Just as enchiladas are tortillas covered in chile sauce, and enfrijoladas are tortillas covered in beans, here comes the third musketeer: entomatadas, tortillas covered in tomato sauce. <br /> <br />Like enchiladas that have shrugged off their heavy winter coats, entomatadas are a bit lighter, milder, and sweeter, well-suited to warming weather and earlier hours, to a glass of orange juice rather than a bottle of beer. <br /> <br />You’ll find recipes for entomatadas made with fresh tomatoes or with tortillas that are rolled instead of folded; some get covered in a layer of cheese and baked. The version here is close to what I ate in Oaxaca, and I like skipping the baked cheese topping, as it leaves the tortillas soft and saucy all over, the tomato sauce un-muffled by too much cheese. <br /> <br />Since the sauce, adapted from <a href="http://www.bonappetit.com/recipe/smoky-salsa-roja">Bon Appétit’s smoky tomato salsa</a href>, does include chipotles in adobo, perhaps it does qualify as chile-based. It is tomato-forward, though, and you could easily leave out the chipotles, using fresh jalapeño in its place or skipping them entirely (and, for a touch of added sweetness, try adding a couple tablespoons of molasses when you blend the sauce, as in BA's original recipe).

Share: