ENFRIJOLADAS
This is one simple dish you can make if you have corn tortillas in the freezer and black beans in the pantry. Enfrijoladas are comforting enchiladas made by drenching corn tortillas in creamy, coarsely pureed black beans, folding them into quarters, and serving them in more of the black bean sauce. The authentic ones are garnished with Mexican queso fresco, but they are delicious without cheese. Cilantro or epazote is optional - I didn't have any; it is the black beans that make this dish what it is.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 2h30m
Yield Serves 4
Number Of Ingredients 9
Steps:
- In a large soup pot or Dutch oven combine the black beans with their soaking water (they should be submerged by at least 1 1/2 inches of water; add if necessary), one half of the onion, and half the garlic and bring to a boil. Reduce the heat, cover and simmer gently for 1 hour. Add the remaining garlic, epazote or cilantro if using, cumin, chili powder, and salt to taste and simmer for another hour, until the beans are very soft and the broth thick, soupy and aromatic. Remove from the heat. Remove and discard the onion.
- Using an immersion blender or a food processor fitted with the steel blade coarsely puree the beans. The mixture should retain some texture and the consistency should be thick and creamy. Heat through, stirring the bottom of the pot so the beans don't stick. Taste and adjust salt. Keep warm.
- Slice the remaining onion half crosswise into thin half-moons and cover with cold water while you assemble the enfrijoladas. Heat the corn tortillas: either wrap them in a damp dish towel and heat them, 4 at a time, in the microwave for about 30 seconds at 100 percent power, or wrap in a dish towel and steam for 1 minute, then let rest for 5 minutes.
- Assemble the enfrijoladas just before serving them. Spoon about 1/2 cup of the hot, thick beans over the bottom of a large lightly oiled baking dish or serving platter. Using tongs, dip a softened tortilla into the beans and flip over to coat both sides with black beans. Remove from the beans and place on the baking dish or platter (this is messy; have the serving dish right next to the pot.) Fold into quarters. Use the tongs to do this, and if you find that the tortilla tears too much, then just coat one side with the black beans, transfer to the baking dish and spoon some of the black beans over the other side, then fold into quarters. Continue with the remaining tortillas, arranging the quartered bean-coated tortillas in overlapping rows. When all of the tortillas are in the dish, spoon the remaining black bean sauce over the top. Drain and rinse the onions, dry briefly on paper towels and sprinkle over the bean sauce. Garnish with cilantro and chopped walnuts if desired and serve at once.
Nutrition Facts : @context http, Calories 369, UnsaturatedFat 2 grams, Carbohydrate 72 grams, Fat 3 grams, Fiber 14 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 378 milligrams, Sugar 3 grams
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Roshan Sewak
[email protected]I'm not usually a fan of chicken, but this recipe changed my mind. The sauce is so flavorful and the chicken is cooked to perfection.
Kyeema
[email protected]This recipe is a keeper! I've already made it twice and it's a hit with my family.
Cheryl Bryant
[email protected]I've made this recipe several times and it's always a success. The chicken is always cooked perfectly and the sauce is delicious.
Obianuju Ogbonna
[email protected]This is my go-to recipe for chicken. It's always a hit with my family and friends.
Zabih Ullah
[email protected]I love this recipe! It's so easy to make and always turns out perfectly.
Niru Gautam
[email protected]This is the best chicken recipe I've ever tried. I will definitely be making it again and again.
Michelle Hogarth
[email protected]I highly recommend this recipe. It's easy to follow and the results are amazing.
Amos Ngwira
[email protected]This recipe is a game-changer. I used to hate cooking chicken, but now it's one of my favorite things to make.
Ahamad Alam
[email protected]I've tried many different recipes for chicken and this is by far my favorite. The sauce is incredible and the chicken is always so juicy.
Unombango Ngurunjoka
[email protected]This is one of my favorite recipes. It's easy to make and always a crowd-pleaser.
Rigen TalukderAvi
[email protected]I love this recipe! The sauce is so rich and flavorful, and the chicken is always cooked perfectly.
Bishal Das
[email protected]This recipe is a keeper! The sauce is so creamy and flavorful, and the chicken is cooked to perfection.
Merci Asmat
[email protected]I've made this recipe several times now and it's always a hit. It's easy to make and the results are always amazing.
Zach Almany
[email protected]This was a great recipe! I made it for my family and they loved it. The sauce was so flavorful and the chicken was cooked perfectly.
Mohamad Dabaja
[email protected]Absolutely delicious! The flavors were incredible and the sauce was perfect. I will definitely be making this again.