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.
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!
