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Enfrijoladas + I ♥ Mexican Bread

32 comments /
Who likes simple?  I do!  I do!  Well, you can't get much simpler than a plate of Enfrijoladas.  Really, I don't even have a recipe to to share.  It's one of those things for which you only need a method.  Basically, enfrijoladas are tortillas that have been lightly fried (not long enough to get crisp) and then dipped or covered in a bean sauce...then folded...and topped with goodies.  While I usually use pinto beans, you can really use any type you like.  You can see a mouthwatering black bean version over at Mely's place and another pinto bean version at Pily's place.

Here's a rundown of what you'll need and a guide for making them...

Enfrijoladas

corn tortillas
oil, for frying
cooked beans, with their juices
broth/stock/water
chiles &/or herbs and spices
toppings (such as crema, queso fresco, salsa, cilantro, pickled chiles, crumbled chorizo, chopped onion, fried egg)

Warm up a couple of cups or so of beans with their cooking broth.  Transfer them to the jar of a blender and add some dried, soaked chiles or some chipotle chile powder (and any other herbs or spices you'd like for flavoring- including salt).  Pour in a bit of your chosen liquid and blend.  Keep adding liquid until it is very saucy (loose).  Pour into a wide, rimmed dish.  Next, heat about a ¼" or so oil in a skillet.  When it's hot, quickly dip in one tortilla at a time and fry lightly, ~20-30 seconds.  Remove to a paper towel-lined plate and repeat with more tortillas.

Dip fried tortillas carefully into bean sauce and then fold over onto a plate and top with your chosen toppings.  My personal favorite is a bit of crema, some salsa, some crumbled chorizo, an over-easy egg, and queso fresco.  Use as much or as little of the bean mixture as you like...some like it saucier than others.

note:  mine looks really thick because I was taking pictures outside...and it was cold.  I really didn't want to run in and make another plate, so really imagine the beans a bit looser on the plate.  Simple and delicious.
And now that we've talked about one simple make at home dish, let's talk about Mexican bread.  Sigh....how I adore thee.  Mexi and I headed over to the Panaderia the other day because he wanted to show me what Piedras look like.  He's been wanting me to make them, but I for the life of me, I haven't been able to find a recipe.  But if you now me at all, you know I can't step foot in there without piling up the Conchas.  Sure, I make them at home.  But I also buy them.  I love that we can walk into the "work area" and pick conchas that are still warm and soft from the oven...all piled up on sheet trays in tall racks.
I also can't resist grabbing either some Bolillos or some of the really big Telera rolls that we use for making Tortas.  And for fun, I add some molassesy Puerquitos (little piggy's) and I tried some eggy, raisin-studded Panuchas this time, as well.

And then the moment of truth...the finding of the Piedras (rocks).  Basically they are dense and spicy and sandy-textured.  Some were covered in sugar and some had a chocolate drizzle.  They reminded me of the English Rocks (another cookie resembling a rock) that I made way back when I was an apprentice.  I almost thought they could contain shredded apple and some finely chopped nuts.  There were a few raisins here and there.  Has anyone ever had them, heard of them, or seen a recipe for them?
It dawned on me as I was writing this that I could try to ask the bakers at the Panaderia for a recipe and then scale it down.  I think I'd make my smaller, though.  Those big ol' rocks are a lot to handle.  And they dry out quickly.  Mexi remembers them best fresh and hot (and in smaller proportion) from the oven when he was a kid, and that's the way I'd like to try to recreate them for him.

Happy weekend!
I am sharing this post with:
weekend cooking

32 comments

  1. This all looks so good! I am getting hungry :) 

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  2. Where have enfrijoladas been all my life??!! They look wonderful. ;-)  

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  3. They look amazing, I have to try this and very soon!

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  4. i think i just found dinner for tonight...these look amazing and easy...and i know my husband will be thrilled to see these on the table. YUM!

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  5. Oh my gawsh...that sounds amazing, Chris. I can't wait to see them!

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  6. I just bought everything LAST NIGHT to make these tomorrow night.  Saw a version over at Mexico in My Kitchen and knew I had to make them with my southwest pulled pork.   I picked up a few more tips from you, I don't remember her frying hers first.

