Enfrijoladas are simply corn tortillas that are lightly fried and dipped into a warm bean sauce. They can be filled as you plate them or you can let your guest top them with a variety of fresh and cooked ingredients. My favorite way to enjoy them is to simply garnish with queso fresco and onions. A side of chorizo with potatoes is never a bad idea! This bean sauce was inspired by Mom’s chile infused beans that she prepares for tamales. My version of Enfrijoladas today consist red beans blended with dried chiles, aromatics, spices and broth. The more commonly used beans are black or pinto beans. You can really keep it as simple as you like with just beans, broth and a few spices, but why not a few extra ingredients for more flavor. And the bean sauce is versatile. Not only for enfrijoladas, but you could add a little extra broth and serve over fried tortilla strips for a quick tortilla soup! #enfrijoladas #mexicanfood
And whether you use black beans or pinto beans for the enfrijoladas, you will enjoy one of the most simple and delicious plates of home-style Mexican food.
The chiles used in the sauce can vary, The sauce pictured above and the next few photos, included 2 chile guajillo, 1 chile pasilla and 3 dried chipotle peppers. I still ised black beans, but only 1 1/2 cups, not 3 cups.
Below, this version was prepared with pinto beans.
Beans are delicious! And especially is this recipe for enfrijoladas! Beans are the star ingredient, combined with chiles and spices to yield a zesty bean sauce.
- 3 cups black red or pinto beans w/ broth
- 2 chile California or guajillo stems and seeds removed
- 1 chile ancho stem and seeds removed
- 1 small white onion chopped
- 2 cloves garlic sliced
- 2 chile serrano sliced
- 2 cups chicken stock
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- salt to taste
- 3 tablespoons olive oil
- *12 corn tortillas and oil for frying
- *Queso fresco crema, avocado, onions, lettuce or shredded chicken.... for garnish
- Remove the stems and seeds from the dried chiles. Transfer to a glass bowl and cover with water. Cook in the microwave 6 to 7 minutes stirring once during cooking time. Remove from microwave, cover and set aside.
- In a large sauce pan, add oil and heat to medium heat. Saute the onions for 3 -5 minutes. Add the garlic, serrano, cumin, paprika, salt, beans with broth and chicken broth. Bring up to a simmer for a few minutes.
- Drain the water from reserved chiles, transfer to the blender. Add to warm bean mixture to the blender. Very carefully, put the lid on the blender and hold down with a kitchen towel. Pulse to blend into an smooth bean sauce.
- Do not overfill your blender when blending hot foods because the lid may pop off during blending. Blend in batches if needed. Transfer bean sauce pack to sauce pan. Cook on low for 5 minutes. If it's too thick, add a bit more chicken broth.
- To Prepare Enfrijoladas: Shallow fry corn tortillas in preheated oil for less than one minute, turning once. Dip fried tortillas in bean sauce and either roll, fold like a taco or fold into quarters and stack onto serving plate. Garnish with crumbled queso fresco and thinly sliced onion for a simple version.
Enfrijoladas prepared with black beans. Filled with queso fresco. Garnished with queso fresco, crema, green onions and jalapeños en escabeche.
The one’s above prepared with black Beans. Below are the soft fried corn tortillas folded over into quarters. I enjoy serving this compact version. I drop the little packages right into the warm bean sauce and spoon them onto the plate with plenty of sauce. The tortillas are not typically filled. All the toppings make up for the fact there is no filling!
For Variation: Enfrijoladas can be filled right after you dip them in the sauce. I like to top with ingredients instead, it’s less messy. For a more hearty version, top enfrijoladas with shredded chicken, lettuce, onions, avocado, crema and queso fresco. Tasty!!
This version of Enfrijoladas above had some Mexican crema blended in with the sauce. They were filled with shredded chicken.