Thursday, October 06, 2011
Entomatadas with cheese
For the sauce:
2 pounds tomatoes, cored and cut in half, lengthwise or 2 15-ounce cans of diced tomatoes, preferably fire roasted
1 jalapeño, seeds and stem removed, cut in half lengthwise
3 garlic cloves
1/3 medium yellow onion
1/2 teaspoon ground cumin
1/4 teaspoon ground allspice
1 cup chicken broth
1 teaspoon vegetable oil or lard
2 tablespoons chopped cilantro
Salt to taste
For the entomatadas:
1 tablespoon vegetable oil or lard
12 corn tortillas
4 cups grated Monterrey Jack or Muenster cheese (16 ounces)
Avocado slices for serving
Method:
Heat up the broiler and line a baking sheet with foil. Place the tomatoes seed side down on the sheet, along with the jalapeño, garlic, and onion. Place under the broiler and after 4 minutes, take out the jalapeño, onion and garlic and place in a blender.
Continue to cook the tomatoes for 5 more minutes or until the skin blackens. Take out the tomatoes, and when you’re able to handle them, remove the skin. Place the tomatoes in the blender. (If using canned tomatoes, skip the broiling step and just add them to the blender.) Add the cumin, allspice and chicken broth, and puree until smooth. Heat the oil in a pot on medium low, pour the sauce into the pot, turn down the heat and simmer for 15 minutes, stirring occasionally. Stir in the cilantro, adjust seasonings and add salt to taste.
Preheat the oven to 350 degrees and grease a large baking dish. In a skillet, heat up the oil or lard on medium-low heat. One at a time, heat up the tortillas in the hot oil until soft. Keep them wrapped in a cloth or tortilla warmer until all the tortillas are heated.
Take each tortilla and place 1/4 cup of the cheese in the center. Roll the tortilla and place in the baking dish seam side down. Repeat for all the tortillas. Cover the tortillas with the sauce and the remaining cheese. Bake for 10 minutes or until the cheese on top is brown and bubbling.
Yield: 4 servings
2 pounds tomatoes, cored and cut in half, lengthwise or 2 15-ounce cans of diced tomatoes, preferably fire roasted
1 jalapeño, seeds and stem removed, cut in half lengthwise
3 garlic cloves
1/3 medium yellow onion
1/2 teaspoon ground cumin
1/4 teaspoon ground allspice
1 cup chicken broth
1 teaspoon vegetable oil or lard
2 tablespoons chopped cilantro
Salt to taste
For the entomatadas:
1 tablespoon vegetable oil or lard
12 corn tortillas
4 cups grated Monterrey Jack or Muenster cheese (16 ounces)
Avocado slices for serving
Method:
Heat up the broiler and line a baking sheet with foil. Place the tomatoes seed side down on the sheet, along with the jalapeño, garlic, and onion. Place under the broiler and after 4 minutes, take out the jalapeño, onion and garlic and place in a blender.
Continue to cook the tomatoes for 5 more minutes or until the skin blackens. Take out the tomatoes, and when you’re able to handle them, remove the skin. Place the tomatoes in the blender. (If using canned tomatoes, skip the broiling step and just add them to the blender.) Add the cumin, allspice and chicken broth, and puree until smooth. Heat the oil in a pot on medium low, pour the sauce into the pot, turn down the heat and simmer for 15 minutes, stirring occasionally. Stir in the cilantro, adjust seasonings and add salt to taste.
Preheat the oven to 350 degrees and grease a large baking dish. In a skillet, heat up the oil or lard on medium-low heat. One at a time, heat up the tortillas in the hot oil until soft. Keep them wrapped in a cloth or tortilla warmer until all the tortillas are heated.
Take each tortilla and place 1/4 cup of the cheese in the center. Roll the tortilla and place in the baking dish seam side down. Repeat for all the tortillas. Cover the tortillas with the sauce and the remaining cheese. Bake for 10 minutes or until the cheese on top is brown and bubbling.
Yield: 4 servings
# posted by Chelsea @ 2:42 PM 
