Authentic Enfrijoladas Mexican Recipe

Authentic Enfrijoladas Mexican Recipe


For enfrijoladas

24 corn tortillas

1 large onion (diced)

1 lb queso fresco (crumbled)

oil for frying (as needed)
For the beans sauce

3 cups cooked beans

1 ½ cups beans cooking water (or vegetable stock)

½ small onion

2 chipotle in adobo peppers

½ tsp cumin powder

1 garlic clove (peeled)

2 Tbsp olive oil

salt (to taste)

Mexican crema (or sour cream)

queso fresco (read notes)

cilantro (chopped)

avocado slices (optional)

fresh chilies or your favorite salsa (optional)
Combine queso fresco and diced onions in a bowl and set aside.
Place the beans, broth, chipotle peppers, onion, garlic, and cumin powder in a blender or food processor.
Blend until you will have a smooth and creamy sauce.
Heat the olive oil in a saucepan. Add the beans sauce and season with salt.
Simmer for 5 minutes while stirring from time to time or until the beans mixture has thickened enough that coats the back of a spoon.
Turn off the heat and set the sauce aside.
Heat some frying oil in a pan and fry the tortillas for about 10 seconds on each side.
Transfer tortillas to a plate lined with kitchen paper towels to drain excess oil.
Assemble enfrijoladas:
Dip one tortilla at a time into the beans sauce (read notes).
Place the tortilla flat on a plate and add some cheese and onion mixture.
Fold it into a half-moon or roll (whatever is easier for you).
Repeat the steps for dipping, filling, and folding each enfrijolada, placing 3-4 pieces on each plate.
Add more salsa on top and garnish with the remaining cheese and onion mixture, Mexican crema, cilantro, and any other topping you prefer.
Enjoy !!