Best 3 Enfrijoladas In English Recipes

ENFRIJOLADAS RECIPE

Steps:

• Add the beans, garlic, chipotles and salt to a blender and puree until smooth. Add stock (or water) until the puree has the consistency of a thick soup. Taste for seasoning and heat level.
• Warm the corn tortillas in the oven or microwave. Place a big dollop of bean puree on a plate. Dredge one side of a tortilla in the bean puree. Flip the tortilla and fill with onion and cheese. Roll tight and place in a baking dish seam side down (add some puree to the baking dish to prevent sticking).
• Continue rolling all of the tortillas -- this batch was enough for 8 rolled tortillas.
• Cover the tortillas in the baking dish with the remaining bean puree. Bake at 425F for 8-10 minutes or until the cheese has melted.
• Serve immediately and top with your choice of avocado, cheese, cilantro and Crema.

ENFRIJOLADAS RECIPE

Steps:

• Preheat your oven to 400 F.
• In a blender, add the beans, garlic, chipotle peppers, and a pinch of salt to your blender. Blend until smooth. You want a silky smooth bean sauce here.
• Once blended, heat a pan on the stove on medium heat. Evenly coat the pan with olive oil.
• Once warm, lower the heat to medium-low.
• Add the bean mixture to the pan and bring to a slow simmer.
• While you cook the sauce, wrap the tortillas in a damp paper towel. Microwave for 20 seconds. This helps to make the tortillas more pliable.
• Once the sauce bubbles, turn off the heat.
• Carefully dip your tortilla in the sauce, covering both sides evenly.
• Place the smothered tortilla in your casserole dish. Add a bit more sauce inside the tortilla.
• Next, add about a tablespoon or two of grated queso fresco.
• Roll the tortilla.
• Repeat until all tortillas are neatly in the casserole dish.
• Cover with remaining sauce.
• Sprinkle what is left of the queso fresco all over.
• Top with pepitas.
• Place into the oven for ten minutes, or until the cheese is melted.
• Roughly chop spinach, dress with lemon juice, and Tajin.
• Remove enfrijoladas from the oven.
• Serve. Top with pickled onions and dressed spinach.
• Enjoy!

ENFRIJOLADAS

Steps:

• Preheat the oven to 350 degrees F.
• Put the drained beans and chicken broth in a large bowl.
• In a saute pan, heat the olive oil over medium-high heat. Add the onion, tomato, chile, and garlic. Saute until the onion is soft, about 5 minutes. Rub the oregano, between palms of your hands and sprinkle over the beans. Add salt and pepper, to taste. Add the beans and broth to the pan and simmer for 10 minutes. Cool the beans for about 5 minutes before putting them in the blender. Carefully, pour the mixture into a blender and puree. Return the pureed mixture to the pan and gently reheat over medium-low heat, stirring frequently.
• Using tongs, pass the tortillas 1 by 1 through the refried bean sauce until they are somewhat softened and coated on both sides with the sauce. Set aside on a plate. Fill each tortilla with 1/4 cup of shredded cheese. Fold in half and arrange them, overlapping, in a 9 by 13-inch baking dish. Top with an additional 1 to 1 1/2 cups of the bean sauce, just enough to cover the beans but allow the edges of the folded tortillas to show. Bake until cheese is melted about 10 to 15 minutes.
• To serve, drizzle with Mexican sour cream lengthwise in a 2-inch thick strip down the center of the dish. Top with 8 overlapping red onion rings.