V0: described, not machine-verified
Entomatada
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Ingredients
- Roma tomatoes6
- medium white onion¼
- jalapeño pepper1 (stemmed and seeded)
- Garlic1 clove
- kosher salt1 teaspoon
- Ground Cumin¼ teaspoon
- Mexican oregano¼ teaspoon
- broth (chicken or vegetable)½ cup
- Olive Oil1 teaspoon
- Vegetable oil½ cup (plus more as needed)
- corn tortillas12
- queso fresco10 ounces
- Mexican crema or sour creamfor topping
- crumbled cotija or more queso frescofor topping
- chopped cilantrofor topping
Allergens (inferred from ingredient names): milk
Nutrition per serving (modelled estimate, not measured): kcal 420, protein 14, fat 28, carbs 38, fiber 7, sugar 6
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: isabeleats.com. Rewritten from the public recipe site named in each recipe's source and credited there; halal-gated by fifi.cooking; structured facts only until the source rights are confirmed