authentic mexican food

A Favorite in Mexico, Simple Entomatadas with Fried Eggs

October 26, 2023 by Becky Spoon

Entomatadas are tortillas bathed in a tomato sauce! They are very popular in Oaxaca, Mexico for breakfast. They are served with eggs or a jerky like meat from that region. I made them for breakfast today and I had forgotten how delicious they are. Literally, I had them made in less than 30 minutes. You could make the sauce the day before, double the recipe and freeze so that next time it’s a matter of heating and softening the tortillas in hot oil and folding.

I have made these before from a Youtube video. This recipe is from one of the very many cookbooks I have on the foods of Mexico. This book is Oaxaca al Gusto, An Infinite Gastronomy by Diana Kennedy. This book won the James Beard Foundation book of the year in 2014. I’ve just started reading and I’m ready to cook from it since I have spent a lot of time in Oaxaca, Puebla, Tlaxcala and surrounding towns, Mexico City, Baja California, the Caribbean areas like Tulum and other areas like Guadalajara. Here’s the link for the book: https://amzn.to/3MdNfzG

Just look at how delicious this dish looks. They are very easy too.

This is what Diana Kennedy writes in her book about Entomatadas “Entomatadas, literally tortillas bathd in a tomato sauce, are a very popular breakfast dish in Oaxaca. They are either served alone, with eggs or with a piece of tasajo.” Sounds delicious, right? They are so good.

How to Make Entomatadas with Fried Eggs

To make heat a little of the oil in a skillet and fry the tortillas, one by one, lightly on both sides, they should not becove crisp around the edge. Drain on paper towels and proceed with frying the rest, adding more oil as necessary.

Then, 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 them and garnish with the onion, cheese and parsley. If you are toping with a fried egg, arrange the 4 tortillas fourths on a plate,

Here’s another breakfast dish I think you will love! love this breakfast quesadilla!

Entomatadas with Fried Eggs

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

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Course Breakfast, dinner, Main Course

Cuisine Mexican

Servings 6 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

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.

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

this. authentic mexican tortilla soup.

October 22, 2021 by Becky Spoon

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Authentic Mexican Tortilla Soup is all about the broth. You cannot create these flavors unless you start with dried chile that you soak in hot water and puree with tomatoes, garlic and onions. Creating authentic dishes from Mexico are so simple and easy after you learn about the dried chile. This soup has ancho and pasilla chile. This is a pasilla chile:

and, this is the Ancho Chile:

I can find them in my local grocery stores, but if you can’t you can order them online. https://amzn.to/3bvSPdc

and the Pasilla chile https://amzn.to/3lSM7mq

These chiles are part of the “Holy Trinity” for making authentic Mexican food. Here’s an article you may find interesting: http://benitosmexican.com/news/mexican-chili-peppers-holy-trinity/

this. authentic mexican tortilla soup.

I start this wonderful broth by seeding and removing the stems form the chile. Then I place them in hot water to soften for about 20 minutes. While they are soaking I fry a bunch of tortilla strips that I’ll use to garnish the soup, but I’ll add a handful to the puree . After the chiles have softened I add them to my Nutribullet along with onions, tomato, garlic, some tortilla chips along with some of the water I soaked the chile in and blend to a smooth puree.

If you don’t have a Nutribullet, use your food processor, and process until smooth. The Nutribullet is great though because the puree is so smooth you really don’t have to strain the broth to eliminate any left behind skins from the chile. https://amzn.to/32WK340

Please don’t be reluctant to try using these dried chile recipes. Another recipe I think you will love is this Birria, a Mexican stew using chuck roast and all of these delicious chiles. Here’s the link: https://the2spoons.com/amazing-birria-a-mexican-stew/.

this. authentic mexican tortilla soup.

I hope you make this recipe and all of my other recipes. This really is so delicious. I love authentic recipes. Maybe it’s my age. I don’t know. But I really love the flavors created by different cultures.

Just a couple of tips before you start, slice your tortillas the day before and leave on your counter to dry out so they don’t absorb so much oil and have an extra pasilla chile to fry after you fry your tortilla strips to garnish your soup with. Enjoy! This really is delicious.

authentic mexican tortilla soup.

