Dishes of Mexico, Tex Mex and New Mexico Red and Green Chile

love this delicious guacamole! my #1 go-to

October 21, 2025 by Becky Spoon

I love this delicious Guacamole! Last night I made Touchdown Dip and I had to make this to go along side for a kind of “grazing” meal. Chips, salsa, Touchdown Dip which is a queso with white cheddar and green chile, of which I will share the recipe! It is so good. Add both of these to your next party or game day!

I best results I make mine in a molcajete. It’s so easy to grind the salt, garlic and cilantro to form a paste to prevent having bites of garlic or cilantro, imparting wonderful flavors.

This is a good price on amazon: https://amzn.to/49fkzCN

delicious guacamole!

I start this deliciousness by placing my garlic and some jalapeno in the bottom with some salt. The salt helps break down the garlic and pepper. I mash and break up until a paste has formed. I then add some chopped onion and I break up just a little but I don’t form a paste with the onion. I kind of like a couple of chunks of onion in mine.

Then I add my avocado and stir to combine with the avocado, onion and jalapeno. I add the juice of one lemon or lime, salt and pepper to taste. Taste before you add salt because if you added salt when you were breaking up your ingredients you don’t want to over salt. I then add fresh chopped tomatoes and some chopped cilantro! That’s it and so good.

If you don’t have a molcajete you can do the same in a shallow bowl allowing you to break up ingredients with a fork. You can also use a food processor and use the pulse. I do think that breaking up these ingredients and making a paste allows the flavors to meld and you don’t have big chunks of onion, jalapeno or garlic.

I have a simple recipe that just has lemon juice, garlic powder, salt and pepper. This is good especially when you want a quick recipe and you have avocados you need to use. Here’s the link for that recipe: https://the2spoons.com/my-ever-so-easy-guacamole/.

I served my guacamole with fajitas as I mentioned before and here is the link for my delicious fajitas: easy grilled skirt steak fajitas and shrimp

Charro Beans were another side dish and here is the link for those: https://the2spoons.com/love-these-charro-beans/

Here’s the recipe!
Enjoy!

Guacamole

Print Recipe

CourseAppetizer, Salad

CuisineMexican

Keywordappetizer, avocado, dip, guacamole, mexican food, salad

Ingredients

3-4 avocados
1 jalapeno, stemmed and seeded for less spicy, sliced (just use half if you don't want it too hot or if its large)
2 garlic cloves
handful of cilantro
juice of one lime
about a quarter cup of diced tomato or more if you like
2 tbsps. diced white or red onions
salt to taste

Instructions

Place the jalapeno and garlic in the molcajete if using or in a shallow bowl and add a pinch of salt. Mash the garlic and jalapeno with the salt to make a paste.
Add the cilantro and some lime juice and mash to all has been broken down and no large pieces are visible. Add the avocado, mash and combine. Add your lime juice, stir and check for salt. To finish add in your tomatoes and onions and stir to combine.
Serve immediately or store in an airtight container in the refrigerator. I find that a container that doesn't leave too much room after your guacamole works the best or keeps it from getting brown on top quicker. Enjoy!

love this extravagant taco meat loaded baked potato.

October 14, 2025 by Becky Spoon

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This taco meat loaded baked potato is right up my ally. I love a baked potato. To add another of my favorite foods…Mexican food just takes it over the top.

I see loaded baked potatoes with BBQ, vegetables, all kinds of different things. Why not loaded with taco meat, enchilada sauce, Mexican Crema, sour cream and guacamole? Don’t forget Pico, Carne Asada…..the possibilities are endless!

Baked potatoes are my go to when I don’t feel well, or I don’t want to cook or I just want the ultimate comfort food….a baked potato. It’s the perfect vessel to stuff a pretty complete meal into.

love this extravagant taco meat loaded baked potato.

So what’s in this loaded baked potato?

