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Mexican Entomatadas

Tue, 26 May 2020

Mexican Entomatadas

Mexican Entomatadas

 

Serves 4

 

Ingredients:

 

For the Sauce:

 

800 grams Vine Tomatoes

1 fresh Red Jalapeño Chili, about 20 grams

5 grams garlic, two cloves peeled

60 mls Hot Water

1 Vegetable Stock Cube

2 tablespoons Sunflower Oil

80 grams Onion, diced

Salt to taste

 

For the Filling:

 

400 grams Feta Cheese + extra to serve

80 grams onion, diced

 

For Serving: 

 

16 Corn Tortillas (6 inch size)

60 mls Sunflower Oil

Iceberg Lettuce, cut finely

Crème Fraiche

Refried Beans

 

Method:

 

Make the Sauce:

 

1.- Put the tomatoes, garlic, chili, water and vegetable stock cube in a blender or food processor and liquidize/blitz till you have a smooth sauce.

 

2.- Heat the sunflower oil in a non-stick pan, add the onion and cook on medium heat for 2 minutes or until the onions are translucent. Pour the liquidized sauce into the pan with the onions and cook at medium heat, stirring occasionally until the tomato sauce has changed to a deeper red colour and reduced and thickened a little, approximately 10 minutes. Season with salt and set aside. While the sauce is cooking, start making your filling.

 

Make the Filling:

 

3.- Crumble the Feta cheese into a bowl and mix it with the chopped onion. This will make a lovely vegetarian filling. Once the sauce is made and the filling is ready, you can start making your entomatadas.  

 

Making the Entomatadas:

 

4.- Heat half the vegetable oil in a small, non-stick pan at medium to high heat. Drop a corn tortilla into the hot oil for about 15 seconds and using an egg lifter and a fork, quickly, gently turn it to the other side for another 15 seconds. Don't leave it too long or the tortilla will go crispy and it will be impossible to roll. What you are trying to do here is to heat the tortilla and make it flexible enough for rolling. Lift the tortilla from the pan and gently shake any excess oil. Repeat this step, topping up the oil every now and then, until all your corn tortillas are heated making sure to overlap them in the plate to keep them warm. 

 

You are now ready to assemble the entomatadas. I recommend you assemble them directly into warm individual plates you're going to serve them on, as Mexican entomatadas do not require any baking.

 

5.- Take one of the shiny warm tortillas and place it into a warm plate. Take a generous spoonful of the cheese & onion filling and put it in the bottom half of the tortilla. Using your fingers, roll the tortilla carefully into a cigar form and move it to the edge of the plate to make room for the next one. Repeat the process until you have four plates of lovely, golden cheesy rolls in front of you. 

If you are worried about keeping them hot, you can make the first plate and place it in a warmed oven  while you get on rolling the next set. This works well when you're feeding loads of people.

 

6.- When you are ready to serve, check that your tomato sauce is still hot, take a prepared plate of rolled tortillas from the oven and pour a generous amount of the tomato sauce over them. Take some lettuce and place it on top, making sure to crumble any leftovers of feta cheese on top; drizzle with a generous amount of crème fraiche and serve with a side of warm refried beans.

 

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