Isn’t it crazy how the simplest, most humble ingredients make the best meals? This is what I love about my cuisine and what Mexican food is all about; good, simple, wholesome ingredients.
Beans, tortillas and queso fresco are a staple in Mexican cuisine, and with good reason. Many dishes can be created with these delicious ingredients, but this time, it’s all about Enfrijoladas. A brunch favorite.
What you need to make “Enfrijoladas de Queso Fresco”
Cooking oil
Onion. White for bean sauce, red for garnish (optional)
Garlic
Chipotle pepper
Pinto beans
Broth (bean, chicken, vegetable)
Corn tortillas
Queso fresco
Mexican crema
Fresh jalapeño pepper
Fresh chopped cilantro
Helpful Tips
Make sure to brush the tortillas with a good amount of oil, and they are slightly crispy when you fill them with the cheese.The oil will create a barrier between the tortilla and the bean sauce and will make them last longer without breaking.
Ingredients
- 1 tablespoon oil
- 1/4 cup chopped onion
- 2 garlic cloves, minced
- 3 chipotle peppers, seeded (in adobo)
- 3 cups cooked pinto beans
- Bean broth, water or chicken broth
- Salt and pepper to taste
- 8-10 corn tortillas
- 8 oz queso fresco or panela, crumbled
- Mexican crema
- 1/4 cup finely chopped red onion
- Chopped cilantro
- Sliced jalapeño pepper fir for garnish
Instructions
- In large skillet, add 1 tablespoon of oil.
- Turn the heat to medium high. Cook the onions, garlic and chipotle peppers for five minutes. Transfer to a blender along with the pinto beans and 1/2 cup of broth (bean broth, stock or water)
- Blend until very smooth. It should have the consistency of a creamy sauce. Add more liquid if needed.
- Season the bean sauce with salt and pepper and return to the skillet. Cook for about 8 minutes.
- Brush the corn tortillas with a little bit of oil and heat them up on a hot skillet or griddle until slightly crispy.
- Dip the tortilla into the bean sauce and transfer to a plate. Add a couple of spoonfuls of queso fresco to the center of the tortilla and fold in like a taco. Repeat with the remaining tortillas. Once you finish with the rest or the Enfrijoladas, pour some of the bean sauce on top (the beans will thicken as they cool; keep them warm).
- Garnish with Mexican crema, chopped red onion, chopped cilantro and sliced jalapeño.
- Eat immediately.
- Enjoy!