Butter
Sour Cream
Ground beef seasoned with your favorite taco seasoning
Red Chile enchilada sauce
Shredded Cheese
Mexican Crema
Guacamole
Cilantro
Fried corn tortilla strips (optional)

I made the red Chile sauce which is the same as I use for beef enchiladas. Here is the recipe: new mexico hatch red chile

You can use a store bought enchilada sauce, any will work. One of my favorites is Hatch Red Enchilada sauce.

Here’s my guacamole recipe if you decide to make it from scratch: #1 – delicious guacamole!

Here is a similar molcajete if you don’t have one. Honestly, it is the best thing to make homemade guacamole.https://amzn.to/3LYaE8g.

love this extravagant taco meat loaded baked potato.

Might as well post those red chile enchiladas I was talking about. We Love New Mexico Hatch Red Chile Beef Enchiladas Too!

Here’s the recipe for the loaded baked potatoes!!

Taco Meat Loaded Baked potato

Print Recipe

Coursedinner, Lunch, Main Course

CuisineAmerican

Keywordbaked potatoes, guacamole, Hatch red chile sauce, loaded baked potato, potato, potatoes, taco meat, vegetables

Servings servings

Ingredients

4 large baking potatoes
1 lb ground beef
1 package of your favorite taco seasoning mix
2 corn tortillas cut into strips
oil for frying your tortilla strips
butter
sour cream
red chile enchilada sauce
Mexican crema
shredded cheese like cheddar
sour cream
guamole (either homemade or store bought)
fresh chopped cilantro
salt and pepper

Instructions

Wash your potatoes and wrap them in foil. Set the oven to 400 degrees and cook the potatoes until they are fork tender.
While the potatoes are cooking cook your meat according to your taco seasoning instructions.
Prepare your guacamole if making from scratch.
When your potatoes are done remove them from the oven and slice an opening down the middle, without going all the way through. Push from each side to break up a little.
Add the desired amount of butter to each potato along with salt and pepper to taste. Add your shredded cheese.
Top with your taco meat. Add more cheese if you like. Drizzle back and forth with the enchilada sauce and the Mexican Crema.
Top with sour cream, guacamole, your fried tortilla chips and fresh chopped cilantro.

I love Flautas de Pollo Ahogadas En Salsa Verde!

February 1, 2025 by Becky Spoon

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Flautas de Pollo Ahogadas En Salsa Verde

Chicken and Potato Flautas drowned in salsa Verde! Doesn’t this sound amazing? They are crunchy to the bite and the chicken that is mixed with soft mashed potatoes and cheese and seasonings as the filling is tender, so flavorful and absolutely mouth watering. All rolled up and quickly fried to a golden brown, these just hit the spot. They are then plated and covered with the delicious salsa Verde, lettuce, cheese and other topping of your choice These flautas stay crispy until the end and when you are finished you are looking forward to the next time you can eat them. Let’s get started with how to make these delicious flautas!

I had seen taquitos or flautas in I guess a TexMex way. I was happy when my friend that lives in Mexico taught me how to make these the right way, from Mexico. Even after her instructions I also watched several videos to make sure I was making them right. Now I do! I hope you will too!

They are not difficult, once you have your ingredients prepared. You can start the day before cooking the potato mixture with the chicken and cheese. You can make your salsa Verde a couple of days in advance and you can even roll your flautas ahead of time, safely store them covered well in your refrigerator. This will actually help them to hold together in the frying process.

These Flautas de Pollo Ahogadas En Salsa Verde, or rolled tacos filled with chicken, potato and cheese, fried and covered in salsa verde, topped with cotija cheese and crispy lettuce, truly are an absolute favorite! They are crunchy, with a well seasoned filling, and a little kick is added my topping off with a little spicy salsa verde!

