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Tank Garage Winery
 
November 10, 2022 | Tank Garage Winery

Even Fckboys Gotta Eat

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.

Enfrijoladas and Future FckBoy White Wine

Chorizo and Potato Enfrijoladas

Serves 4

Ingredients:

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
avocado, sliced
cilantro, finely chopped

Method:

Step One
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.

Step Two
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.

Step Three
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. 

Step Four
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. 

Step Five
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

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