Enfrijoladas Recipe
Introduction
Enfrijoladas are a comforting Mexican dish featuring corn tortillas bathed in a rich, creamy bean sauce. This recipe highlights simple ingredients that come together to create a flavorful and satisfying meal perfect for any time of day.
Ingredients
- 1/2 cup Mexican Crema
- 1/4 White Onion
- 4 cups Pinto Beans
- 1 sprig Epazote
- 8 White Corn Tortillas
- 1/2 cup Queso Fresco
- 1/2 cup Cotija Cheese
- 1 slice Red Onion
- Oil, as needed
Instructions
- Step 1: Fry the white onion in a little oil until soft. Then blend it with the pinto beans and epazote until smooth. Return the mixture to the pan and cook over low heat until it begins to bubble.
- Step 2: While the bean sauce cooks, fry the corn tortillas in a little oil until they are warm and pliable. Remove them and press gently against a paper napkin to absorb excess oil.
- Step 3: Place the fried tortillas on a plate and fill each with queso fresco.
- Step 4: Pour the warm bean sauce over the filled tortillas. Top with Mexican crema, slices of red onion, and shredded Cotija cheese before serving.
Tips & Variations
- Use fresh epazote for the most authentic flavor, or omit it if unavailable; a pinch of dried oregano can be a mild substitute.
- For a spicier version, add finely chopped jalapeños to the bean sauce before cooking.
- Try using black beans instead of pinto beans for a different taste and color.
Storage
Store leftover enfrijoladas in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave until warm, adding a splash of water if the sauce has thickened.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make enfrijoladas ahead of time?
Yes, you can prepare the bean sauce and tortillas ahead, but it’s best to assemble and serve them fresh to maintain the tortillas’ texture.
What can I use if I don’t have Mexican crema?
Sour cream is a good substitute, or you can mix equal parts yogurt and heavy cream for a similar creamy taste.
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Enfrijoladas Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Enfrijoladas are a traditional Mexican dish featuring soft corn tortillas dipped in a flavorful, creamy bean sauce made from pinto beans and aromatic epazote. The tortillas are filled with queso fresco and topped with Mexican crema, cotija cheese, and red onion, creating a comforting and satisfying meal perfect for any time of the day.
Ingredients
Sauce
- 1/4 White Onion
- 4 cups Pinto Beans
- 1 sprig Epazote
- Oil, as needed
Tortillas and Fillings
- 8 White Corn Tortillas
- 1/2 cup Queso Fresco
- 1/2 cup Cotija Cheese, shredded
- 1 slice Red Onion
- 1/2 cup Mexican Crema
Instructions
- Prepare the Bean Sauce: Heat a small amount of oil in a pan over medium heat and fry the 1/4 white onion until soft and fragrant. Transfer the sautéed onion to a blender along with 4 cups of cooked pinto beans and 1 sprig of epazote. Blend until smooth. Pour the blended mixture back into the pan and cook over low heat, stirring occasionally, until it starts to bubble gently.
- Fry the Tortillas: In a separate skillet, heat a little oil. Fry each of the 8 white corn tortillas briefly until they are warm and pliable, slightly crisping them but retaining softness. Remove the tortillas and place them on paper towels to absorb any excess oil.
- Assemble the Enfrijoladas: Lay the fried tortillas on a clean plate. Add a generous amount of queso fresco onto each tortilla to create the filling. Fold or roll the tortillas as desired to enclose the filling.
- Top and Serve: Spoon the warm bean sauce over the filled tortillas evenly. Garnish with 1/2 cup of shredded cotija cheese, slices of red onion, and drizzle with 1/2 cup of Mexican crema. Serve immediately while warm for the best taste and texture.
Notes
- Use freshly cooked or canned pinto beans for convenience.
- Epazote gives a distinct flavor to the sauce; if unavailable, you may omit or substitute with a small bay leaf.
- Adjust the amount of oil used in frying to control the richness and calorie content.
- For a spicier version, add chopped jalapeños to the sauce or as a topping.
- Enfrijoladas are best served immediately to enjoy the contrast between creamy sauce and soft tortillas.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Keywords: Enfrijoladas, Mexican Bean Sauce, Corn Tortillas, Queso Fresco, Traditional Mexican Food
