LOS:DOS
 
 
 

 
 
 

 

Bienvenidos a Los Dos: Recipes

About Chef David Sterling
 

  Tomate Frito Download PDF

 

ENRICHED COOKED TOMATO SALSA

THIS COOKED TOMATO SALSA RECIPE shared with me by Doña Angelina Magaña of Muna, Yucatán, is almost ridiculously simple and fast. While it is the sauce Doña Lina recommended as the accompaniment for Sopa de Joroch’, it also works wonderfully with any of our regional tamales. Doña Lina didn’t bother to seed nor even to remove the stem end of the tomato, so I don’t, either.

10 servings
 
• 2 lbs. (1 k) Roma tomatoes, quartered
• 1/2 large purple onion, peeled and cut into eighths
• 1 medium chile x’catik (Substitute: any blond chile such as Anaheim), stem removed
• 1 cup (235ml) water
 
STEP 1  WORKING IN BATCHES AS NEEDED, place ingredients in a blender. Purée thoroughly; transfer to a large saucepan and bring to a boil. Boil approximately 20 minutes or until the foam subsides; it will thicken and turn a deep red color.

• 1 tsp. (5ml) salt
• 1/2 cup (120ml) lard (Optional enrichment: fry with 2 strips bacon then strain through cheesecloth.)

STEP 2  ADD SALT AND LARD to tomato mixture; stir to incorporate. Continue cooking at a simmer for an additional 6-8 minutes. Check seasonings and serve.

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