Entomatadas
Cooking Con Claudia · ♥ 2.3K likes · 32.6K views · 4 min video
Read about chicken in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 tsp oregano
- 2 tbsp chicken bouillon
- 10 whole roma tomatoes
- piece of onion
- 2 whole jalapenos
- 3 whole chiles de arbol
- water
Put the roma tomatoes, onion, jalapenos and chiles de arbol in a saucepan, cover with water and bring to a boil over high heat.
Transfer the tomatoes and chiles to the blender; empty the water out of the pot.
- 3 cloves garlic cloves
- 2 whole bay leaves
- ½ cup water
Add garlic cloves, bay leaves, oregano, chicken bouillon and half a cup of water; blend until smooth.
- oil
Heat a little oil in the dry saucepan over medium heat, pour in the sauce and bring to a simmer.
- salt
Taste for salt and adjust with salt or more chicken bouillon; keep the sauce on the lowest setting so it stays hot.
- oil
- tortilla
Heat oil covering the bottom of a pan over medium heat; lightly fry each tortilla about 5 seconds or until it bubbles, then remove.
- leftover chicken
- queso fresco
- onion
Dip each tortilla in the sauce, fill with chicken, queso fresco and onion, and place on the plate with some sauce; repeat.
Dipping and filling the entomatadas
- crema mexicana
- cilantro
- tomato slices
Top with sauce, drizzle crema mexicana, and top with queso fresco, cilantro and tomato slices.
Topping and serving