Saturday, November 19, 2011

Enfrijoladas + I ♥ Mexican Bread

Who likes simple?  I do!  I do!  Well, you can't get much simpler than a plate of Enfrijoladas.  Really, I don't even have a recipe to to share.  It's one of those things for which you only need a method.  Basically, enfrijoladas are tortillas that have been lightly fried (not long enough to get crisp) and then dipped or covered in a bean sauce...then folded...and topped with goodies.  While I usually use pinto beans, you can really use any type you like.  You can see a mouthwatering black bean version over at Mely's place and another pinto bean version at Pily's place.

Here's a rundown of what you'll need and a guide for making them...

Enfrijoladas

corn tortillas
oil, for frying
cooked beans, with their juices
broth/stock/water
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.
And now that we've talked about one simple make at home dish, let's talk about Mexican bread.  Sigh....how I adore thee.  Mexi and I headed over to the Panaderia the other day because he wanted to show me what Piedras look like.  He's been wanting me to make them, but I for the life of me, I haven't been able to find a recipe.  But if you now me at all, you know I can't step foot in there without piling up the Conchas.  Sure, I make them at home.  But I also buy them.  I love that we can walk into the "work area" and pick conchas that are still warm and soft from the oven...all piled up on sheet trays in tall racks.
I also can't resist grabbing either some Bolillos or some of the really big Telera rolls that we use for making Tortas.  And for fun, I add some molassesy Puerquitos (little piggy's) and I tried some eggy, raisin-studded Panuchas this time, as well.

And then the moment of truth...the finding of the Piedras (rocks).  Basically they are dense and spicy and sandy-textured.  Some were covered in sugar and some had a chocolate drizzle.  They reminded me of the English Rocks (another cookie resembling a rock) that I made way back when I was an apprentice.  I almost thought they could contain shredded apple and some finely chopped nuts.  There were a few raisins here and there.  Has anyone ever had them, heard of them, or seen a recipe for them?
It dawned on me as I was writing this that I could try to ask the bakers at the Panaderia for a recipe and then scale it down.  I think I'd make my smaller, though.  Those big ol' rocks are a lot to handle.  And they dry out quickly.  Mexi remembers them best fresh and hot (and in smaller proportion) from the oven when he was a kid, and that's the way I'd like to try to recreate them for him.

Happy weekend!
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weekend cooking