Enfrijoladas- Oaxacan Tortillas in Black Bean Puree

Enfrijoladas- Oaxacan Tortillas in Black Bean Puree

This updated recipe is surprisingly easy to make. The addition of the crunch of the onion relish brings it to a whole other level. This dish is a nice appetizer.

5 from 1 vote

Print Pin

Course: Antijitos, Lunch, Snack

Cuisine: Mexican, Oaxacan

Prep Time: 15

Cook Time: 10

Total Time: 15

Servings:

Author: My Hungry Traveler

Equipment

Food Processor or blender
small saucepan
Small skillet
Tongs

Ingredients

1 whole Canned chipotle chili in adobo
1 small Onion, peeled and halved
1 clove Garlic, peeled and coarsely chopped
2 Dried avocado leaves, toasted (can be omitted if can't find)
1 cup Cooked canned black beans, reserve liquid
2 cups Reserved liquid from beans and chicken stock or water
1 tsp Salt
2 tbsp Lard or vegetable oil
1 tbsp Cider vinegar
½ tsp Dried Mexican oregano
½ cup Vegetable oil
12 Blandas or large corn tortillas
8 oz Crumbled queso fresco or rinsed feta cheese

Get Recipe Ingredients

Instructions

Make Puree - In a food processor, add coarsely chopped onion half, garlic, chipotle pepper, avocado leaves, and beans. Process to a smooth paste and stir in ½ tsp salt. If using a blender, add a small amount of the bean liquid to facilitate blending.
Make Sauce - Heat the lard or oil in a saucepan over medium heat until rippling. Add the pureed bean mixture and cook, stirring constantly, for 2 minutes. Gradually stir in enough of the reserved bean-water liquid to thin the mixture to the consistency of heavy cream. Bring to a boil and then reduce heat to low to keep warm
Prepare Onion Relish - In a small bowl, combine the diced onion, ½ tsp salt, vinegar, and oregano. Set aside.
Assemble Enfrijoladas - In a small skillet just large enough to hold a tortillas, heat the vegetable oil over high heat. Fry tortillas one at a time for 30 seconds each. Transfer to paper towels to drain. Repeat. While they are still hot and pliable, fold each into quarter. Dip each into hot bean puree and place on a platter or 2 per plate. Sprinkle tops with onion relish and crumbled cheese. Serve immediately.

Nutrition