Enfrijoladas
from http://patismexicantable.com/
Enfrijoladas are nothing more than tortillas that are passed through hot, bubbly refried beans that have been thinned slightly. They are then rolled or folded and served on a plate topped with a variety of toppings including crumbled queso fresco, crema, shredded lettuce or cabbage, and diced tomatoes. They are also typically served with some type of chile such as a salsa or a chile toreado (roasted jalapeño chiles).
There are several styles of preparing the enfrijoladas, some recipes call for passing the tortillas through hot oil first while others don’t. Still others have meat or cheese fillings inside the rolled up tortillas while others only have toppings.
Enfrijoladas, as most Mexican antojos or cravings, are truly versatile. They can be eaten for breakfast, lunch or dinner and can be a main dish or a yummy side to grilled chicken or meat.
Enfrijoladas
from http://patismexicantable.com/
4 cups frijoles colados, or seasoned and pureed beans
16 corn tortillas
1 cup Mexican cream or heavy cream
1 cup Queso Fresco, or Fresh Cheese, or Farmers cheese, or a mild Feta
Avocado slices, optional
Chipotles in adobo sauce, optional
Heat a comal or dry skillet over medium heat.
Heat the pureed beans in a medium cooking pot to a gentle simmer.
Taking one tortilla at a time, heat it on the comal or skillet for about 30 seconds per side. Take the tortilla with a pair of tongs and immerse it in the bean puree. Place it on a plate, fold it as if it were a quesadilla or a turnover. Drizzle as much cream and sprinkle as much cheese as you like.
You can also top it with some avocado slices and a bit of chipotles in adobo sauce.
Serves 8
Enfrijoladas
from https://www.seriouseats.com/
1 cup vegetable or chicken broth
2 dried ancho chilies, stems removed
10 ounces Olé queso fresco
1 small white onion, finely chopped (about 1 1/2 cups)
2 (16-ounce) cans black beans, drained but not rinsed
1 teaspoon salt, or to taste
3 cloves garlic
12 (6-inch) Olé corn tortillas
1/2 cup roughly chopped cilantro
Preheat oven to 450°F (230°C).
In a small saucepan over high heat, bring vegetable or chicken broth to a boil. Alternatively, microwave broth on high for 1 minute. Place dried ancho chilies in a Mason jar or other heatproof container and pour hot broth over to submerge. Soak until softened, about 20 minutes.
Meanwhile, combine queso fresco and onion in a medium bowl. Set aside.
Place soaked ancho chilies and broth, drained black beans, salt, and garlic in a blender or food processor. Purée until a smooth sauce forms. Taste and season with additional salt if necessary.
Transfer bean mixture to a shallow bowl. Using tongs, dip a tortilla in the bean mixture, allowing excess to drip back into bowl. Transfer tortilla to a plate. Repeat procedure with remaining tortillas.
Reserve 1 cup of cheese-onion mixture and set aside. Use remaining cheese-onion mixture to fill the tortillas: Sprinkle cheese-onion mixture over half of a tortilla, fold tortilla over, and transfer to a 9- by 13-inch baking pan. Repeat with remaining tortillas, overlapping them slightly in the baking pan.
Drizzle any remaining bean mixture from the bowl over the tortillas in the baking pan. Move baking pan to oven and bake until warmed through, about 5 minutes. Sprinkle with reserved cheese-onion mixture and chopped cilantro and serve immediately.
Notes:
In a pinch, water may be used instead of broth. If you like, you can replace the ancho chilies with 2 chipotle peppers in adobo plus 1 teaspoon adobo sauce, or just 1 teaspoon chipotle powder. Do not soak the chipotles or chipotle powder; skip to step 3 instead.
Yield: Serves 4 to 6
