Best 3 Oaxacan Black Bean Enfrijoladas Al Estilo Oaxaca Recipes

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In the heart of Oaxaca, Mexico, where culinary traditions converge, a delectable dish known as Oaxacan Black Bean Enfrijoladas tantalizes taste buds. This traditional recipe showcases a savory black bean sauce, boasting a symphony of flavors, enveloping tender corn tortillas, creating a harmonious union of textures. Served with an array of accompaniments, including avocado slices, crumbled queso fresco, crema Mexicana, and pickled red onions, Enfrijoladas embodies the vibrant spirit of Oaxacan cuisine.

The article presents a diverse collection of recipes, each capturing the essence of Enfrijoladas while offering unique interpretations. The Classic Oaxacan Black Bean Enfrijoladas recipe serves as the cornerstone, providing a foundational understanding of this beloved dish. For those seeking a vegan alternative, the Vegan Oaxacan Black Bean Enfrijoladas recipe offers a plant-based rendition that retains the authentic flavors of the original.

For those who prefer a smoky twist, the Oaxacan Black Bean Enfrijoladas with Roasted Poblano Sauce recipe infuses a rich, charred flavor into the sauce, adding an extra layer of complexity. If time is of the essence, the Quick and Easy Oaxacan Black Bean Enfrijoladas recipe delivers a streamlined version without compromising on taste. And for those drawn to the vibrant flavors of mole, the Oaxacan Black Bean Enfrijoladas with Mole Poblano recipe seamlessly blends the traditional black bean sauce with the renowned mole poblano, resulting in a dish bursting with depth and intrigue.

Here are our top 3 tried and tested recipes!

OAXACAN BLACK BEAN ENFRIJOLADAS AL ESTILO OAXACA,



Oaxacan Black Bean Enfrijoladas al Estilo Oaxaca, image

This is a delicious dish that is typical of Oaxaca, Large warm flour tortillas are dipped in a black bean sauce then they are filled with any type of filling shredded chicken or shredded pork/beef meat that has been seasoned and flavored with a nice sauce. They are then folded in half and then folded again. They are then covered...

