Enfrijoladas
Ingredients
- 2 cans (or 3 cups) of beans - black or pinto
- ½ cup + 1 ½ cups of water
- ¼ onion
- 2 chiles de arbol
- 1 pasilla chile
- Salt and pepper
- Oil
- Corn tortillas
- Queso fresco
- Cilantro
- Sour cream or crema
Instructions
Stem and seed the chiles and toast them in a dry skillet until fragrant. Add ½ cup of water and simmer the chiles until they are softened. Place the chiles and their cooking water, onion, garlic, beans and 1 ½ cups of water in a blender and blend until smooth. Place the blended bean sauce in a pot or skillet with high sides and heat over medium low heat, stirring regularly. Season with salt and pepper to taste. The consistency should be that of a thick creamy sauce, so add more water if needed. Cook for about five minutes to heat through, making sure not to allow the sauce to boil too aggressively. Meanwhile, heat your tortillas by lightly frying them one at a time in a separate skillet with a small amount of oil. Heat them until they are soft and pliable. To assemble enfrijoladas, dip each tortilla in the sauce and then stuff with queso fresco and fold over onto a plate. Top with more queso and cilantro to serve.
Recipe Notes
Enfrijoladas is a dish meant to use up leftover beans. There is a Simple Pinto Bean recipe available if you would like to make beans from scratch, or you can use canned. Chiles de arbol make a spicier sauce but they are optional. Some chile flavor is needed to make this more of a sauce rather than simply pureed beans. You can also try using chipotle in adobo sauce and skip the chile toasting and simmering steps altogether. Enfrijoladas with queso fresco can be served as a lunch dish, but these can be stuffed with whatever you like, including chicken - perhaps Chicken Tinga.