Flautas de Pollo Ahogadas En Salsa Verde

These flautas will be excellent for game days this fall! or a weeknight meal. You can make the flautas ahead of time and freeze them. You can make the salsa Verde ahead also and freeze in small containers. When you are reheating the flautas, heat them in an air fryer or in the oven so they will crisp up again. Thaw your salsa and heat in a sauce pan, then top with cheese of your choice (I like the more authentic cotija crumbles) and add the crispy shredded lettuce! Perfection!

Game day, place them on a heating plate similar to this along with the salsa Verde. Have the cheese and shredded lettuce in a container on a bed of ice to keep it chilled, along with extra salsas you may want to have available. You could add chopped onions, cilantro, tomatoes and radishes as additional garnishes.

Your guest can build their own perfect Flautas. Here’s the link for the heating tray: https://amzn.to/3RKWxHh. By the way, this heating tray is on sale right now! I am a real stickler about my food being served hot!

What do you need to make these delicious flautas?

For the Salsa Verde:

Tomatillos
Poblano
White onion
Garlic
Jalapeno
Salt and Pepper
Oil

For the Filling:

Chicken
Potatoes
garlic
Onions
Muenster or Monterey Jack Cheese
Salt and Pepper

Garnishes:

There are a number of garnishes you can eat on flautas! Here’s a few you can chose from:

Thinly sliced radishes
Thinly sliced red onions or pickled red onions
Shredded lettuce.
More cheese, try cotija too

Need a guacamole recipe? Try this: #1 – delicious guacamole!

This recipe is small. Feel free to double or triple! Let me know what you think.

Flautas de Pollo Ahogadas En Salsa Verde

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Servings servings

Ingredients

For the Filling

1.5 lbs chicken breast
1/2 white onion
1 head of garlic
2 bay leaves
salt and pepper
2-4 medium potatoes, skin on
shredded muenster cheese

Salsa Verde

1 lb tomatillos
4 cloves garlic
1-2 whole jalapeno peppers, stems removed
1/4 white onion
1 whole poblano pepper
1/2 cup cooking water
1 tsp oregano
small bunch of cilantro
salt to taste
oil

To assemble

12-16 corn tortillas softened in oil or microwave
shredded lettuce
Cotija Cheese
oil for frying the flautus

Instructions

For the filling

PLace the chicken along with the other ingredients and cover with water. Bring to a boil and cook until tender. Boneless chicken breast will cook in 12-15 minutes, bone in will take a little longer.
Remove from heat when done and allow to cool so you can shred it.
Add the unpeeled potatoes to a pot of salted water and cook until tender. When done, remove from the heat and allow to cool. When you are able to handle, peel the potatoes.
Shred the chicken and add to a bowl. In another bowl, roughly mash the potatoes. Combine the chicken and the potatoes along with the grated muenster cheese. Salt and pepper to taste. Set aside

To assemble

Heat a skillet with a little oil. Heat to medium high and one at a time add the corn tortillas to soften and quickly remove them.
Fill each tortilla with the chicken mixture until all are complete. Heat a skillet and fill with enough oil to fry the flautas. Heat to medium high and continually turn them to prevent burning.
Drain on a wire rack or paper towels.
To assemble:
Spoon some of the Salsa verde onto the plate, Place 3 or 4 flautas on top. Ladle more sauce on top. Add shredded lettuce, Cotija cheese. Enjoy,
Additional garnishes can be thinly sliced onions or pickled onions. Crema would be great. Guacamole or sour cream, yum.

We Love this #1 Hatch Green Chile Stew

January 20, 2025 by Becky Spoon

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We Love Traditional Hatch Green Chile Stew

Traditional Hatch Green Chile Stew has been a family favorite for years. I mean WE really love Traditional Hatch Green Chile Stew! It is loaded with tender pork, some potatoes, a beautiful gravy created from long and slow simmering, and of course the Hatch Green Chile.

