Entomatadas

Corn tortillas dipped in a tomato and chile de árbol salsa filled with chicken and cheese

Entomatadas are incredibly customizable, so it’s easy to make them your own. If tomatoes are at their peak, keep the salsa minimal and let them shine. If it’s the middle of January, definitely use canned tomatoes instead: you’ll need one 28-ounce can plus one 8-ounce can of whole, diced, or fire-roasted diced tomatoes. If you like onion, add a quarter of one to the salsa. You can also add epazote, Mexican oregano, or a bay leaf, or a tiny pinch of cumin, cinnamon, coriander seed, or allspice. Just go very easy—no more than a pinch, about ⅛ teaspoon of dried spices or ⅛ to ¼ teaspoon dried herbs. They’re called entomatadas because tomatoes are the star of the show, and if you’ve got good ones, they don’t need much help.

If your tomatoes are somewhere between sad January tomatoes and beautiful August tomatoes, add one or two medium tomatillos. Their tart, sour-plum flavor will bring out the sweetness and acidity of the tomatoes and make the salsa taste more tomato-y.

I would not use flour tortillas here. They get melty and gooey in the salsa. Corn tortillas hold up much better. You can quickly shallow-fry them in oil, but I prefer brushing them with a very thin layer of oil and toasting them in a skillet. They’re lighter you taste more of the delicious salsa. This is how I make my enchiladas, entomatadas, enmoladas, and enfrijoladas. I never fry tortillas unless I’m making tostadas, totopos or a garnish for a sopa azteca.