Well, one thing is for certain. There is a reason this website goes by “A Beaner on the Frontier”. And that’s because it is true, we Mexicans love our beans. And we have mastered many (more like all the) different ways to enjoy them. They are a staple in every Mexican pantry. Take, for example, these tasty Enfrijoladas. This traditional dish is usually prepared for breakfast and/or brunch.
Enfrijoladas are the love child of Frijoles de la Olla (Soupy Black Beans) and Enchiladas. The word Enfrijoladas would losely translate to English as “bean (frijol) sauce smothered stuffed tortillas”. I know, that’s a mouthful, but it is truly what they are.
If you are familiar with Mexican cuisine, you know that Enchiladas are usually a delectable combination of tortillas, protein, a sauce that usually includes tomatoes and chilies, cheese, cream and some onions. In contrast, in the case of today’s blog entry, Enfrijoladas, the black beans, plus a few other ingredients, are the flavoring in the sauce. They have in common with Enchiladas the protein filling of the tortillas. Also, the dolloped Mexican or sour cream on top of the sauce, and the same garnishings: crumbled or shredded cheese and sliced onions.
We decided to up the flavor ante of the bean sauce by adding some fried chorizo. That definitely takes the flavor to a whole different level. All in all, this new recipe is way too easy not to give it a try. But, most importantly, Enfrijoladas boast so much flavor, with just a few ingredients! Needless to say, my husband (that lovely guy you all know as “The Gringo”) absolutely loved them. They are a true family favorite recipe that I grew up enjoying.
As far as fillings go, the traditional ones are shredded chicken, scrambled eggs and even cheese. I had some rotisserie chicken leftover, which I just shredded. The whole thing was ready to eat in 30 minutes!
Enfrijoladas
Ingredients
- 1-15.25oz, can black beans
- 1 unit canned Chipotle
- 2 cloves garlic peeled
- 1/4 unit white or red onion wedge peeled
- 1 tbsp granulated Chicken bouillon
- 1-7oz. casing pork chorizo casing removed and cooked
- 3 cups drinking water
- 12 units soft corn tortillas
- 2 cups chicken cooked and shredded
- 1/2 cup Mexican or sour cream
- 1/2 cup thinly sliced white onion
- 3/4 cup Queso Fresco, Manchego or Mexican Blend cheese crumbled or shredded
Instructions
- In a large blender process black beans, Chipotle chili, garlic, onion, chicken bouillon, fried chorizo and water until smooth. Pour into a large saucepan (you can use the same one where you fried the chorizo) and cook the bean sauce over medium heat until it thickens (5 – 8 minutes). Stir often.
- Warm up the 12 tortillas until hot. You can do this in the microwave, 1 minute to 1 minute and 15 seconds on High. Alternatively, you can quick-fry each tortilla in hot olive oil, 20 – 30 seconds on each side. Then place them in paper towels to absorb the extra fat. Frying the tortillas is not necessary, though. Getting your tortillas real hot in the microwave will suffice and save you time and calories.
- If the chicken was in the fridge, warm it up in a microwave-safe container. You can lightly season your chicken (I use a bit of garlic powder, chipotle powder and salt and pepper, if you desire; although the sauce is flavorful enough and you don't really need to. Place portions of shredded chicken over each tortilla. Fold each totilla into half moons. Cover the stuffed and folded tortillas with warm bean sauce. Dollop some sour cream on the sauce and garnish with the sliced onion and the cheese. Enjoy!
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