by Heather Schmitt-Gonzalez / Saturday, November 19, 2011
Enfrijoladas + I ♥ Mexican Bread
Here's a rundown of what you'll need and a guide for making them...
oil, for frying
cooked beans, with their juices
chiles &/or herbs and spices
toppings (such as crema, queso fresco, salsa, cilantro, pickled chiles, crumbled chorizo, chopped onion, fried egg)
Warm up a couple of cups or so of beans with their cooking broth. Transfer them to the jar of a blender and add some dried, soaked chiles or some chipotle chile powder (and any other herbs or spices you'd like for flavoring- including salt). Pour in a bit of your chosen liquid and blend. Keep adding liquid until it is very saucy (loose). Pour into a wide, rimmed dish. Next, heat about a ¼" or so oil in a skillet. When it's hot, quickly dip in one tortilla at a time and fry lightly, ~20-30 seconds. Remove to a paper towel-lined plate and repeat with more tortillas.
Dip fried tortillas carefully into bean sauce and then fold over onto a plate and top with your chosen toppings. My personal favorite is a bit of crema, some salsa, some crumbled chorizo, an over-easy egg, and queso fresco. Use as much or as little of the bean mixture as you like...some like it saucier than others.
note: mine looks really thick because I was taking pictures outside...and it was cold. I really didn't want to run in and make another plate, so really imagine the beans a bit looser on the plate. Simple and delicious.
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.