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
Scale
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
