Entomatadas with Fried Eggs
Entomatadas are corn tortillas bathed in a tomato sauce! They are very popular in Oaxaca, Mexico for breakfast.
Print Recipe
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.