Chicken in concentrated roasted tomato sauce — a central Mexican canteen classic.
About this recipe
Entomatado tacos are a classic stew from the cuisine of central Mexico, where chicken is cooked in a thick sauce of roasted tomatoes with garlic, onion, chile and spices. The entomatado is a more concentrated and spiced tomato sauce than a simple salsa, with that deep flavour only achieved by charring the ingredients directly on a griddle. It is a canteen stew, homely and comforting, perfect for tacos or served over rice.
History & Origin
Entomatado is one of the oldest and most deeply rooted stews in the mestizo cuisine of central Mexico, particularly in the states of Hidalgo, Tlaxcala, Puebla and the State of Mexico. The term 'entomatado' refers specifically to cooking something in a thick sauce of tomatoes - the red tomato - which is roasted beforehand to intensify its flavour and concentrate its natural sugars. Unlike a raw or simply blended sauce, entomatado requires the prior step of charring, which gives it that deeper and slightly smoky character. The kitchens of fondas and canteens in central Mexico have entomatado as one of their everyday stews, rotating with pipián, green chile, mole de olla and guaje according to the day of the week. The base of entomatado - roasted tomatoes with garlic, chile and onion - is practically universal in the Mexican highland kitchen, and every cook adds their personal touch: some add dried herbs, others a hint of chipotle, and the most traditional use the chicken cooking broth to give it more body. In tacos, entomatado is served with freshly made tortillas, onion and cilantro, and is one of those stews that taste even better the next day when the flavours have settled.
Estimated cost
$6.50
Total cost
$1.63
Per serving
* Approximate prices based on US supermarkets
Nutritional information per serving
300
Calories
24g
Protein
30g
Carbohydrates
8g
Fat
3g
Fiber
460mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Cook the chicken in salted water with a quarter of an onion and 2 garlic cloves for 20 minutes. Reserve the broth. Shred the chicken.
- 2
Char the tomatoes directly on the griddle over medium-high heat, turning until well blackened on all sides, about 12 minutes. Also char the garlic and onion.
- 3
Blend the charred tomatoes with the garlic, onion, serrano chile and half a cup of chicken broth until you have a smooth sauce.
- 4
Heat the oil in a pot over medium-high heat. Fry the tomato sauce directly in the hot oil, stirring well for 5 minutes until it changes colour and thickens.
💡 Frying the sauce is key to the entomatado flavour.
- 5
Add the shredded chicken and another half cup of broth. Cook over low heat for 10 minutes until the stew is well seasoned. Adjust salt.
- 6
Serve in warm corn tortillas with chopped onion and fresh cilantro.
Have you tried this recipe?
Tell us how it turned out. Your feedback helps other cooks.
Leave a reviewRate this recipe
Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
Read moreRelated Recipes
Chipotle-Style Burrito Bowl
Bowl of rice, beans, grilled chicken, sweetcorn and guacamole in Chipotle style.
Chicken in Green Mole Tacos
Chicken in pumpkin seed and tomatillo green mole — the freshest, lightest of the moles.
Tripe Tacos
Beef tripe fried until crispy on sweetcorn tortillas. An irresistible texture for connoisseurs.
Carne Asada Burrito
Flour tortilla filled with marinated grilled beef, beans, rice and guacamole.