- Queso fresco is a crumbly, white, Latin American cheese available in the dairy or refrigerated Latin American products section of most supermarkets.
- Enfrijoladas should be eaten as soon as they are made: The tortillas will absorb the bean sauce the longer they sit, turning the dish into a blown-out mess.
About the author: María del Mar Sacasa is a recipe developer, food stylist, and author of the food blogs High Heels & Frijoles and Cookin' and Shootin'.
Behind her girly façade lurks a truck driver's appetite. Read about her cravings and suffer through her rants on Twitterand see her constant stream of food images on Instagram: mdmsacasa
Enfrijoladas (Corn Tortillas in Black Bean Sauce)
About This Recipe
|Yield:||serves 4 to 6|
|Active time:||20 minutes|
|Total time:||50 minutes|
|Special equipment:||small saucepan or liquid measuring and microwave, blender, rubber spatula, pastry brush, 2 rimmed baking sheets, 2 cooling racks, tongs, 13- by 9-inch baking dish, foil|
|This recipe appears in:||Latin American Cuisine: Enfrijoladas (Corn Tortillas in Black Bean Sauce)|
- 2 cups low-sodium chicken broth
- 3 dried ancho chiles
- 3 garlic cloves, chopped
- 8 ounces queso fresco (see note above)
- 1 small white onion, finely chopped
- 2 (16-ounce) cans refried black beans
- 12 (6-inch) corn tortillas
- 2 tablespoons vegetable oil
- 1/2 cup cilantro leaves
Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 450°F.
Bring broth to boil in small saucepan or liquid measuring cup in microwave. Add chiles and soak until softened, about 20 minutes. Transfer chiles (reserving broth) to cutting board, then stem, seed, and coarsely chop.
In medium bowl, combine cheese and onion. In blender, purée beans, 1 cup broth, chiles, and garlic until smooth; season to taste with salt. Transfer to large bowl. Stir in enough reserved broth to make bean sauce resemble the texture of hot fudge sauce.
Brush tortillas on both sides with oil and arrange in single layer on 2 baking sheets. Bake until lightly crisp and golden, about 6 minutes, turning tortillas over with tongs halfway through cooking. Tortillas should still be pliable. Transfer baking sheets to cooling racks.
Spread 1 cup bean mixture in bottom of 13- by 9-inch baking dish. Using tongs, dip tortillas in bean mixture, 1 at a time, allowing excess to drip back into bowl. Transfer to baking sheet. Repeat procedure with remaining tortillas. Reserve 3/4 cup cheese-onion mixture, then divide the rest evenly among tortillas, sprinkling mixture only on one half of each tortilla. Fold tortillas over and transfer to prepared baking dish, overlapping slightly.
Reserve 3/4 cup cheese-onion mixture, then divide the rest evenly among tortillas, sprinkling mixture only on one half of each tortilla. Fold tortillas over and transfer to prepared baking dish, overlapping slightly.
With rubber spatula, scrape any of the bean mixture from the baking sheets into the sauce in the bowl. Pour remaining bean mixture over tortillas. Cover baking dish with foil and bake just to warm through, 5 to 7 minutes. Transfer to cooling rack and allow to set about 3 minutes. Remove foil, sprinkle enfrijoladas with remaining cheese-onion mixture and cilantro. Serve immediately (see note above).