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How To make Broiled Tomatoes (Mexican)

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Tomatoes Many Mexican recipes call for tomatoes to be asados (roasted). Traditionally they are put onto a hot comal and cooked until the skin is wrinkled and brown and the flesh is soft right through

this takes about 20 to 25 minutes for an 8 ounce tomato. However, since this method is very messy, it is best to line a shallow metal pan with foil and put the tomatoes in it. Place them under a hot broiler:

do not have the flame too high or the tomato will burn without cooking through

and turn them from time to time so that they cook through evenly:

the skin will be blistered and charred. A medium tomato will take about 20 minutes. Blend the tomato, skin, core, and seeds to a fairly smoothe sauce. The skin and core give both body and flavor to the sauce. And never mind if the skin ~is- charred; that adds character, too. If the skin is very badly blackened and hard in places, then remove a little of it. This method of cooking tomatoes makes for a very rich-flavored sauce. FromThe Cuisines of Mexico by Diana Kennedy, 1972.

How To make Broiled Tomatoes (Mexican)'s Videos

HOW TO MAKE MEXICAN POTATO SOUP WITH FIRE-ROASTED TOMATOES AND LOTS OF MELTY CHEESE | SPICY!

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Velvety Mexican Potato Soup is a bowl of comfort made with fire-roasted tomatoes, garlic, and onions and lots and lots of melty Monterey Jack cheese. Vegetarian and gluten-free.

INGREDIENTS
4 tablespoons unsalted butter
1 white onion, (diced)
3 large jalapeños, diced (remove seeds if you'd like less spicy)
2 large cloves garlic, (chopped)
3 pounds yellow or red potatoes , (peeled and diced)
1 (14.5-ounce) can diced fire roasted tomatoes
4 cups whole milk
3 cups chicken stock or vegetable broth
1 1/2 pounds Monterey Jack or Cheddar cheese, (diced)
Thinly sliced scallions and tortilla chips, for serving

INSTRUCTIONS
Saute onions. Heat oil in a large stock pot over medium heat. Add onion and season with salt and pepper. Cook, stirring occasionally for 3-4 minutes.
Cook remaining vegetables. Add jalapeños, garlic, and potatoes and season again with salt and pepper. Cook until vegetables are starting to soften, about 4 minutes more.
Bring to a simmer. Add tomatoes, milk, and stock and bring to a simmer, stirring occasionally. Cover and simmer over low heat until potatoes are tender, about 20 minutes.
Add cheese. Taste and season with salt as needed. Add cheese and stir to combine. Let sit a minute or two then ladle into bowls and serve with tortilla chips.

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My name is Kate Ramos and ¡Hola! Jalapeño is where we celebrate Mexican flavors!
I’m a white girl from the Midwest who dreamed of being a chef. So I moved to Napa Valley, did just that, and at the same time fell in love with the most charming Mexican-American man you’ll ever meet.While working in restaurant kitchens in California I also fell hard for Mexican cuisine, it’s ingredients, and the beauty, depth and vibrance of Mexican food.¡Hola! Jalapeño is a true expression of my love for this way of cooking. I am deeply reverent and very respectful of its traditions and its culture and I’m honored to be able to share its beauty with all of you.As the proud mother of two Mexican-American children, I also feel it is my responsibility to enrich their lives with the flavors of Mexico and so, selfishly, ¡Hola! Jalapeño is also a journal of the recipes they have grown up eating. One I hope they will turn to when they need a bit of home.My intention is to create easy Mexican dishes that merge authentic ingredients and flavors with modern preparations; embracing the fresh, healthy, simple cooking that is at the root of traditional Mexican cuisine.You can find more of my recipes and stories by clicking the links below. Thanks so much for WATCHING!

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