If we think about Mexican food, logically the best-known ingredients are corn tortillas and beans. Well, this recipe is that super mega union of Mexican power. Enfrijoladas are a popular choice for breakfast, lunch or dinner in Mexico, and its authentic flavor evokes the tradition and warmth of Mexican home cooking. If you want to make them at home, don’t miss today’s recipe.
About the enfrijoladas
Las enfrijoladas They are a traditional Mexican dish. They are made from soft, pliable corn tortillas that are dipped in a black or refried bean sauce, giving them a rich and comforting flavor.
It can be customized with a variety of ingredients, such as cheese, cream, avocado, onion, and shredded meat, among others.
Introduction to the world of enfrijoladas
Mexican enfrijolada is a classic representation of this dishin which tortillas are generously dipped in a refried bean sauce, which is seasoned with local herbs and spices.
He crumbled fresh cheese and cream add a touch of creaminess, while avocado adds a refreshing contrast. This authentic version of enfrijoladas It is loved for its simplicity and comforting flavor that brings a piece of Mexico to the table in every bite.
Ideal sauce for enfrijoladas
Salsa is a fundamental component of this traditional Mexican dish. It is generally prepared using black beans or refried beans as the main base. These beans are cooked with onion and garlic, which adds a rich and aromatic flavor to the sauce.
Additionally, you can add chili peppers, such as jalapenos or chipotles.to give it a touch of spice and a smoky flavor, depending on the preference of the person who prepares it.
The texture of the sauce is essential for them to be delicious. Generally, the aim is to obtain a smooth and thick consistency. To achieve this, the beans are simmered and liquids such as chicken broth or water can be added to achieve the desired texture.
The sauce should have the ability to adhere to the tortillas, but not be so liquid that they become excessively soggy.
Roots and origin of enfrijoladas
Enfrijoladas have deep roots in the history of Mexico and their origin dates back to pre-Columbian times.. Beans, one of the main ingredients, were a fundamental crop of ancient Mesoamerican civilizations, such as the Aztecs and the Mayans. These towns already prepared and consumed a bean sauce on corn tortillas.
With the arrival of the Spanish conquistadors in the 16th century, a culinary exchange took place between native cultures and European cuisine.
The Spanish brought with them ingredients such as pork and cheesewhich were gradually incorporated into enfrijoladas, further enriching their flavor and versatility.
Over time, enfrijoladas became popular throughout Mexico and they became a characteristic regional dish in different parts of the country. Each region has developed its own variant, which has contributed to Mexico’s culinary diversity.
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Enfrijoladas recipe
Yield: 6 servings
Preparation time: 45 minutes
Ingredients
For the chipotle bean sauce
- 2 cups cooked and drained black beans (you can use refried beans)
- 2-3 dried chipotle chiles
- 2 cloves of garlic, minced
- 1/2 onion chopped
- 1 cup chicken or vegetable broth
- 1 teaspoon ground cumin
- Salt to taste
- Vegetable oil for frying
For the enfrijoladas
- 12 corn tortillas
- 2 cups grated cheese (fresh cheese or cheddar cheese are popular choices)
- sour cream to taste
- Chopped fresh cilantro
- Chopped red onion
How to make the best enfrijoladas
- In a frying pan, heat a little oil over medium heat and sauté the chopped onion and garlic. Add the dried chipotle chiles and brown them briefly to release their aromas, being careful not to burn them.
- Add the cooked beans and mix everything well. Cook for a few minutes so that the flavors combine.
- Transfer to a blender or food processor. Add the broth and ground cumin, and mix until you obtain a smooth and uniform sauce.
- Pour the chipotle bean sauce into a saucepan and heat over low heat. Cook over low heat until the sauce is very hot. Salt to taste.
- Heat the corn tortillas on a comal or hot skillet until pliable. Dip each tortilla in the chipotle bean sauce until completely covered. Then, place some grated cheese in the center of the tortilla.
- Fold in half to close and place on a serving plate. Repeat this process with the other tortillas.
- Garnish the enfrijoladas with sour cream, chopped fresh cilantro and chopped red onion. Serve hot.
Source: www.paulinacocina.net
