Enfrijoladas De Frijoles Negros Recipes

FRIJOLES NEGROS RECIPE

Steps:

• In a pot, place your beans and water. Don't drain the beans of their juice. Bring to a boil and let simmer.
• While simmering, add your pepper, garlic, onion, and olive oil to a pan and sauté for about five minutes or until ingredients are translucent. Chop the ingredients finely or use a grater if you prefer not to have them visible in the beans.
• Add the rest of the ingredients to the pot with the beans including your sautéed mixture.
• If desired, you can place a bit of the black beans in the sautéed mixture first and mash them up in order for the pepper mixture to mix better with the beans. This helps thicken the consistency.
• Stir well and allow to simmer for 5-7 minutes on low heat.
• Add a bit more olive oil right before serving.

ENFRIJOLADAS RECIPE

Steps:

• Add the beans, garlic, chipotles and salt to a blender and puree until smooth. Add stock (or water) until the puree has the consistency of a thick soup. Taste for seasoning and heat level.
• Warm the corn tortillas in the oven or microwave. Place a big dollop of bean puree on a plate. Dredge one side of a tortilla in the bean puree. Flip the tortilla and fill with onion and cheese. Roll tight and place in a baking dish seam side down (add some puree to the baking dish to prevent sticking).
• Continue rolling all of the tortillas -- this batch was enough for 8 rolled tortillas.
• Cover the tortillas in the baking dish with the remaining bean puree. Bake at 425F for 8-10 minutes or until the cheese has melted.
• Serve immediately and top with your choice of avocado, cheese, cilantro and Crema.

ENFRIJOLADAS

Steps:

• Using 2 Tbsp. oil, brush both sides of each tortilla. Heat a large skillet over medium-high. Working in batches, cook until lightly browned and starting to crisp, about 1 minute per side. Set aside.
• Heat remaining 3 Tbsp. oil in same skillet over medium-high. Cook chorizo, breaking up with a wooden spoon, until browned and cooked through, 7-9 minutes. Using a slotted spoon, transfer to a medium bowl; set aside.
• Add garlic and ½ onion to same skillet, season with salt, and cook, tossing occasionally, until tender and beginning to brown, 6-8 minutes. Using slotted spoon, transfer garlic mixture to a blender; reserve pan with oil. Add beans and broth to blender and purée until smooth (it should be the consistency of yogurt); season with salt.
• Set reserved pan over medium-high and heat oil. Transfer bean purée to skillet and bring to a boil. Reduce heat to low. Working one at a time and using tongs, dip tortillas in bean purée, turning to coat and leaving until softened, about 3 seconds per side (they will soften more as they sit). Transfer to a baking sheet as you go. Spoon 1 Tbsp. chorizo and 1 Tbsp. queso fresco across the center of each tortilla; fold over like a taco.
• Divide among plates and spoon remaining bean purée over. Top with cilantro, avocado, more onion, remaining chorizo, and remaining queso.

ENFRIJOLADAS DE FRIJOLES NEGROS

Steps:

• Licúa la salsa con los frijoles hasta que queden homogéneos; vierte esto en una sartén grande.
• Cocina la mezcla a fuego medio durante 4 min. o hasta que esté completamente caliente, revolviendo frecuentemente.
• Cubre las tortillas con el jamón; dóblalas por la mitad. Añádelas a la mezcla de frijoles en la sartén; pon encima el queso. Cocina esto tapado y a fuego bajo durante 3 min. o hasta que el queso se derrita. Sirve las enfrijoladas espolvoreadas con el cilantro.