Thin Tomato Sauce from Zarela's Veracruz: Mexico's Simplest Cuisine by Zarela Martínez
Alicia Leyva tenorio of la troje restaurant in Orizaba seasons this useful cooked tomato sauce with a chicken bouillon cube. Her chiles are comapas; in this country, árbol chiles are the best...
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Cooking tools:
- Stove
- Saucepan
Ingredients
- 2 tablespoons vegetable oil
- 1 teaspoon powdered chicken stock base, 1 chicken bouillon cube, or 1 teaspoon salt
- 1 large fresh epazote sprig or 1 teaspoon crumbled dried epazote or 6–8 cilantro sprigs
- 5 medium-sized ripe, juicy tomatoes (about 1½ pounds)
- 1 garlic clove
- 1 medium-sized white onion, chopped
- ¼ cup árbol or dried serrano chiles
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