This is just one of those stews that you may not be familiar with unless you have traveled to New Mexico. The Hatch green and red chile are unique to the area and they are amazing in taste, both of them, and we absolutely love both. You can get mild, medium or hot. I tend to use a combination of mild with a medium or a hot. We like a little kick, but not too hot to eat!

The harvest of the green Chile is seasonal. When you are in New Mexico, and even now in Texas you will find fresh green chilies and they will roast them for you. I store them in individual bags in the freezer for future use. You have to try them if you haven’t already! One of our favorite uses of the frozen green Chile in the freezer throughout the year is the Hatch Green Chile Stew! I’ve ordered them online when I have missed the harvest.

Roasted Hath Green Chile — Roasted Hatch Green Chile

I’ve ordered them form Hatch Chile Store many times. You can get them fresh or roasted, you can get them peeled and chopped, frozen which I prefer these days.

Green chile, just like Red chile is available in mild, medium, or hot. If you aren’t familiar with these chiles, I’d start with mild and medium. I have used Hot before and have not been able to eat it because it was fire. So I usually buy mild and medium and depending on the heat of the medium, I’ll add some medium because a little heat is good. You may be able to handle a lot of heat. My husband could…..but I can’t do too hot.

You can actually get 505 Southwestern brand from Amazon. https://amzn.to/4h5svb4. I think you can get these also from HEB also and I have used this brand often.

We Love Traditional Hatch Green Chile Stew

I make a lot of recipes with New Mexico Hatch Green Chile. Another recipe I have on the blog is my green chile enchiladas. Here’s the link. We Love New Mexico Hatch Green Chile Beef Enchiladas

New Mexico Hatch Green Chile Beef Enchiladas

I like both recipes. They are both absolutely delicious. You need nothing to serve with this stew except for some flour or corn tortillas. You’ll need a lot of tortillas to sop up the ever last bite of this Chile goodness!

What do you need for this dish?

olive oil or vegetable oil
pork shoulder
onion
garlic
flour (if you are gluten free a masa slurry will work)
fresh tomatoes
Hatch green chiles
jalapeno
salt
pepper
sugar
chicken or beef broth
*Potatoes are optional…they are not traditional, but I love the addition of potatoes

Here’s the recipe! Let me know what you think!

Traditional New Mexico Green Chile Stew

Print Recipe

Coursedinner, Lunch, Main Course

CuisineMexican, new mexico

Keywordgreen chile, green chile stew, hatch, hatch green chile, New Mexico, new mexico green chile stew, pork, traditional

Servings Servings

Ingredients

2 tbsp olive oil or vegetable oil
2 lbs pork, cut into 1-inch pieces (I use pork butt, shoulder)
1/2 Cup onions, chopped
1 clove Garlic, minced
1/4 cup Flour (if you are gluten free a masa slurry will work perfectly after the pork is tender and your stew has completed)
2 cups fresh tomatoes, peeled and chopped
2 Cups fresh green chiles, roasted, peeled and chopped or 2 cups frozen green chiles (or good quality in a Jar like 505 Southwestern)
1 fresh jalapeno pepper, chopped
1 tsp salt
1 tsp freshly ground black pepper
1 tsp sugar
1 cup Chicken or beef broth (more if needed)
2-3 large russet potatoes, cut into the size of your choice The potatoes are optional…they are not Original, but I like my stew with potatoes

Instructions

Heat olive oil in 4-quart Dutch oven with cover. Add pork and cook until lightly browned. Add onion and garlic and stir with meat. Add flour and stir 1-2 minutes. Add tomatoes, green chiles, jalapeno (if using), salt, pepper and sugar. Mix to incorporate. Add broth. Lower heat. Cover pot and simmer for 1- 1 1/2 hours until meat is tender. Serve with flour tortillas, or corn if you prefer.

Bob Armstrong Dip – You will love this TexMex favorite!

