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La Piña en la Cocina

Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Beans » Enfrijoladas~Corn Tortillas in a Spicy Bean Sauce

Enfrijoladas~Corn Tortillas in a Spicy Bean Sauce

November 22, 20163 Comments

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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.

Enfrijoladas

NEW VIDEO ALERT!!!!

https://animoto.com/play/d2VfF0XJZo5dWf5yjvQm2w

It’s just one of those meals!

I would have to categorize this dish under Mexican comfort foods! Homemade corn tortillas drowning in a spicy warm beans sauce. Yes!

But, What Kind Of Beans Should I Use?

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! 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.

Enfrijoladas
Enfrijoladas

Enfrijoladas prepared with black beans. Filled with queso fresco. Garnished with queso fresco, crema, green onions and jalapeños en escabeche.

enfrijoladas plated

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!!

enfrijoladas plated

Enfrijoladas

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.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Prep Time: 30 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 1 hour hour
Servings: 4 Servings

Ingredients

Ingredients

  • 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
  • salt and pepper, to taste
  • 3 tablespoons avocado or olive oil
  • 12 corn tortillas
  • 1/2 cup Oil for frying tortillas

Garnish

  • 10 oz Queso Fresco crumbled
  • 1 cup Mexican Crema
  • 1 Avocado sliced
  • 6 oz Onions thin sliced
  • 8 oz Lettuce shredded

Instructions

Directions

  • 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. If you wanted to add meat, you could top with previously cooked shredded chicken, carnitas, picadillo or bistec.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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Filed Under: Beans, Enchiladas Tagged With: Bean Enchiladas, Beans, Enchiladas, Enfrijoladas, Traditional Mexican Recipes

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Reader Interactions

Comments

  1. gubabbaboy

    November 22, 2016 at 3:45 pm

    I’m really enjoying your blog. I moved to Mexico 6 years ago and am learning to make the recipes that I love. Today I made these enfrijoladas. I had tried to make them before with a recipe on a can of black beans, (I know – sad, huh?). They were OK but a little depressing. These taste bright! Fresh! And I much prefer your traditional approach. I’m slowly reviewing your other recipes – there’s a lot of material! Thank you.

    Reply
    • Sonia

      November 22, 2016 at 5:04 pm

      Oh, that’s so wonderful! I am so happy you found my blog and this recipe. I don’t know why I waited so long to post it. I love it it so much and I want people to know how delicious beans can be if prepared correctly. Mexican comfort food right here! Thanks again!

      Reply

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  1. Mexican Foods For Lent - La Piña en la Cocina says:
    March 3, 2019 at 8:58 pm

    […] Enfrijoladas https://pinaenlacocina.com/enfrijoladascorn-tortillas-in-a-spicy-bean-sauce/ […]

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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