If you've never had Enfrijoladas before, get ready for an orgasmic party in your mouth. A tasty enchilada smothered in yummy bean sauce and stuffed with your favorite filling, this recipe packs a whole lot of flavor and won't break the bank. We made ours with chorizo and potatoes, and HOT DAMN was it delicious. Scroll below for the recipe.
oil (for frying)
10 corn tortillas
For the bean sauce:
3 cups cooked pinto beans
1 cup bean broth
1 can chipotle pepper in adobo sauce (7 ounces)
1/2 tbsp salt
For the filling:
2 cups potatoes, small dice
4 oz Mexican pork chorizo
2 10-oz packages Queso Fresco crumbled
For the topping:
onion, finely diced
cilantro, finely chopped
Add pinto beans, bean broth, chipotle, and salt in a blender. Blend until smooth, and if it's too think, add a bit more broth until it reaches a sauce-like consistency. Taste, and adjust seasonings to taste as needed. Note: If you're sensitive to spice, reduce the amount of chipotle added to the mixture. We used pinto beans for our recipe, but black beans can also be used.
In a large skillet, heat 2-3 tbs of oil over medium heat until it begins to ripple. Add potatoes and brown on all sides until cooked through. Remove from pan and add pork chorizo, cooking over medium-high heat for 8-10 minutes, breaking up the meat into small, bite-sized pieces. Combine chorizo and potatoes and set aside for later use.
Heat oil in a clean skillet over medium heat. Working in batches, fry tortillas for approximately one minute per side and place on a paper towel to soak up any excess oil.
To assemble, there are two different options. Option 1: Dip a tortilla into the bean sauce and add a spoonful of cheese and a tablespoon of the chorizo and potato mixture. Fold over to close and cover with foil to keep warm. Repeat with remaining tortillas. Option 2: Enfrijoladas can also be assembled by adding fillings first and then topping with bean sauce. We went with option 2 since it's a little less messy but the choice is yours.
Garnish with onion, avocado and cilantro. Serve immediately and enjoy!
Note: Enfrijoladas can be stored for up to 3 days in the fridge or up to 4 months in the freezer.
Based on a recipe by Maggie Unzueta