December 31, 2024 by Becky Spoon

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Bob Armstrong Dip is a TexMex favorite! This is perfect for anytime, but especially necessary for parties, game day, you name it. Who doesn’t love the combination of seasoned beef with delicious queso and guacamole? If you’re from Texas you know exactly what I mean if you’ve been to Matt’s . Run to the store in the morning, get the ingredients you need and you can throw this together! And it is so good!

I should say this is a “Copycat” recipe, and there are many out there. I added my own touches here and there trying to very closely find the same taste as the original in his restaurant Matt’s El Rancho in Austin. This recipe is from an Austin magazine that and I hope its as close to Matt’s as possible. Just like I did, add your own twist to these simple ingredients, but this will get you started.

what do you need for this recipe?

For the Meat:

Ground beef
Red or green bell pepper
onions
celery
garlic powder
cumin
chili powder (my addition)
salt
pepper

For the Guacamole:

Ripe Avocados
Juice of a lemon or lime
Granulated garlic powder
vegetable oil
Small Roma tomato, very finely diced (you can omit the tomato)

For the Queso:

Celery
Red bell pepper
White onion
Poblano pepper (I used jalapeno)
Roma tomato
American Cheese

The History of Famous Bob Armstrong Dip

Do you know the history of Bob Armstrong Dip? Here you go!

The History of Bob Armstrong Dip, According to Bob Armstrong

Whenever Bob Armstrong dines at classic Tex Mex restaurant Matt’s El Rancho, he gets up from his table and circles the room. If he spots a group gathered around a bowl of queso heaped with taco meat and guacamole, the former Texas Land Commissioner leans in and asks, “Are you enjoying that?”

They usually are. The appetizer is the restaurant’s most popular dish; Matt’s chef estimates they sell at least four hundred a week. Most patrons order it by asking for “a small Bob” or “a large Bob.” Its full name is Bob Armstrong Dip.

After discovering the table is enjoying his namesake, he announces, “I’m Bob Armstrong.” Matt’s El Rancho tends to be packed with regulars who have been ordering the Bob for years. People gasp. They request photos and autographs. Even during this interview, Armstrong could not stop himself from visiting tables. Matt’s could not have picked a better regular to name a menu item after. Bob Armstrong’s dip is famous, and he loves it.

Matt’s El Rancho opened in 1952 on what is now Cesar Chavez downtown, and quickly evolved from a tiny restaurant serving plate lunches to a Tex Mex destination for politicians, sports writers, and other movers and shakers in mid-century Austin, including LBJ.

In the Matt’s El Rancho cookbook MexTex: Traditional Tex-Mex Taste, Matt Martinez Jr. tells the following story of the dip’s creation: Bob Armstrong came into the kitchen and asked a teenaged Matt Martinez to whip him up “something different.” On a whim, Martinez added taco meat and guacamole to a bowl of queso, and when Bob Armstrong tasted it, “his eyes got as big as saucers.” Back at the Capitol, Armstrong ignited a craze for the new dish he’d had, which politicians started calling “that Bob Armstrong dip.”

Now in his 80’s, Armstrong does not get out to Matt’s as much as he used to. But along with his wife Linda Aaker and son William he recently joined Eater to talk about his unlikely namesake. It was not uncommon for politicians and other regulars to go into the kitchen at Matt’s; Bob and Matt, Jr. knew each other well by the time he made his famous request.

As Armstrong recalls, he was starving, and poked his head in the kitchen asking for a quick snack, something filling and fast. As to why the dip became an icon, Armstrong says that like everything else at Matt’s, their use of fresh and good quality ingredients “makes all the difference.”

There you go! The story behind this dip. Matt Martinez has a great simple cookbook too! Here’s a link for that: https://amzn.to/2UidcE4.

I have this cookbook. It does not disappoint!

More appetizers:

chicken lettuce wraps

Here’s the easy Bob Armstrong Dip Recipe!

