Entomatada
In this article we are going to delve into the topic of Entomatada, an aspect that has gained great relevance in recent times. Entomatada has been the subject of debate and study in various fields, from psychology to politics, including sociology and economics. Its impact on society and daily life is undeniable, and that is why it is of great importance to thoroughly understand its implications and possible consequences. Throughout this article, we will explore different perspectives on Entomatada, analyze its evolution over time, and reflect on the role it plays today. Without a doubt, Entomatada is a topic that arouses the interest of many people, and we are sure that this reading will be very useful for those who wish to deepen their understanding.
 A plate of entomatadas | |
| Place of origin | Mexico |
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| Main ingredients | Tortillas, tomato sauce (tomatoes, garlic, onion, oregano) |
Entomatadas (Spanish: [entomaˈtaðas]) are a typical Mexican dish made of a folded corn tortilla which has first been fried in oil and then bathed in a tomato sauce made from tomatoes, garlic, onion, oregano, chile serrano (optional) and salt. The recipes for the tomato sauce vary by cook. The tortilla can be filled with a number of different ingredients, however the most common are chicken, beef, cheese or beans. The chicken and beef have most often been pressure cooked so that the meat is tender and can be pulled apart with the fingers. More tomato sauce is poured on top of the filled tortillas and the dish is garnished with sour cream, shredded cheese (queso fresco) and slices of white onion.
Entomatadas are often served with refried beans or rice. They are somewhat similar to enchiladas, the primary difference being its tomato-based sauce, as opposed to a chili pepper sauce.
See also
References
- ^ Nancy Zalavsky (1997). A Cook's Tour of Mexico: Authentic Recipes from the Country's Best Open-Air Markets, City Fondas and Home Kitchens. Mamillan. p. 255. ISBN 9780312166083. Retrieved 30 November 2012.
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