El Almuerzo En 10 Minutos Más Sabroso De mi Rancho A Tu Cocina

Ingredients

• 4 pieces Ripe Tomatoes (medium size, washed and quartered)
• 2 pieces Cerrano Chilies (stem removed, rinsed)
• 1 small White Onion (half for sauce, half for garnish, sliced into thin strips)
• 2 pieces Garlic Clove (peeled)
• 2 tablespoons Vegetable Oil (for sautéing sauce and lightly frying tortillas)
• 8 pieces Corn Tortillas (2‑inch diameter, fresh)
• 1/2 cup Queso Fresco (crumbled)
• 1/4 cup Crema Mexicana (room temperature)
• to taste Salt (preferably kosher or sea salt)

Instructions

1. Boil Tomatoes and Chilies

   Fill the large pot with water, bring to a boil, add the quartered tomatoes, whole cerrano chilies, half of the sliced onion and the garlic cloves. Boil for about 5 minutes until the tomatoes are soft and the chilies are tender.

   Time: PT5M

   Temperature: boiling

2. Blend the Sauce

   Drain the vegetables, transfer them to the blender, add a pinch of salt and blend until smooth. If the sauce is too thick, add a splash of the cooking water.

   Time: PT5M

3. Simmer and Thicken

   Return the blended sauce to the pot, add the remaining 2 Tbsp oil, and simmer over medium heat for 10 minutes, stirring occasionally, until it reaches a slightly thick consistency suitable for coating tortillas.

   Time: PT10M

   Temperature: medium heat

4. Lightly Fry Tortillas

   Heat a clean skillet over medium‑high heat, add a thin drizzle of oil, and quickly fry each tortilla for about 15 seconds per side—just enough to warm and soften them without making them crispy.

   Time: PT5M

   Temperature: medium‑high heat

5. Assemble Entomatadas

   Place a warm tortilla on a plate, spoon a generous amount of the tomato‑chili sauce over it, sprinkle crumbled queso fresco, add a dollop of crema, and finish with a few strips of raw onion and a slice of fresh tomato for freshness.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

30 g

Fat

10 g

Fiber

3 g