Bob Armstrong Dip

Print Recipe

CourseAppetizer

CuisineTexmex

Keywordappetizer, dip, guacamole, pico de gallo, queso, sour cream, texmex

Ingredients

8 oz ground beef
1/4 cup white onion, finely diced
1/4 cup red bell pepper, finely diced
1 stalk celery, finely diced
1/2 tsp granulated garlic (plus more to taste)
1/2 tsp ground cumin (plus more to taste)
1/2 tsp chili powder (plus more to taste)
salt and pepper to taste

For the Queso

1 stalk celery
1/2 1/4 white onion
1 large jalapeno (seeded if you like)
1 roma tomato
1/4 red bell pepper
enough water to cover the above ingredients
American Cheese
I added juice from pickled jalapenos and a pinch of cumin

For the Guacamole

2 avocados, peeled and pits removed
juice of 1/2 lemon or lime or to taste
1/2 tsp granulated garlic
salt and pepper
1 roma tomato, finely diced (optional)

Instructions

For the Meat

Heat a pot over medium heat, then add all the ingredients. Cook, stirring, until the onion is translucent and the meat is cooked, about 5 minutes. Most of the liquid should evaporate, but the mixture shouldn’t be dry. Keep warm while you prepare the other components.
Note: Because I didn't want large pieces of onions, celery and peppers I added the vegetables to a food processor and pulsed them to almost a puree with, still some texture, but no big pieces.
Do Ahead: The meat can be made 1 day ahead. Cover and chill. Reheat before assembling.

For the Queso

To a saucepan add the celery, bell pepper, onion, jalapeno and tomato and add enough water to barely cover. Bring to a boil and cook until the skin starts to come off the tomato and the vegetables have started to soften. With a slotted spoon remove the vegetables to a food processor and puree. While you are doing continue to simmer the water that you cooked the vegetables in allowing it to reduce a little. After it has reduced a little, add the vegetable mixture back in to the water, turn the heat down to low, and gradually whisk in the cheese. Cook until the cheese has completely melted, stirring consistently. If you walk away, you may scorch the cheese and you will have to start over. At this point, taste to see if you want to add a little more cumin, and I added some of the liquid from a jar of pickled jalapenos.
Do Ahead: Queso can be made 1 day ahead. Cover and chill. Reheat before assembling.
How to assemble
Pour the hot queso into a wide, shallow serving bowl. Add a scoop of meat and a scoop of guacamole, about 1/2 cup of each. Do not mix. Guests should combine the queso, guacamole, and ground beef together with tortilla chips as they eat it.
Enjoy!

A Favorite in Mexico, Simple Entomatadas with Fried Eggs

October 26, 2023 by Becky Spoon

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Entomatadas with fried eggs is a delightful traditional Mexican dish made from tortillas bathed in a rich and flavorful tomato sauce. These scrumptious tortillas, known as entomatadas with fried eggs, are particularly popular in the beautiful region of Oaxaca, Mexico, where they are often enjoyed for breakfast.

Typically, they are served with eggs or tasajo, a type of jerky-like meat native to the area. I recently prepared them for breakfast, and I was pleasantly reminded of just how delicious they can be.

The best part? You can have them ready in less than 30 minutes! For those who might be short on time, consider making the sauce a day in advance.

One of my favorite ways to enjoy entomatadas is with fried eggs, adding a rich and satisfying twist to this classic dish.

One of my favorite ways to enjoy entomatadas with fried eggs is with fried eggs, adding a rich and satisfying twist to this classic dish.

You can double the recipe and freeze the extra sauce, which makes for a quick meal later on. Next time, all you need to do is heat it up and soften your tortillas in hot oil before folding them.

It’s a simple yet satisfying dish that can easily become a family favorite.

I first came across a recipe for entomatadas through a YouTube video, and I have been hooked ever since. This particular recipe comes from one of the numerous cookbooks I treasure that focus on Mexican cuisine.

