Tuesday, March 24, 2015

Tomato Enchiladas (Entomatadas)

Tomato Enchiladas (Entomatadas)

It would be amazing if I had all the time (and energy) in the world to cook, but that is not the case. 
Having a full time wife is a lot of work and she gives me no time for those pleasures. Also there is the age and energy factors that limit my ability to do cook as much as I want. But... one thing is having limited time to prepare food and another is to eat whatever. Sometimes easy to prepare recipes is the way to go.

This tomato enchiladas, which are called Entomatadas in México are one of my favorite last minute dishes (and I have to admit that I am the King of Wing (I can wing any meal with any ingredient I have in hand)... so... this is a non-spicy Mexican dish that will make you  look that you know what you are doing.

The kid that claims to be my son is not a huge fan of this kind of dishes (he rather have some Thai food...ouch!!!!) but, what can I say: I swear he is not mine... probably that is why I call him Sue-she-mean.

So...get ready for a fast and fantastic easy to make Mexican dish:

Tomato Enchiladas

Cooking Time: 1 Hour   Makes 4 servings

Ingredients

4 Kg Tomatoes (large) 
1 Onion (medium)
1 Garlic clove
- Seasoning to taste
12 Corn Tortillas (do not use flour tortillas!!!!)

4 Tbsp Oil
600 g. cheese that melts nicely (Monterrey jack... fortina)*


Cooking Instructions

1. Cut the tomatoes, garlic and the 1/2 the onion. Blend perfectly . Reserve.

2. Heat one tablespoon of oil in a frying pan. Once warm, add the tomato mixture and add a cube of chicken -or beef- broth (or your favorite seasoning for a tomato sauce) and cook covered for 30 minutes in LOW heat. Stir occasionally.

3. While the tomato sauce is cooking, we are going to dice the remaining onion. I like to dice it quite small. Reserve. 

4. Shred the cheese. Some people like Fortina cheese because it melts wonderfully. I like that one and also I like Manchego or Monterrey Jack cheese. Your choice (please do not use Philadelphia or Blue cheese...). Usually 15o grms. per guest is enough cheese. Reserve.

5. By now the sauce should be ready. Taste it and, if necessary, season a bit more. We should be ready for the final step.

6. Put 3 tablespoons of oil and heat in a frying pan. Medium heat. 

7. Warm the corn tortillas (3 at the same time, which is one serving). Once the tortilla is soft we are going to pass them trough the heated oil both sides and place the first fried tortilla on a plate.  

7. Stuff the oiled tortilla with some of the diced onion and plenty of cheese. Don't be stingy for crying out loud! 

8. Fold and repeat the process 3 times per dish. Stock the tortillas (that should look like a folded quesadilla) nicely on the plate and top with plenty of the tomato sauce. Spread more cheese on top and serve. The cheese on top will melt, otherwise put the plate for 30 seconds in the microwave.

 9. Repeat the process 3 more times to get the 4 servings.

10. Garnish with some sliced onion, some cheese. I like to have refried beans with this dish (on a side)... it always works.

10. Open a Tecate beer can for you (you deserve it...you cooked the meal...)  and offer some plain water for your family and guests...

 11. Enjoy!

* You can also stuff the entomatadas with shredded chicken or pulled pork and the end result will be as good as with the ones with cheese.

** The photo is not mine. As every time I prepare these is a fast and easy solution for dinner...I forget to take a picture. Next time...