Enfrijoladas

 

Enfrijoladas

Ingredients:

1 cup cooked pinto beans

1 cup pinto bean broth

2 dried New Mexican red chile peppers (or guajillo/pasilla chiles)

¼ cup chopped onion

2 cloves garlic

2 tablespoons canola oil

8 blue corn tortillas

1 – 2 cups queso fresco

 

Directions: 

Heat oil in a medium saucepan; add chile peppers, onion and garlic.  Sauté for about 2-3 minutes.  Once done, add to a bowl and cover with 1-cup boiling water, set aside for about 10 minutes.  While you are waiting, fry each corn tortilla with some oil to soften and make pliable.  Now add beans, bean broth and hot water mixture to a blender, and blend until smooth.  Pour blender mix to the same saucepan used before.  Cook sauce for about 15 minutes.  Now assemble by dipping each tortilla in bean sauce and folding in half, or fourths so that they layer on top of each other.  Top with queso fresco, avocado and red onion.  You can also add chorizo if you would like.