Cooked Tomato Sauce, Sierra de Puebla and Micboacan

This image courtesy of Joseph DeLeo

This tomato sauce is used with many of the antojitos of the Sierra de Puebla-pintos and enchiladas. It is essential to have good ripe tomatoes for this; if none are available, choose another sauce to use with your antojitos. The tomatoes may also be broiled.



Total Timeunder 30 minutes

Dietary Considerationegg-free, gluten-free, halal, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian


Five Ingredients or LessYes

Taste and Texturegarlicky, savory

Type of Dishsauces


  • 1½ pounds (665 g) tomatoes
  • 4 (or to taste) chiles serranos
  • 2 garlic cloves, peeled and roughly chopped
  • 3 tablespoons safflower oil
  • Sea salt to taste


  1. Put the tomatoes into a pan with the chiles, cover with water, bring to a simmer, and cook at a fast simmer until fairly soft but not falling apart—about 5 minutes, depending on size of tomatoes. Set aside. Chop chiles roughly.

  2. Put the garlic, chiles, and 1/3 cup (85 ml) of the cooking water into a blender jar and blend until well broken, about 5 seconds. Add the unpeeled, strained tomatoes and blend for a few seconds; the sauce should have a roughish texture. Heat the oil in a frying pan or cazuela, add the sauce, and cook over high heat, stirring from time to time and scraping the bottom of the dish, until reduced and the raw taste of garlic has disappeared-about 6 minutes. Add salt to taste.

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