Tomato Pasta #8 | Entomatadas
Can't shake the chopped tomato (with pasta) habit? Me neither. Here's another way to use up those tins.
We spent the entirety of the school summer holidays in Mexico.
It was horrible, you’d have hated it. Look:
Still, on the positive side, there was plenty of eating to be done.
En[sauced]
Something I got stuck into, which I’d probably not thought about before, was the family of filled, rolled and sauced tortillas dishes that all begin with ‘en’: Entomatadas; Enmoladas; Enfrijoladas; and the one that get’s more airtime, Enchiladas.
The ‘en’ means ‘in’. The middle bit gives a clue as to the sauce. The ‘adas’ means … I never got that far.
To decode further: Enchiladas = a chilli-powered salsa; Enfrijoladas = a black bean purée; Enmoladas = mole (many and varied versions of an aromatics and multi-spiced paste, which is thinned to make a sauce); and Entomatadas = a passata-like, smooth, silky and unusually not hot tomato sauce.
I enjoyed them all. Most often as a steadying and filling late breakfast or early lunch.
En[the middle]
The rolled tortillas on the black plates above were all filled with …
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