The book is titled *Oaxaca al Gusto: An Infinite Gastronomy* by Diana Kennedy, which was honored with the James Beard Foundation Book of the Year award in 2014. The moment I began reading it, I felt an urge to start cooking right away.

I’ve experienced the rich culinary heritage of Oaxaca, Puebla, Tlaxcala, and many other beautiful towns in Mexico, including Mexico City and the serene beaches of Baja California. My culinary adventures also took me to the Caribbean areas like Tulum and vibrant cities like Guadalajara.

You can find the book here: https://amzn.to/3MdNfzG. I highly recommend it to anyone who shares a passion for traditional Mexican cooking.

Just look at how delicious this dish looks! The vibrant colors of the sauce combined with the bright yellow of the fried eggs make entomatadas with fried eggs a feast for the eyes as well as the palate.

Just look at how delicious this dish looks! The vibrant colors of the sauce combined with the bright yellow of the fried eggs make it a feast for the eyes as well as the palate.

Adding entomatadas with fried eggs to your breakfast repertoire can truly elevate your morning routine.

Entomatadas with fried eggs are not only easy to prepare but also a fantastic way to start your day with a hearty breakfast that is sure to satisfy.

The simplicity of this dish does not take away from its incredible flavor. In every bite, you can experience the harmonious blend of the freshly made tomato sauce with the soft, warm tortillas.

Diana Kennedy elaborates on the essence of entomatadas with fried eggs in her book, stating that they are ‘literally tortillas bathed in a tomato sauce,’ making them a beloved breakfast dish in Oaxaca.

The versatility of entomatadas with fried eggs is part of what makes it so appealing. Whether you enjoy them plain or with protein, they never fail to deliver a delicious experience.

Entomatadas are not only easy to prepare but also a fantastic way to start your day with a hearty breakfast that is sure to satisfy.

Diana Kennedy elaborates on the essence of entomatadas in her book, stating that they are ‘literally tortillas bathed in a tomato sauce,’ making them a beloved breakfast dish in Oaxaca.

Depending on your preference, they can be served on their own, topped with eggs, or accompanied by a slice of tasajo.

The versatility of this dish is part of what makes it so appealing. Whether you enjoy them plain or with protein, they never fail to deliver a delicious experience.

Sounds tempting, right? They are truly as good as they sound, and once you make them, you will understand why they have earned such affection among locals and travelers alike.

How to Make Entomatadas with Fried Eggs

To make entomatadas, begin by heating a small amount of oil in a skillet. Fry the tortillas one by one, making sure to lightly cook both sides; they should remain soft and not become crispy around the edges.

After frying, place them on paper towels to drain any excess oil and repeat the process for the remaining tortillas, adding more oil as needed. This step is crucial as it ensures the tortillas maintain their texture and flavor.

Once the tortillas are lightly fried, dip each one into the hot tomato sauce, making sure they are well-coated. Fold them into quarters and arrange them on a warm serving dish or individual plates.

Pour any remaining sauce generously over the top, and don’t forget to garnish with diced onion, crumbled cheese, and freshly chopped parsley for added flavor and color.

Entomatadas with fried eggs is not just a dish; it’s a celebration of friendship, family, and the rich culinary heritage of Mexico.

To make your entomatadas with fried eggs even more unique, consider experimenting with different toppings.

If you choose to top them with a fried egg, arrange the quartered tortillas beautifully on the plate, allowing the egg to sit perfectly on top, creating an inviting presentation that’s hard to resist.

If you’re looking for more breakfast ideas that are both easy and delicious, you might also love this! love these easy and delicious breakfast quesadillas!The combination of cheese and savory ingredients is sure to please anyone at the breakfast table, just like entomatadas with fried eggs!

In summary, preparing entomatadas with fried eggs is not just about making a meal; it’s about embracing a rich culinary tradition that ties back to the heart of Mexican culture.

The combination of fresh ingredients and the simplicity of preparing entomatadas with fried eggs make it an ideal recipe for those busy mornings when you still want to enjoy a warm and comforting plate.

