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Enfrijoladas

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Recipe ingredients:

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Enfrijoladas

nowayjosecuisine558.233 months agoWaivio3 min read

Experience a delightful taste of Mexico with our Enfrijoladas recipe. This comforting dish combines rich, flavorful bean sauce with the softness of corn tortillas and the creamy texture of queso fresco. Perfect for a cozy family meal or a gathering with friends, our Enfrijoladas will bring a touch of tradition and a burst of flavor to your dining table.

Ingredients:

🌶️ 4 guajillo peppers (seedless and stemless)
🌶️ 1 ancho pepper (seedless and stemless)
🧅 1/2 onion
🧄 2 garlic cloves
🫘 2 cups of pinto beans
🍗 1 tsp of chicken bouillon
🧂 Salt to taste
🌶️ Black pepper to taste
🧀 8 oz of queso fresco
🌽 16 corn tortillas
🧀 1 cup of crumbled queso fresco
🧅 1/2 cup of red onion (chopped)
🌿 1/2 cup of chopped cilantro
🛢️ Cooking oil

Instructions:

Prep the Peppers and Vegetables:
Place the guajillo peppers, the ancho pepper, onion, and garlic in a pot. Add enough water to cover them. Cover with a lid and cook on high heat for 15 minutes.
Blend the Sauce:
Transfer everything from the pot to a blender along with some of the cooking liquid (just enough to blend smoothly). Blend until finely combined. Add the pinto beans (including their liquid) into the blender and blend again until smooth.
Cook the Bean Sauce:
In a pan over medium heat, add about 2 tablespoons of cooking oil. Pour in the blended sauce and add the chicken bouillon, salt, and black pepper. Stir well and cook the sauce until it bubbles. Once bubbling, turn off the heat.
Prepare the Tortillas:
In another pan, add a sufficient amount of cooking oil for frying. Lightly fry each corn tortilla on both sides. Place a slice of queso fresco inside each tortilla and fold them like a quesadilla. Fry them just enough to prevent becoming soggy, but adjust to your crispiness preference.
Assemble the Dish:
Dip the fried quesadillas into the bean sauce, ensuring they are well-coated. Serve them on a plate and top with crumbled queso fresco, chopped cilantro, and chopped red onions.