Classic Entomatadas

Classic Entomatadas

May 5, 2019

Servings: 4

Prep: 30 min

Cook: 40 min

Total: 1 hr 10 min

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A fun and flavorful dish, rich in Mexican heritage. Such a great alternative to taco Tuesday!

By: A Wholesome New World

Ingredients

• 3 medium on-the-vine tomatoes
• 1 jalapeno pepper
• 2 garlic cloves
• 1/2 cup white onion, finely diced
• 1 TBSP chicken flavor bouillon
• Salt and pepper to taste
• 2 TBSP vegetable oil
• 12 corn tortillas
• 2 cups crumbled queso fresco cheese
• 2-4 large bone-in chicken breasts
• A handful of cilantro for garnish

Directions

• Step 1 Place tomatoes and the jalapeno pepper in a saucepan and cover with water. Cook over medium heat for about 15- 20 minutes until soft.
• Step 2 In a large Dutch oven, add the chicken breasts and some salt. Bring to a boil and cook for 30 minutes until cooked through.
• Step 3 Purée the cooked tomatoes and jalapeño with diced onion, minced garlic and 1/3 cup of the chicken cooking liquid in a food processor. Season with kosher salt & pepper and chicken flavored bouillon. Return the puree to the same space pan and keep warm over a low heat while you shred the chicken.
• Step 4 Remove cooked chicken breasts from the pot to a large work surface or cutting board and cut off the chicken meat, using to forks to shred as you go. Season with salt and pepper.
• Step 5 Heat oil in a skillet over medium heat and add the tortillas one by one, briefly frying them until they turn golden. Place on a paper towel-lined plate to absorb any excess oil.
• Step 6 Place the shredded chicken meat in the center of the fried tortilla and carefully roll them up. Place desired number of rolled tortillas on a plate and cover with the tomato sauce. Garnish with the crumbled cheese and cilantro leaves.

By accident, Cinco de Mayo has become one of our favorite holidays. It kind of started as a running joke with my family when one spring (many years ago when I was still in college) I asked my parents when Cinco de Mayo actually was…. a generally “blonde” comment, but especially embarrassing since I was actually studying Spanish at the time. My Spanish career was very short, to say the least, but my parents still won’t let me live that one down.

Despite that sad showing of my Spanish language skills, I still love the holiday (but who really needs an excuse to eat guac and drink margs?!) and Marc and I usually find a way to celebrate it. One of our memorable years celebrating was actually our first year in the new house when Cinco de Mayo fell on a the same day as the Kentucky Derby (missed it by a day this year!) and we threw a huge “Cinco de Derby” party. Even though these two food genres don’t quite mesh, we went all out and it was a blast having all of our city friends up to Bedford for the big bash.

This year, since our au pair, Kahory, is actually from Mexico we thought it was the perfect occasion to celebrate and cook something together. Since she was going on vacation and was going to be away on the 5th, we improvised and celebrated a few days early, a Dos de Mayo “pregame” if you will. We followed her lead (and her shopping list!) and made fresh guacamole, smashed black beans and these incredible entomatadas. It wasn’t until we were halfway through cooking that she informed us that Cinco de Mayo is not even observed in Mexico as a national holiday! Guess the joke’s on all of us American’s lol. We were mortified at first, but then so grateful that she indulged us so we could finally cook together and bond over this delicious meal. Look how perfectly she rolled the tortillas!

Traditionally, entomatadas are a Mexican dish made of a rolled corn tortilla which has first been fried in oil and then bathed in a tomato sauce made from tomatoes, garlic, onion, oregano, chile serrano and salt. The tomato sauce varies by cook and Kahory made hers from memory, but I took meticulous notes as I went along. I don’t think it all tasted exactly as it would have at home in Mexico, but she seemed pretty happy with the outcome and we were certainly all impressed! If you’re still looking for a recipe for tomorrow’s Cinco de Mayo party or just an alternative to Taco Tuesday, this recipe is perfecto!