Entomatadas

[kirra]

Entomatadas

Ingredients:

4 large ripe tomatoes
1 teaspoon salt
1 teaspoon sugar
1/2 cup vegetable oil
12 corn tortillas
Monterey Jack cheese, grated
Sour cream, for garnish
Black olives, halved, for garnish
Cilantro leaves, for garnish

Preparation:

Heat oven to 350 degrees F. Bring a pot of water to boil. Plunge tomatoes into boiling water for about 1 minute, just long enough to loosen skins.

Peel tomatoes and put them whole into a blender with the salt and sugar. Purée until sauce is uniform.

Thinly coat a sauté pan with about a teaspoon of oil. When hot, cook one tortilla in oil until soft and pliable.

Dip tortilla into tomato mixture until thinly coated. Roll tortilla and place in a shallow 3-quart baking dish. Repeat with remaining tortillas. Pour sauce over top of tortillas.

Place dish in preheated oven and cook for 5 minutes. Top tortillas with grated cheese. Garnish with sour cream, black olives, and cilantro.

Serve with guacamole and salsa (recipes above). Serves 4 to 6.