Provided by Juliann Esquivel

Categories     Poultry Appetizers

Time 2h40m

Number Of Ingredients 14

4 large white flour tortillas, warmed on the griddle or comal.
3 c cooked black beans or 1 can seasoned black beans goya or el ebro brand. mkae sure they are seasoned.
1/4 c olive oil
1 c grated cotija cheese or grated queso fresco
1/2 tsp garlic powder
1/4 tsp cumin powder
~~~shredded chicken or pork~~~
2 large chicken breasts, or diced pork loin cooked in water, onion, salt, and garlic powder, shredd chicken or pork save broth
1/4 c olive oil
1/4 c diced onion, sweet pepper, cilantro
1/4 c tomato sauce
1/2 tsp salt & pepper
1/4 tsp oregano, cumin powder,
1 c your favorite tomatillo salsa or red salsa to put on top of enfrijoladas.

Steps:

  • 1. Make your filling first. Boil your chicken breasts or pork meat until tender. You can do this by putting in a pot with water, a half an onion, garlic powder, and salt. Cook until the meat is tender. Next shredd your chicken or pork. Heat some oil in a skillet add some more diced onion,sweet pepper, garlic powder, saute until veggies are limp add the shredded chicken or meat the tomato sauce spices oregano, cumin, then the cilantro and a little of the chicken or meat broth. Cook for a minute or two. then set aside.
  • 2. Heat the oil for the beans in another skillet, add the two cups of cooked black beans with a little bean broth about 1/2 cup or if you have no cooked black beans open a can of Goya fully seasoned Black beans and add to the hot oil. With the same can measure about a 1/4 can of water and add to the beans. With a potato masher, mash down the beans in the hot oil until they are totaly mashed and your bean mixture looks creamy. Do not have the heat to high or they will dry out. Add a little more oil, garlic powder and the cumin powder stir well. Your beans should have the consistency of a thick gravy. If too thick add a little more water and mix well. Heat your flour tortilla on the griddle just to make it soft and dip into the bean mixture on each side. As if you were dipping to make enchiladas. Coat each side lay on a plate add a tablespoon of chicken or pork and fold in half then fold again in quarters put all four quarters on a plate. Sprinkle grated cotija cheese over the enfrijolada and spoon some salsa on top of the cheese. You can also spoon Mexican Crema which looks like a sour cream but it is not sour; or If you like you can use sour cream if you dont have the cotija cheese or crema Mexicana. Enjoy
  • 3. I have taken into account the hour of cook time for the shredded chicken or pork. You can cut the time in half by buying a pre-roasted chicken and shredd your chicken and make it with the sauce I posted.

TAMALES DE FRIJOL (OAXACAN BLACK BEAN TAMALES)



Tamales de Frijol (Oaxacan Black Bean Tamales) image

On special occasions, such as saints' days, Alfonso Martinez prepares a special style of black bean tamal traditionally made by Zapotec communities in the Sierra Norte of Oaxaca. A simple, puréed bean filling is carefully folded in a round of masa that's been squished with a tortilla press or flattened out by hand, and this process creates a delicate, layered package that's as beautiful as it is delicious. Mr. Martinez reaches for heirloom Oaxacan beans, though any variety of dried black beans that ends up tender will work well. And even though avocado leaves are traditionally used to sandwich the tamal inside the banana leaf wrapper, he says hoja or yerba santa leaves can also be cut to size to impart their herbal flavor. (Watch Mr. Martinez prepare Oaxacan tamales de frijol.)

Provided by Tejal Rao

Time 5h

Yield About 30 tamales

Number Of Ingredients 10

1 pound dried black beans
1 large white onion, halved
1 garlic head, cloves peeled
2 fresh or dried avocado leaves (see Tips)
1 tablespoon fine salt, plus more to taste
2/3 cup olive oil
4 pounds banana leaves, thawed if frozen
6 pounds fresh masa for tortillas (12 cups; see Tips), at room temperature
2 tablespoons fine salt
60 fresh or dried avocado leaves (see Tips)

Steps:

  • Make the filling: In a large bowl, cover the beans with cold water by about 2 inches and soak overnight. The next day, drain the beans and transfer to a large pot. Add the onion, garlic, avocado leaves, salt and enough cold water to cover by 2 inches. Bring to a boil over high heat, then reduce the heat to maintain a simmer. Cook, skimming any foam, until the beans are very tender, 1 1/2 to 2 hours.
  • Cool for 15 minutes, then set a large strainer over a large bowl and drain. Transfer the beans, onion, garlic and 1 cup cooking liquid to a blender or food processor. Blend, adding more liquid as needed to get the machine going and to form an almost smooth puree. The consistency should be soft and spreadable, but not soupy. Season to taste with salt and cool to room temperature. Discard the avocado leaves and any remaining cooking liquid.
  • While the beans cool, prepare for tamales: Heat the oil in a small saucepan until just smoking, then remove from the heat and set aside to cool completely. If you don't have plastic rounds for a tortilla press, cut off the edges of a gallon-sized resealable plastic bag to form two 10-inch squares of plastic. If you don't have a press, get out a heavy flat-bottomed large skillet.
