Enfrijoladas are a humble dish. I almost can imagine some Mexican grandma in a hurry trying to make a meal with ingredients for two that will serve four or six with the beans she had. So Bad-a-bim! …she created a sauce, in order to stretch the beans, for all to eat. Aren’t these kinds of recipes the ones that everybody loves the most?…Serendipity in the kitchen can work love spells, just like this recipe.
Imagine fresh corn tortillas smothered in a smooth velvety bean sauce that has been seasoned and tinted with dry chiles. This dish features smokey anchos and a bright flavor guajillo chiles, sauteed onions and a couple of garlic cloves, all seasoned and blended to create a light and velvety bean sauce. Enfrijoladas are the cousins of enchiladas, only lighter. This velvety sauce, has a mild spice flavor, that in combination with the earthy and creamy bean texture make the most luscious bean sauce.
Enfrijoladas are typically filled with a mild creamy cheese called requeson, which would be the Mexican ricotta, creamy morsels of soft cheese mixed with crisp diced onions. Many other fillings are welcomed for a heartier meal like shredded roasted chicken, chorizo, spinach and cheese, zucchini, mushrooms, the combinations are endless. Put a sunny side up egg on it and call it breakfast!,
I personally like them served straight up. I love the flavor of the bean sauce. The chiles, onions, and garlic cloves season the creamy beans with out compromising the bean flavor; earthy, mild spicy, light and smooth. If you are feeling adventurous add some extra crunch and sprinkle some pork skin crumbs (chicharrones), to die for.
For me these bean cousins of enchiladas are my simple pleasure, beans, queso fresco, my mucha muchacha salsa, avocado, and a dollop of crema that will make me happy any day! Summer or winter, rain or shine.
Just make them, Enfrijoladas are a sure love at first bite, extremely easy to make, wether you make them as a casserole or plate them as you go, this
simple ingredients treated with a little extra love, will always “madly” love you back!
2 cups cooked pinto beans*
2 cups bean broth
1 cup chicken stock or water
3 tablespoons sunflower oil
1 medium chile ancho, de-seeded and tail removed
2 long chile guajillo, de-seeded and tail removed
½ cup diced with onion
2 large garlic cloves
½ teaspoon salt
½ cup extra of water or milk to adjust the bean sauce consistency.
16 corn tortillas, 5” regular store bought.
For home made corn tortillas** use about a walnut size dough ball to make a 5”round
2-3 tablespoons sunflower oil
For the filling:
½ pound queso requeson(mexican ricotta), queso fresco doble crema, or crumbled goat cheese
¼ cup small diced red onion
salt to taste.
Salsa Mucha Muchacha recipe here
Quick pickled Red onions:
Thinly slice ½ medium red onion, rinse under running water really well. Place onion slices in a small bowl, squeeze ½ lime, add a generous pinch of sea salt, a pinch of dry oregano and 2-3 tablespoons of water.
1.On a large sauce pan, over medium heat, warm up the oil. Add the pieces of dry chiles, onion, garlic and a pinch of salt, saute until onions are softened, dry chiles have a bright color, and slight blistered. At this point add the cooked beans along with the bean broth, and chicken stock. Bring to boil and let it simmer for about 10-15 minutes, until the dry chiles look re-hydrated and plumped.
2.Set beans aside cover for 5 minutes. Place the sauteed beans, onions chiles into a blender.
Remember to always be extra careful when transferring hot liquids into a blender. You can also use an immersion blender, or a food processor to make this sauce, although I’ve found that the blender works best to leave a smooth airy velvety sauce.
3.Transfer back the sauce into the sauce pan, keep it warm at the lowest temperature stirring now and then. Taste, and adjust for salt, or liquid if to thick. To test thickness submerge a wood spoon on the sauce, and run your finger over the back of the spoon. If the two sides remain separated, the sauce is on point. This bean sauce, should feel smooth creamy but not overly thick. If to thick add a bit more water, or milk. If it is to thin, cook up some of the liquid whisking at all times.
4.Warm up each tortilla by quick frying in a little oil, you want them soft and playable, but with a little color. Gently submerge each tortilla into the warm bean sauce. Place them into a platter fill them with the requeson-onion mixture (mexican ricotta cheese) and fold them in half or into fourths like you would do with a crepe. Once you have them all folded keep them warm in the oven. Reheat the reminder of the bean sauce and add a little more milk or water to adjust consistency.
5.Serve 3-4 Enfrijoladas per plate and ladle one or two spoonfuls of the bean sauce on top, add a dollop or squeeze some crema, sprinkle the cotija cheese, garnish with avocado and red onions…and a little drizzle of “that” Salsa Mucha muchacha…
A few drops of my mucha muchacha salsa… Mmmm!
Music pairing: Bonito – by Jarabe de Palo