, but use the one you like), cream, onion rings and bath with more sauce.
I hope you like this recipe. Try it, is very easy, delicious, and you’ll bring a bit of Mexico to your table. Please, share your comments with us!