All Roads Lead to the Kitchen: Puerquitos

So, it was one year ago this month that mi amiga Leslie and I headed into the kitchen to start our She Made, Ella Hace journey together. Over the past year we've made everything from Mole to Ponche Navideno, Sopa de Fideo to Atole. We've made tamales and cocktails and some chorizo may have even been made from scratch or baked into a mouthwatering loaf of bread and we've even made paletas. But the thing that we started with one year ago was one of my all-time favorite treats, Conchas.

In honor of our one-year "anniversary", Leslie suggested that we head into la cocina and bake up some more Pan Dulce. You know, a nod to the thing that started it all. Hey, who am I to argue with reasoning like that? So I racked my brain trying to decide what I wanted to make this month. And I was still struggling at the halfway mark. I found an idea or two and then asked Leslie what she was making. Well, she said Chorreadas. I had no clue what those were, but when I heard queso and piloncillo, I knew I'd be smitten once I saw her post. I told her I still wasn't sure what I wanted to make, so she suggested Puerquitos.

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!