5 from 1 vote

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Course Main Course

Cuisine Mexican

Ingredients

10 corn tortillas, cut into thin strips
1/2 cup oil for frying the tortillas
2 pasilla chiles, one thinly sliced for frying for a garnish
1 ancho chile
3 cloves garlic
1/2 onion
1 lb tomatoes
3 Epazote sprigs (substitute Cilantro if not available)
7 cups chicken stock
3/4 tsp plus more if needed chicken bullion
salt to taste

Garnishes

1 avocado, sliced
queso fresco, crumbled
mexican crema or sour cream
2 chicken breast, shredded or torn in pieces (optional)

Instructions

Thinly slice your tortilla strips the day before and allow to sit at room temperature to dry out a little.
Remove the seeds and stems from the chiles. Bring a small saucepan of water to a boil and remove from the heat. Add the chiles, reserving one to cut into pieces to fry, and allow to soften about 20 minutes.
While the chile is softening, add about 1/2 inch of oil to a pan or skillet and in batches quickly fry your tortilla strips until they have browned being careful not to burn. Remove from the oil and drain on paper towels. Add the chile that you sliced into small pieces and quickly fry and remove to prevent overcooking, as it will burn fast. Drain and set aside.
Add the tomato, onion, garlic, the chiles, a handful of the fried tortilla strips and some of the water that you soaked the chile in to a blender or to a Nutribullet if using. If you use a blender you will need to strain the sauce. Add the sauce to the oil you fried the tortilla strips and add 3/4 teaspoon chicken bullion. Simmer in the oil for about 20 minutes. Add the chicken stock and the epazote and simmer an additional 20 minutes. Check for seasoning and add more chicken bullion if needed. Cook an additional 10 minutes.
To serve: If using chicken breast add a little to the bottom of each bowl, then top with a handful of the tortilla strips. Ladle the broth over the chicken and tortilla strips. Garnish with Queso Fresco, the fried chile, avocado slices or chunks, Mexican Crema or Crème Fraiche and a little cilantro if you like. Enjoy!

Keyword ancho chile, authentic mexican food, corn tortillas, mexican food, pasilla chile, soup, tortilla soup, tortillas

Taco Tuesday – Easy Tacos Al Carbon

January 21, 2020 by Becky Spoon

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Taco Tuesday could not be any more simple than these Tacos Al Carbon! Paper thin strips of steak tossed on the grill that are ready in minutes! Throw some onions slices on, make a quick Pico de Gallo with avocado and you have a delicious taco!

I have friends that live in Cabo and this is how they make tacos. They buy steak or beef and have the butcher cut it very, very thin. Just seasoned with salt and pepper, they throw it on the grill and it just takes a few minutes to cook. It is not cooked medium rare like we cook beef in the states, but they cook to well done and a little charred. Absolutely delicious! They then dice it into cubes! Perfection. They also throw onions on the grill or wrap in foil and place that on the grill.

Taco Tuesday – Easy Tacos Al Carbon

I used ribeye this time because I was at the store and they had ribeye steak cut paper thin. You know like you’d get for a Philly Cheese Steak Sandwich! Love those! Need to add those to my blog! Anyway, back to this recipe, they had a top round that was sliced super thin too.

I used flour tortillas. I used the fresh made flour tortillas from my local HEB. They are delicious! Here’s a link for those: https://www.heb.com/product-detail/h-e-b-select-ingredients-flour-tortillas/465326.

I topped it with a simple Pico de Gallo that I added avocado. Here’s the link for the pico. https://the2spoons.com/pico-de-gallo-with-avocado/.

Taco Tuesday – Easy Tacos Al Carbon

Here’s the easy recipe!

Tacos Al Carbon

Print Recipe

Course dinner, Lunch, Main Course

Cuisine Mexican

Servings 2 servings

Ingredients

1 1b paper thin steak (ribeye, top round, sirloin)
extra virgin olive oil
salt and pepper
1 onion, sliced in thick slices
Pico de Gallo
4 flour tortillas

Avocado Pico de Gallo

Tomatoes
Purple Onions
Jalapeno
Cilantro
Salt
Lime Juice

Instructions

I didn't add amounts because you can use this recipe to make any amount. Dice the tomato, onions, jalapeno, cilantro and toss. Dice the avocado and add to the mixture. Add the lime juice and a little salt. Start with one lime and a little salt, then adjust as needed or to your taste. This won't keep a long time because all the ingredients are fresh but it won't last anyway…it is addictive!!
Start your gas grill, get your charcoal grill ready, whatever method you are using. Add a little olive oil to the onion slices and salt them. Place them on the grill, or an alternative is to wrap it in foil and place it on the grill.
Add a little extra virgin olive oil to the beef slices. Sprinkle with salt. Heat the grill you are using, charcoal or gas. When hot add the steak and cook until no red is showing, flip and cook the other side. This literally takes minutes. When done remove from the heat and tent with foil and allow to rest.
Cut the beef into cubes, or small bites. Heat your tortillas on a hot griddle or skillet. Place flour tortillas on a plate, add the grilled onions, top with the Avocado Pico de Gallo. Serve with lime wedges and your favorite salsa if you like!
Enjoy!

Keyword al carbon, pico de gallo, Steak Tacos, taco tuesday, tacos, tacos al carbon