Enfrijoladas
Bean-Sauced Tortillas
Corn tortillas are dipped straight into a silky blended black-bean sauce sharpened with chipotle, then folded and draped with more sauce, crema, and queso fresco.
Enfrijoladas
✦ Antes de Empezar
Before you cook
Do I have to fill the tortillas with chicken?
No — the filling is optional; you can leave the tortillas unfilled or use crumbled cheese instead. If you do use chicken, make sure it's fully cooked to at least 165°F (74°C) before shredding and folding it inside.
Ingredientes· 9View
- 3 cupsCooked black or bayo beans, with 1 1/2 cups bean broth
- 1/4White onion
- 1Garlic clove
- 1Chipotle chile or 1 toasted avocado leaf
- 1 tablespoonLard or oil
- 12Corn tortillas
- As neededOil, for softening tortillas
- 2 cupsShredded chicken or crumbled cheese, optional filling
- As neededMexican crema, queso fresco, and sliced onion
Instrucciones
5 pasosLicúa la salsa
Blend the sauce
Blend the beans, broth, onion, garlic, and chipotle or avocado leaf until very smooth and pourable.
Fríe la salsa
Fry the sauce
Fry the bean sauce in lard for 8 minutes, thinning with broth if it becomes thicker than heavy cream.
Suaviza las tortillas
Soften the tortillas
Pass the tortillas quickly through hot oil, 5 to 10 seconds per side, so they become flexible.
Rellena y dobla
Fill and fold
Dip each tortilla in the hot bean sauce, fill if desired, and fold in half or quarters.
Sirve
Serve
Arrange on plates, cover with more sauce, and top with crema, cheese, and onion.