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Tomato Sauce for Folded Tortillas |
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Print this Recipe
(Salsa de Jitomate para Entomatadas)
Category: Cooking Sauces
Makes about 2 1/2 cups
This is the sauce for a traditional dish of sauced and folded tortillas from Oaxaca called entomatadas (Folded Tortillas in Tomato Sauce, see Enchiladas, Tamales, and Tortilla Casseroles). The sauce is also very good spooned over chicken, pork, or stuffed chiles.
5 to 6 medium tomatoes (about 2 pounds), peeled and chopped
1 tablespoon olive oil or vegetable oil
1 medium white onion, finely chopped
4 cloves garlic (medium), finely chopped
1 teaspoon dried oregano (Mexican variety preferred), crumbled
1/2 teaspoon ground cinnamon (Mexican canela or Ceylon variety preferred)
1/4 teaspoon ground allspice
1/4 teaspoon crushed red pepper
1 teaspoon dark brown sugar
1 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
Put the tomatoes in a blender and blend until smooth. Reserve in the blender. In a large saucepan, heat the oil over medium heat and cook the onion, stirring, until softened, 3 to 4 minutes. Add the garlic and cook until it lightly browned. Add the puréed tomatoes and all the remaining ingredients. Bring to a boil, then reduce the heat to low and simmer until the sauce thickens a little, about 5 minutes. Adjust seasoning. The sauce is ready to use, or if made ahead, cover and refrigerate for 3 days, or freeze for 3 months.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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