Enfrijoladas, a beloved Mexican dish, offer a comforting and flavorful experience unlike any other. Imagine soft corn tortillas bathed in a rich, savory bean sauce, then topped with your favorite additions—from creamy crema fresca and crumbled queso fresco to a vibrant pico de gallo. This isn't your average breakfast; it's a culinary journey to the heart of Mexico, a testament to the simple elegance of fresh ingredients and traditional techniques. The intoxicating aroma alone is enough to awaken your taste buds. Forget complicated recipes; this version, inspired by Guerrero state's culinary traditions, simplifies the process while maximizing deliciousness.
Guerrero-style enfrijoladas boast a unique depth of flavor thanks to a carefully crafted bean sauce. This recipe guides you through creating this authentic sauce from scratch, ensuring a truly memorable meal. Prepare to be amazed by how easily you can achieve restaurant-quality results at home. Ready to embark on this delicious adventure? Let's dive into the step-by-step instructions and bring these exquisite enfrijoladas to your table.
Tools Needed
- Pan
- Blender
- Strainer
Ingredients
- Cooked beans: 5 cups
- Guajillo chilies: 4
- Avocado leaves: 2
- Garlic cloves: 2
- Puya chilies: 4
- Onion: 1/4
- Taco cream
- Romaine lettuce: 1/2 head
- Fresh cheese
- Corn tortillas
- Salt
- Oil
- Water
Step-by-Step Instructions
Step 1. Prepare the Chili Sauce
- Fry the chilies and garlic cloves in a little oil until golden brown. Add a little water.
- Add avocado leaves (cut into pieces) to the pan and simmer for 5 minutes. Turn off the heat and let cool.
- Blend the chilies, garlic, and avocado leaves into a sauce.
- Strain the chili sauce and add it to the pan with the fried onion.
Step 2. Cook the Beans and Assemble the Enfrijoladas
- Fry the chopped onion in a little oil until browned.
- Add the cooked beans to the sauce and simmer for 12 minutes, mashing them into a puree.
Step 3. Fry the Tortillas
- Fry the corn tortillas in hot oil until slightly crisp.
Step 4. Serve your delicious Enfrijoladas
- Dip the fried tortillas into the bean mixture.
- Serve the enfrijoladas topped with fresh cheese, cream, lettuce, and onion.
Read more: Delicious Nicaraguan Enchiladas: A Leftover Recipe
Tips
- If the bean mixture is too thick, add a cup of bean broth to thin it out.
Nutrition
- N/A
FAQs
1. Can I use canned beans instead of cooking my own?
Yes, but for the best flavor, use high-quality canned beans, rinsed well. The texture might be slightly different than using cooked beans from scratch.
2. What kind of chili peppers are best for this recipe?
Ancho chiles are traditional and give a rich, deep flavor. You can adjust the heat by adding a pinch of cayenne or other chili flakes if you prefer a spicier dish.
3. Can I make this recipe ahead of time?
Yes! The bean sauce can be made a day or two in advance and stored in the refrigerator. Assemble the enfrijoladas just before serving for the best texture.
With their vibrant flavors and satisfying texture, these Guerrero-style red chili enfrijoladas are sure to become a new family favorite. This recipe proves that authentic Mexican cuisine can be both delicious and surprisingly easy to create at home. Enjoy the rich, comforting taste of Mexico in every bite!