Peruvian-style Tomato Envelopes

Ingredients

In this Peruvian adaptation of entomatadas, we incorporate traditional Peruvian ingredients and spices to infuse the dish with the flavors of Peru. The original Mexican entomatadas typically use a red chili sauce, while our Peruvian-style tomato envelopes feature a tomato sauce made with aji amarillo, a popular Peruvian chili pepper. Additionally, we introduce Peruvian spices and herbs to enhance the dish's unique flavor profile. We alse have the original recipe for Entomatadas, so you can check it out.

• 8 tortillas 8 tortillas
• 2 cups (470ml) tomato sauce 2 cups (470ml) tomato sauce
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons aji amarillo paste 2 tablespoons aji amarillo paste
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 2 cups (240g) cooked shredded chicken or 2 cups (200g) crumbled queso fresco 2 cups (240g) cooked shredded chicken or 2 cups (200g) crumbled queso fresco
• Fresh cilantro or parsley, chopped (for garnish) Fresh cilantro or parsley, chopped (for garnish)
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 20g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a saucepan, heat a tablespoon of vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Stir in the aji amarillo paste, cumin, and paprika, and cook for another minute to release the flavors.
3. 3.
   Pour in the tomato sauce and chicken broth, and season with salt and pepper. Simmer the sauce for about 10 minutes, allowing the flavors to meld together.
4. 4.
   In a separate pan, heat vegetable oil over medium-high heat. Fry each tortilla for about 10 seconds on each side until lightly golden and pliable. Drain on paper towels to remove excess oil.
5. 5.
   Dip each tortilla into the tomato sauce, coating both sides. Place a spoonful of shredded chicken or crumbled queso fresco in the center of each tortilla and fold it into an envelope shape.
6. 6.
   Repeat the process with the remaining tortillas and filling.
7. 7.
   Serve the Peruvian-style tomato envelopes on a platter, garnished with fresh cilantro or parsley.

Treat your ingredients with care...

• Aji Amarillo Paste — Aji amarillo paste can be found in Latin American grocery stores or online. If unavailable, substitute with a mix of yellow bell pepper and a small amount of habanero pepper for a similar flavor profile.

Tips & Tricks

• For a vegetarian version, substitute the chicken with crumbled queso fresco or another cheese of your choice.
• To add a touch of acidity, squeeze fresh lime juice over the tomato envelopes before serving.
• Customize the level of spiciness by adjusting the amount of aji amarillo paste to suit your taste preferences.
• Serve the tomato envelopes with a side of Peruvian salsa criolla for an extra burst of flavor.
• If you prefer a healthier option, bake the tortillas instead of frying them for a lighter texture.

Serving advice

Serve the Peruvian-style tomato envelopes as a main course accompanied by a side of Peruvian rice and a fresh green salad. Garnish with additional fresh herbs for a vibrant presentation.

Presentation advice

Arrange the tomato envelopes on a platter, folded side up, and drizzle a little extra tomato sauce over the top. Sprinkle with chopped fresh cilantro or parsley for a pop of color. Serve with a wedge of lime on the side for squeezing over the envelopes.