Hola Hola Hola! Today we’re finally making charred and spicy entomatadas.
I cannot believe it’s taken me five months to share this recipe with you. I started testing this recipe back in December, and was going to post it in January… and then life happened!
Have you had entomatadas before? If you’re not familiar, think of them as being similar to enchiladas, and being related to enfrijoladas, and enmoladas. Entomatadas are essentially tortillas that are lightly fried, dipped in a tomato sauce then stuffed with things like chicken, or shredded cheese and rolled, then topped with fresh lettuce and all sorts of toppings.
Entomatadas are one of those dishes that I just associate con mi mamá, and it was one of the things that I looked forward to throughout the week. I could always tell when she was making them for dinner, because when I’d get home from school I could always smell tomatoes and garlic in the air as soon as I’d open the front gate. The combination is unmistakeable! Traditionally, the sauce is a simple combination of tomatoes, garlic, onion, and salt, but because I’m Chicano Eats, we’re going to make a few simple tweaks using the same ingredients, to infuse the sauce with even more flavor.
One of the things that I love the most about this recipe, is that entomatadas are simple to make. To infuse the sauce with even more flavor, I decided to char the tomatoes and onion, and introduced some heat via fruity chiles de arbol. These charred and spicy entomatadas are so flavorful, and the filling is also pretty versatile that my husband and I were able to toss the chicken back into the sauce and use it for burritos, and quesadillas. If spicy isn’t your thing, feel free to leave out the chiles de arbol, or reduce the amount to 1-2.
The recipe is pretty straight forward, but once it is time to fry the tortilla, make sure to lightly fry for about 1 minute max. The tortilla should not be crunchy. You want the tortilla to still be pliable, just sealed, so it can withstand the sauce and not get soggy.
Give this recipe a try, and pair it with my tequila pomegranate spritzer or pineapple paloma! If you have any questions, make sure to leave them in the comments below, till then, nos vemos pronto!
Charred & Spicy Entomatadas
Ingredients
For the Sauce
- 1 ½ lbs Roma Tomatoes , sliced in half
- 2 medium Tomatillos , husks removed
- ¼ Yellow Onion
- 6 Garlic Cloves
- 1½ cups Chicken Stock
- 2½ teaspoons Kosher Salt (or use 1¼ teaspoons sea salt)
- 4 Chiles de Arbol (use 1-2 for less heat and 5-6 for more heat)
- ¾ teaspoon Ground Cumin
- ½ teaspoon Whole Black Peppercorns
- ½ teaspoon Ground Coriander
- 2½ lbs Chicken Thighs , boneless, skinless
For Assembly
- ½ cup Vegetable Oil
- 12 Corn Tortillas
- Shredded Lettuce
- Diced Yellow Onion
- Crema Mexicana
- Sliced Radishes
- Queso Cotija
Instructions
- Start by lining a large baking sheet with foill, then lace the tomatoes on the baking sheet skin side up, followed by the tomatillos and onion. Broil on high for 12-15 minutes, until everything has an even char, then let the veggies cool for 20 minutes.
- Once the veggies have cooled, use a slotted spoon to transfer the veggies to the blender, then add in the garlic cloves, chicken stock, salt, peppercorns, chiles de arbol, cumin and coriander. Blend on medium-high speed for 45 seconds to 1 minutes, until your sauce is smooth.
- Pour the salsa into a 5-6 qt Dutch Oven, then add in the chicken thighs, making sure they're all submerged in the sauce. Place the lid on, then turn the flame onto medium heat.
- Let the salsa come to a simmer (about 10-12 minutes). Once the sauce reaches a simmer, reduce the flame to medium-low and let the chicken thighs cook for 55 minutes to 1 hour, until the chicken shreds easily
- Once the chicken is done cooking, use a slotted spoon to transfer the chicken thighs to a heat proof bowl. Bump up the flame to medium and let the sauce reduce uncovered for 10-12 minutes, until the salsa is thick enough to coat the back of a spoon then remove the dutch oven from the flame. Taste the salsa for salt and adjust.
- After the salsa has reduced, use two forks to shred the chicken thighs, then cover the shredded chicken with plastic wrap to prevent it from drying out. Place a large skillet over medium heat, then pour in 1/2 cup of oil.
- While the oil comes to temperature, pop the corn tortillas in the microwave for 45 seconds to soften, then once the oil is hot enough, working in batches of two to three, dip the tortillas in the oil and let fry for 45 seconds on each side.
- We're just looking to lightly fry the tortillas to seal them, this prevent the tortillas from becoming soggy under all of the sauce! Drain the tortillas on a large plate lined with paper towels then assemble the entomatadas.
- To assemble, add 2-3 tablespoons of shredded chicken to each tortilla and roll to close. Serve 2-3 entomatadas per plate, then take about 1/4 cup of the tomato salsa and pour it over the entomatadas. Top with shredded lettuce, diced onion, sliced radishes, a drizzle of crema Mexicana, and a sprinkle of queso cotija. Serve with rice and beans.
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