Entomatadas
Cook this
The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Oaxaca, Mexico
II
Description
Entomatadas are folded tortillas bathed in a bright, chile-spiked tomato sauce rooted in Oaxacan home cooking. Diana Kennedy's version from Oaxaca al Gusto draws on the region's distinctive chiles de agua (Capsicum annuum var.), whose fruity heat and thin walls make them ideal for toasting and blending raw into a sauce that is then fried to concentrate its flavor. Epazote (Dysphania ambrosioides) gives the finished sauce its unmistakable herbal edge — slightly resinous, medicinal, and irreplaceable. The dish sits comfortably at breakfast or as a midday main, finished with crumbled queso fresco or pulled strings of quesillo and a scatter of flat-leaved parsley.
III
The Thread
Not yet written for this entry.
IV
Flavour Context
Not yet written for this entry.
Pillars V — VII
The full training pages are part of membership.
Quality hierarchy, sensory tests, and where the dish lives or dies — on every entry in the Library.
Enter · from $49 a year