- 5 large Beefsteak tomatoes or 10 plum tomatoes, roasted
- 2 poblano peppers, roasted and thinly sliced
- 1/2 onion, sliced lengthwise
- 4 Tbsp. oil
- Salt to taste
Grind the tomatoes in a blender, add salt to taste, set aside.
In a skilet, heat oil then fry onion and peppers until onions are soft. Add the tomato and let simmer for 5 minutes.
Serve hot over Spinach and Cheese Tamales