Each bite of the entomatadas with fried eggs is a reminder of the warmth and hospitality found in Mexican kitchens.

So gather your ingredients, and treat yourself and your loved ones to a plate of entomatadas with fried eggs that truly celebrates the flavors of Mexico. Enjoy!

Finally, don’t forget to pair your entomatadas with a refreshing beverage. A classic option is a glass of fresh orange juice or a traditional Mexican drink like horchata, which complements the flavors perfectly.

Enjoy your meal, and remember that the joy of cooking comes from sharing these wonderful experiences with those you love.

Entomatadas with fried eggs is not just a dish; it’s a celebration of friendship, family, and the rich culinary heritage of Mexico.

To make your entomatadas even more unique, consider experimenting with different toppings. Avocado slices, diced radishes, or a drizzle of crema can elevate the dish even further.

Additionally, if you’re feeling adventurous, you can try adding different proteins like shredded chicken or sautéed mushrooms to the filling for an extra layer of flavor.

The key is to enjoy the process of creating a dish that not only tastes amazing but also reflects your personal touch and preferences.

In summary, preparing entomatadas is not just about making a meal; it’s about embracing a rich culinary tradition that ties back to the heart of Mexican culture.

The combination of fresh ingredients and the simplicity of the preparation make it an ideal recipe for those busy mornings when you still want to enjoy a warm and comforting plate.

Each bite of the entomatadas is a reminder of the warmth and hospitality found in Mexican kitchens.

So gather your ingredients, and treat yourself and your loved ones to a breakfast that truly celebrates the flavors of Mexico. Enjoy!

Entomatadas with Fried Eggs

Entomatadas are corn tortillas bathed in a tomato sauce! They are very popular in Oaxaca, Mexico for breakfast.

Print Recipe

CourseBreakfast, dinner, Main Course

CuisineMexican

Keywordauthentic mexican food, corn tortillas, eggs, entomatadas, fresh tomato sauce, huevos, huevos rancheros, mexican, mexican food, Mexican food for breakfast, oaxaca, tortillas

Servings servings

Ingredients

The Sauce

2 tbsp vegetable oil
1/2 medium white onion, thinly sliced
2 small garlic cloves, peeled
2 chiles de agua, toasted, skinned and seeded or substitute jalapenos, toasted only
1 1/2 lbs. Roma tomatoes, quartered and cooked in very little water
2 large sprigs epazote
salt to taste

Preparing the Entomatadas

1/4 cup vegetable oil
12 tortillas about 6 inches in diameter
1 medium white onion, cut in thin half moons
3/4 cup queso fresco or shredded quesillo
1 small bunch flat-leaved parsley, torn into small pieces

Instructions

Assembling the dish

Heat a little of the oil in a skillet and fry the tortillas, one by one, lightly on both sides; they should not become crisp aground the edges, just soft. Drain on paper towels and proceed with frying the rest, adding more oil as necessary.
Dip the tortillas, one by one, into the hot tomato sauce, fold into four and place on a warm serving dish or on individual plates. Pour the remaining sauce over, If you are adding an egg or eggs, fry them to your liking and place on top of the entomatadas, then and garnish with the onion, cheese, and parsley.

For the Sauce

Place tomatoes, the serrano or jalapeno pepper, and garlic cloves in a saucepan and cover with water. Cook over medium heat for about 15- 20 minutes until soft.
Mix the 1/4 cup of the onion with the crumbled cheese and set aside.
Once tomatoes and pepper are cooked, place in a blender and process until you have a very smooth sauce.
Heat 1 Tablespoon of vegetable oil in a skillet over a medium high heat. Add the rest of the onion and cook until transparent and slightly browned, about 5 minutes.
Add the tomato sauce to the skillet and cook for about 2 minutes, season with salt, and then turn the heat to low and simmer for about 6-8 minutes.