  • Heat a banana leaf on a griddle or large flat pan over high heat, turning and pressing flat until pliable and shiny, 15 to 30 seconds. Transfer to a work surface. Repeat with the remaining leaves, stacking them to keep them all warm and soft.
  • In a large bowl, tear the masa into smaller chunks then add the salt and gradually add the cooled oil while kneading in. Continue kneading with both hands by punching down the mixture, then squeezing it between your fingers before gathering it into a mass and pushing it back down. Knead until the oil isn't visible and the masa is very smooth and soft.
  • Assemble the tamales: Roll a 1/3 cup masa into a ball and flatten between the plastic by hand into a 1-inch-thick disk. Press in a tortilla press or against the counter using a skillet to form a tortilla-thin round (scant 1/8-inch-thick). Peel off the top plastic, keeping the masa on the bottom piece. Spread the bean filling evenly over the masa's entire surface in a thin layer (about 3 tablespoons). Using the plastic, lift the left edge and fold an inch in towards the center, then peel back the plastic and flatten it against the counter. Repeat on the right. Spread filling over the folded edges (about 1 teaspoon per side). Using the plastic, lift up the bottom third and fold it over the center as if folding a letter. Cover with filling (about 1 teaspoon), then use the plastic to lift the top and fold it over to enclose. Center an avocado leaf on top. Place the tamal upside down on a soft banana leaf and place another avocado leaf on top. Trim the leaves to fit if needed. Wrap in the banana leaf, folding in one long side, then the bottom, then the other side and rolling to enclose the end. Repeat with the remaining ingredients.
  • Fit a steamer or colander into a large, deep pot and add enough water to almost reach its bottom. Stack the tamales flat in the steamer, leaving an empty space in the center. Cover with the reserved remaining banana leaves and then the lid. Bring the water to a boil and steam, replenishing with hot water as needed, until the masa is cooked through, about 1 1/2 hours. To test, unwrap a tamal and cut through the center to make sure there's no raw masa.
  • Keep warm in the steamer off the heat until ready to serve. After unwrapping, the avocado leaves should be discarded before eating. The tamales can be cooled completely, then wrapped individually and frozen for up to 6 months. To serve, thaw overnight in the refrigerator, then resteam in the banana leaves or unwrap and pan-fry in oil until hot and crisp.

PASTA DE FRIJOL NEGRO (BLACK BEAN PASTE)



Pasta de Frijol Negro (Black Bean Paste) image

Avocado leaves are the main flavor in this staple. This black bean paste is the base for memelas, tlayudas, molletes, enfrijoladas, and more.

Provided by Bricia Lopez

Categories     Dinner     Lunch     Bean     Onion     Garlic     Chile Pepper     Blender     Vegetarian     Vegan     Dairy Free     Wheat/Gluten-Free     Soy Free     Peanut Free     Tree Nut Free

Yield Makes about 4 cups (1 L)

Number Of Ingredients 7

1 pound (455 g) black beans, cleaned and rinsed
4 cloves garlic, peeled (12 g)
½ of a small white onion, cut in half (50 g), plus ¼ cup chopped white onion (30 g)
Sea salt
1 chile de arból, stem removed
2 dried avocado leaves
2 tablespoons vegetable oil

Steps:

  • In a large stockpot, combine the beans, garlic, and onion quarters. Cover the beans with water and bring to a boil.
  • Cover the pot, lower the heat to a simmer, and cook until the beans are tender. This can take anywhere from 1 to 2 hours, depending on how old the beans are. If the liquid is evaporating too fast and the beans start to show, bring another cup or two of water to a boil and add it to the beans. Once the beans are cooked, salt to taste, stir, and continue cooking for 10 minutes.
  • Once the beans are tender to the bite, remove and discard the garlic cloves and transfer the beans to a blender. Add the chile de arból and avocado leaves and puree until smooth.
  • Heat the oil in a large sauté pan over medium heat. Once hot, add the chopped onion and cook until it starts to soften. Add the black bean puree and fry it for 15 minutes, stirring until the bean mixture has thickened.

Tips:

  • Soak the black beans overnight or for at least 8 hours before cooking. This will help to reduce the cooking time and make the beans more digestible.
  • Use a good quality Oaxaca cheese. This cheese is made from cow's milk and has a slightly tangy flavor. It melts well and is perfect for this recipe.
  • If you don't have Oaxaca cheese, you can substitute another type of melting cheese, such as mozzarella or cheddar.
  • To make the sauce, you can use either canned or dried ancho chiles. If you are using dried chiles, you will need to toast them in a skillet before boiling them in water.
  • Be careful not to overcook the tortillas. They should be just soft enough to roll up without breaking.
  • Serve the enfrijoladas with your favorite toppings, such as sour cream, salsa, or guacamole.

Conclusion:

Oaxacan black bean enfrijoladas are a delicious and easy-to-make dish that is perfect for any occasion. The black beans are cooked in a flavorful sauce made with ancho chiles, garlic, and onion. The tortillas are then filled with the bean mixture and rolled up. The enfrijoladas are then topped with cheese and baked until golden brown. This dish is sure to be a hit with your family and friends.

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