Entomatadas without ChilesEntomatadas without Chiles

Yields 12 enchiladas / Serves 4

Because of its mild flavor, this version is a particular favorite of small children.

INGREDIENTS

For the sauce:

  1 pound (454 grams) Roma tomatoes

  1 medium white onion, divided (½ reserved for garnish)

  2 cloves garlic, peeled

  2 tablespoons (30 ml) vegetable oil

  Kosher salt to taste

For the assembly:

  12 corn tortillas

  Vegetable oil as needed for softening tortillas

For the garnish:

  ½ cup (60 grams) queso fresco, crumbled

  ½ reserved medium white onion, peeled and cut into thin, half-moon slices

  Parsley or cilantro sprigs

DIRECTIONS

Start with the sauce:

  Place the whole tomatoes in a saucepan.

  Add ¾ cup (178 ml) water, cover, and bring to a boil over medium-high heat. Cook until the skins of tomatoes are bursting, 2–3 minutes. Turn off heat, cover, and let the tomatoes cool in the pot.

  Cut the onion in half, pole to pole. Peel and coarsely chop one half. Peel other half and cut thin half-moon slices; reserve for garnish.

  Place the cooked tomatoes, coarsely chopped onion, and garlic in a blender and process until very smooth.

  Heat 2 tablespoons (30 ml) oil over medium-low heat and cook the sauce until the foam subsides and the flavors meld. Add salt to taste, cover, and keep warm.

Assemble the enchiladas:

  Have the garnishes ready and at hand.

  Pour oil to a depth of ½ inch (12 mm) in a heavy skillet over medium-high heat. Heat to low frying temperature, about 300°F (150°C).

  Place each tortilla in the oil and fry for a few seconds, just long enough to soften. Drain on paper towels.

  Pass the tortilla through the tomato sauce, fold in half, and place on a warm individual serving plate, 3 per serving.

  Cover with the remaining sauce.

  Garnish with queso fresco, onion slices, and parsley or cilantro sprigs.

Note: These enchiladas are traditionally served with meat on the side.