The Enfrijoladas
The enfrijolada is a simple dish made from beans, naturally, (as frijoles is spanish for beans) and other ingredients such as onions, cheese and corn tortillas; enfrijoladas can be served as appetizers, for breakfast or even snacks.
It is an easy dish but it still requires some time, especially if you have to cook the beans! As elsewhere on this site, I have included here ready-made corn tortillas so we just have to cook the other ingredients and put them together to create this dish.
| Yield: 4 servings | Preparation: | Cooking: | Total time: |
How to prepare homemade Enfrijoladas
Ingredients:
* 2 cups of cooked pinto beans (in chicken broth), with the resulting juices
* 2 tablespoons oil
* 1/2 Onion
* Salt to taste
* Oil for frying
* 1/2 cup mexican style crema
* Queso fresco, crumbled (or grated cheese)
* 1 Avocado, sliced just before serving
* 12 corn tortillas
Making this recipe:
1) Using a blender, blend to liquefy the beans with their broth, to the consistency of a sauce, on the thick side but not too thick. If we find that it has become too thick just add water until the desired consistency is reached.
2) Heat up 3 tablespoons oil in a skillet and fry to brown the onion. Pour the liquefied beans in with the onions and season with salt.
3) Heat up some oil over medium heat in a frying pan, then fry the tortillas in the oil: at least 30 seconds per side. Once they are fried or when we see that they take on a shade of yellow; once fried put them over paper towels to take out the excess oil. Stack them, and keep them stacked until it is time to serve.
4) Using kitchen tongs completely dip the tortillas in the bean dip, put on the plate and fold in half. Repeat this operation for 3 tortillas per plate
5) Over each serving, arrange slices of avocado, spoon about 1 tablespoon of crema and a little bit of crumbled cheese.
* 2 cups of cooked pinto beans (in chicken broth), with the resulting juices
* 2 tablespoons oil
* 1/2 Onion
* Salt to taste
* Oil for frying
* 1/2 cup mexican style crema
* Queso fresco, crumbled (or grated cheese)
* 1 Avocado, sliced just before serving
* 12 corn tortillas
Making this recipe:
1) Using a blender, blend to liquefy the beans with their broth, to the consistency of a sauce, on the thick side but not too thick. If we find that it has become too thick just add water until the desired consistency is reached.
2) Heat up 3 tablespoons oil in a skillet and fry to brown the onion. Pour the liquefied beans in with the onions and season with salt.
3) Heat up some oil over medium heat in a frying pan, then fry the tortillas in the oil: at least 30 seconds per side. Once they are fried or when we see that they take on a shade of yellow; once fried put them over paper towels to take out the excess oil. Stack them, and keep them stacked until it is time to serve.
4) Using kitchen tongs completely dip the tortillas in the bean dip, put on the plate and fold in half. Repeat this operation for 3 tortillas per plate
5) Over each serving, arrange slices of avocado, spoon about 1 tablespoon of crema and a little bit of crumbled cheese.
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