- 1 Medium Onion
- 2 Garlic Cloves
- About 3 Cups Cooked Bayo Beans with their broth (see below) (canned may be substituted)
- 4 Pasilla Chile Peppers, stems removed
- 2/3 Cup Chicken Broth
- Salt, to taste
- 1/2 Pound Oaxaca Cheese (Mozzarella or Manchego can also be used)
- 1/2 Pound Queso Fresco (Farmer’s Cheese can be substituted)
- 2 Avocados
- 12 to 16 Corn Tortillas
- Vegetable Oil, for frying
Cut the onion in half. Place one half in a blender along with the garlic,, chile peppers, and broth. Purée until smooth. Set a medium saucepan over medium heat and add one to two tablespoons of oil. Pour the bean sauce into the saucepan and bring to a boil.
Reduce heat to low, cover, and simmer about 5 minutes. Salt to taste. Turn off the burner, but keep the sauce warm.
Slice the other half of the onion into rings, shred the Oaxaca cheese, crumble the Queso Fresco, and pit and slice the avocados.
In a large frying pan, add about 1/4 cup oil and set over medium-high heat. When hot, add a tortilla and fry about 30 seconds.
Flip tortilla and spread some shredded Oaxaca cheese over half of the tortilla. Fry another 30 seconds.
Transfer to the warm bean sauce.
Fold the tortilla in half, and thoroughly coat it in the bean sauce.
Transfer to a plate and repeat steps with the remaining tortillas, keeping the enfrijoladas warm.
Serve the enfrijoladas immediately, garnished with the Queso Fresco, onion, and avocado.
Note: As an option, you can also fill the enfrijoladas with cooked, shredded.
For the Bayo Beans:
- 1 Kilo Bayo Beans, picked clean of debris, rinsed, and soaked in cold water overnight
- 1 Onion, coarsely chopped
- 4 Garlic Cloves
- 2 Serrano Chile Peppers, diced
- 100 to 150 Grams Lard
- 2 Teaspoons Powdered Cumin
- 1 Tablespoon Chicken Bouillon Powder
- Salt, to taste
Drain the soaked. Place them in a large pot set over high heat, and fill with fresh water to about one inch above the . Bring to a boil. Add the onion, garlic, peppers, lard, cumin, and bouillon powder.
Reduce heat to low, cover, and simmer about 2 hours, stirring from time to time and checking to make sure the water still covers the. Add salt to taste and continue simmering until are soft, another 30 minutes to an hour.
Remove from heat and allow to cool. You’re only going to use about 3 cups of thein their broth for the enfrijoladas. Use the remaining as a side dish to any of our main , like or rellenos. Also, be sure to freeze some for another time when you want to make enfrijoladas quickly.
Posted by Lindsay