The first tomato sauce recipe published in Spain. The author combines New World culinary knowledge with typical Mediterranean produce to create a recipe straddling two worlds.
5
2
1/2 teaspoon
1/4 teaspoon
300 ml
for making tacos
to taste
Heat the tomato and whole, unpeeled garlic cloves in a skillet.
Stir occasionally for 8 to 10 minutes, until the skin is toasted. Peel the toasted skin from the cloves.
Use a pestle and mortar to mash the garlic, salt, pepper, oregano and cumin. Blend together into a paste.
Add the roasted tomatoes to the mortar and pestle and mash together.
Heat several corn tortillas on a skillet.
Serve the salsa on a tortilla and fold it into a taco. Enjoy.
Juan de la Mata, pastry chef at the courts of King Philip V and King Ferdinand VI, was one of the most important cooks of his time. His recipes in Arte de repostería for Savoy sponge cakes, almond macaroons, gimbeletes, Neapolitan mostachones and Italian almond paste give us a glimpse of the growing French and Italian influence on Spanish cuisine.
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