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  7. Simply delicious to look at Heather. I sure wouldn't mind a few for lunch today, lol...And yes, get that recipe! Heck, get them all. I'm sure in your more than capable hands you can scale them down. Don't let them offer you a job though. We need you here feeding US!!!

    Thanks for sharing...

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  8. Simple, but oh so perfect! I'll sit down a happy person to this meal.

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  9. So often I come here and end up craving things that I've never even tasted before! I'm a sucker for anything with refried beans smeared on it! Yum.

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  10. Ha!  I had some conchas today from the panaderia.  They were so good!  And this recipe for the enfrijoladas is so easy!  Have to make them for my dad!  He would love them.

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  11. Mely...thank you so much for sending me the recipe!  I will try it and let you know what my hubby thinks.  With cafe con leche, of course :)

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  12. Oh, which book is it in!?  I don't think I've ever "noticed" his recipe before, but you know I'd try it in a heartbeat!  Isn't it funny how I can own all of his books, yet not realize he has a certain recipe.  Too much info, I suppose ;P

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  13. I can't believe you just posted this recipe.  I was just browsing one of my Rick B. cookbooks and ran across this recipe.  I've made it several times and it's WONderful.  I told myself I need to make it again and blog it.  GMTA ... this really is a very good simple and flavor packed dish.

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  14. I'm pretty sure,  I must have a recipe for the piedras, just give some time. You know, piedras and "ojo de venado" are my favorite sweet breads. Weird I know. :) They are dry and in the hard side but  dipped in "Cafe con leche" they are heaven.

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  15. I know, I know...patience is a virtue :) . thanks so much for checking for me, Pily!

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  16. Más enfrijoladas!! Viva México!!!! ;D
    Contigo somos 4 que ponemos enfrijoladas!!! Las tuyas suenan deliciosas!!!
    Tengo a quién preguntar la receta de las piedras, sólo tenme paciencia :D
    Saludos y gracias por citarme ....

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  17. I hope you succeed in getting the piedras recipe. They sound good.

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  18. I read Mely's post and now that you have written about Enfrijoladas, I don't have an excuse in the world:) Even though I am in SoCal, I still have to make my acquaintance with Mexican breads, but it's been so enjoyable discovering the taste of authentic Mexican Cuisine (as a bonus, I get to practice my Spanish on unsuspecting vendors:)

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  19. I can't argue with you -- easy, easy and so yummy. We love beans in my house and this looks wonderful. As for the breads and cookies -- I've never made Mexican breads, but I could see me going on a mission.

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  20. Simple and delicious... magic words for me!  :-)

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  21. Gloriadelpilar_1994December 22, 2011 at 9:28 AM

    I love these look delicious! gloria

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  22. Enfrijoladas and I have not had an encounter yet....but the bean sauce is beckoning to me.  And, I think you've given me the push I need to go into the Mexican bakery by my mother in law's house.  I think I might like what I find in there..ha ha.

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  23. You are lucky to live near such concoctions! 

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  24. And happy weekend to you as well!  They look terrific

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  25. josé manuel martín fernándezDecember 22, 2011 at 9:28 AM

    Esto no lo he probado nunca, se ve con muy buena pinta.

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  26. Yum. You have given me hunger!! Those look so good. I like the panaderia's as well. Always smells so good. Your dish is supreme, thanks for sharing.Have a great weekend.

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  27. The enfrijoladas look sooooooooooooooooooooo good.

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  28. Bookmarked!  This sounds like a great, gluten-free recipe to try out on my own dear hubby.

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  29. I don't think she will mind.  It's one she hasn't tried yet, but had in an old cookbook.  Once turkey day is over, I'll give them a try and if all works out, I'll definitely post it!

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  30. OMG!! I love enfrijoladas!! I try not to eat them too much becasue I know once Lent season arrives they will be a weekly staple. Yummy!!

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  31. I hope your going to post the recipe, if Mely doesn't mind..love those!!

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  32. Yum!! That looks tasty and ya' gotta' love easy! 

    Those sweet breads look phenomenal, too! I want one right now with some coffee! :)

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