This typical Oaxacan dish can be served as breakfast, light supper, or as a main meal accompanied by grilled meat or chicken. It is also fine as an appetizer or snack. The depth of flavor in this sauce is obtained by roasting the ingredients on a dry comal or skillet before blending them.
- 1 pound roma tomatoes
- 2 medium white onions
- 4 large cloves garlic
- 2-3 serrano chiles, seeded if less “heat” is desired
- whole peppercorn and whole allspice, 1 of each
- 1 tablespoon lard or corn oil
- 12 medium tortillas
- 1/4 pound queso fresco or mild feta cheese
- 2 tablespoons chopped parsley
Roast the tomatoes on a dry comal or griddle, turning with tongs until charred on all sides. Peel and set aside. Peel and cut one of the onions in half crosswise; char the cut side on the comal. Char the garlic cloves, unpeeled, on the comal, then peel. Lightly toast the chiles on the comal. Place the tomatoes, onion, garlic, chiles, peppercorn and allspice in a blender with just enough water to allow movement of the blades, and puree.
In a medium saucepan, heat the oil or lard, add the puree, lower heat to medium-low and cook for about 10 minutes, making a thick sauce. Add salt to taste.
Soft-fry the tortillas in just enough oil to make them soft, making sure they do not become crisp. Drain on paper towels. Fold each tortilla in half, then in half again, and dip into tomato sauce.
Peel and thinly slice the remaining white onion. Place entomatadas on plates, ladle additional sauce over them, and garnish with sliced onion, crumbled queso fresco and chopped parsley.