Hola Hola!
How are you?! Today we’re making enfrijoladas and I know it’s only been a couple of days since Memorial Day, but I am so ready for a vacation! Getting to grill over the weekend was exactly what I needed. We’re already experiencing triple digit heat in the Central Valley, and I am aching for a trip to the beach!
Last time I shared a post, I mentioned I was going to be recording a few videos for YouTube, and let me tell you, I failed miserably! I tried recording myself making a couple of things, and the camera stopped recording halfway both times! I took this as a sign, so I’m going to wait until I can hire someone who can help me operate the camera so I’m not running back and fourth to check the equipment.
Today we’re making enfrijoladas!
What are enfrijoladas? Enfrijoladas consist of corn tortillas that are lightly fried, dipped in a black bean sauce, then stuffed with quesillo (Queso Oaxaca), and topped with crispy chorizo. They are one of my favorite ways to use leftover beans, and if you don’t feel like making a batch of stovetop beans, you can save yourself some time by using canned beans—I promise you won’t lose any flavor!
One thing you want to keep in mind when making enfrijoladas, or any dish where you’re going to be bathing tortillas in a sauce, is that you need to seal the tortillas. Sealing, or lightly frying the tortilla on each side, is going to create a barrier between the tortilla and the sauce that will prevent the tortillas from getting soggy and disintegrating.
I’m including a short clip below incase you’d like to watch how I make my enfrijoladas, but I can’t stress enough just how easy they are to make, and are so incredibly filling!
I can’t wait to introduce you to my friend Gino and my friend Michael, who will be coming on to Chicano Eats as contributors throughout the Summer in the next few days and if you don’t follow me on Instagram yet, head over there and give me a follow, I have some really fun news I’m sharing tomorrow.
Nos vemos pronto!
Enfrijoladas
Ingredients
- 1 Small Yellow Onion ,diced
- 1 Celery Stalk ,diced
- 1 Green Bell Pepper ,diced
- 2 Serrano Chiles ,stems removed, diced
- 3 Garlic Cloves ,minced
- ¼ tsp Ground Cumin
- ¼ tsp Ground Coriander
- 3 (15oz) Cans Black Beans ,drained
- 2 Cups Chicken Stock
For Assembly
- 12 Corn Tortillas
- 1 Cup Vegetable Oil ,plus more to replenish
- 4 Cups Shredded Queso Oaxaca (or substitute with Mozarella)
- 12 oz Chorizo or Longaniza, casing removed
- Diced White Onion
- Chopped Cilantro
Instructions
- Make the black bean sauce:In a large skillet over medium heat, sauté the diced onion, celery, bell pepper and diced serrano for 6-7 minutes, until the onion becomes translucent. After 6-7 minutes, add in the minced garlic, ground cumin and ground coriander and sauté for 2 more minutes, until the garlic becomes fragrant.
- Remove the veggies from the heat, and use a slotted spoon to transfer them to a blender. Add in the black beans, then pour in the chicken stock. Blend for 45 seconds to a minute, until smooth.
- Transfer the sauce to a medium-sized saucepan, taste for salt and adjust, then place it over low heat. Stir occasionally to make sure the bottom doesn’t burn. The sauce needs to stay warm, or the cheese won’t melt!
- Wipe clean the large skillet previously used, then add in the longaniza or chorizo. Use a rubber spatula to break it up into smaller chunks, and cook for 10-12 minutes until crispy and all of the fat has rendered. Transfer the chorizo to a plate lined with paper towels to drain, then wipe clean the large skillet.
- Pop the tortillas in the microwave for 30 seconds, then place the large skillet over medium heat, and add in 1 cup of oil.
- Once the oil is hot and shimmery, add 1-2 tortillas at a time and let fry for 45 seconds to a minute on each side. We want them to be lightly fried, but still pliable so they don’t get soggy as soon as we dip them into our black bean sauce. Let the tortillas drain on a plate lined with paper towels and replenish oil as needed.
- After all of the tortillas are done frying, assemble your enfrijoladas. Use a pair of tongs to dip your tortillas into the black bean sauce, then stuff with 1/4 cup of the shredded cheese. Fold to close. I like to serve 3-4 enfrijoladas per plate.
- Top with 1/4 cup of shredded queso Oaxaca or Mozzarella, then sprinkle a couple of tablespoons of the crispy chorizo on top. Finish with a sprinkle of diced onion and chopped cilantro. Serve with rice and beans, or on their own.
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