Salsa Roja para Entomatadas y Chilaquiles sin chile

Hello everybody, it is Louise, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, Salsa Roja para Entomatadas y Chilaquiles sin chile. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Salsa Roja para Entomatadas y Chilaquiles sin chile is one of the most favored of recent trending meals in the world. It's simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Salsa Roja para Entomatadas y Chilaquiles sin chile is something that I have loved my whole life.

Many things affect the quality of taste from Salsa Roja para Entomatadas y Chilaquiles sin chile, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Salsa Roja para Entomatadas y Chilaquiles sin chile delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must first prepare a few components. You can have Salsa Roja para Entomatadas y Chilaquiles sin chile using 8 ingredients and 7 steps. Here is how you cook that.

VIDEO RECETA: https://youtu.be/EnrFHNQHE4k
Sabemos que por cultura general todos los chilaquiles y enchiladas deben de ser aparentemente picantes, sin embargo existe una variante de ésta última que nos permiten disfrutarlas y son las entomatadas.

Esta salsa es deliciosa por su sabor y no pica nada, en la receta no pusimos chiles pero si quieres hacerla picosita puedes utilizar los chiles serranos que tú quieras, lo hacemos por la gente que tiene antojo de unos pero su estómago es demasiado sensible, sufre gastritis o no le gusta el picante.

Ingredients and spices that need to be Prepare to make Salsa Roja para Entomatadas y Chilaquiles sin chile:

1. 8 jitomates saladet
2. 1/2 cebolla blanca
3. 1 diente ajo
4. 1 pizca orégano
5. 1/2 cucharada sal
6. 1 pizca pimienta
7. 3 ramitas epazote
8. 1/2 taza agua o caldo de pollo

Steps to make to make Salsa Roja para Entomatadas y Chilaquiles sin chile

1. Corta a la mitad los jitomates en 4 partes si separar su base, retira el pedúnculo y colócalos en una olla.
2. Añade 1/4 de cebolla blanca y un diente de ajo, ponlos a fuego alto por 10 minutos o hasta que los jitomates se les desprenda la piel.
3. Retirar del agua y del fuego, reposar por 10 minutos, licúa primero el ajo junto con la cebolla, 1/2 taza de agua o caldo de pollo y una pizca de sal.
4. Añade los jitomates y licúa perfectamente.
5. En otra olla añade un poco de aceite, a fuego medio añade el 1/4 de
   cebolla fileteada y acitrona durante 3 minutos.
6. Retira la cebolla y añade la salsa, coloca las ramas del epazote, la pizca de pimienta y sal, tapa durante 10 minutos a fuego bajo.
7. Retira el epazote y calienta por 5 minutos más. ¡Buen provecho!

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