Oaxacan Black Bean Enfrijoladas Al Estilo Oaxaca Recipes

OAXACAN BLACK-BEAN TAMALES

Oaxacan Black-Bean Tamales image

These tamales from the Mexican region of Oaxaca are full of rich, vibrant flavors.

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes

Yield Makes 16

Number Of Ingredients 8

Ingredients

4 ounces dried corn husks
2/3 cup dried black beans, picked over
2 fresh or dried avocado leaves
2 tablespoons fresh pork lard or bacon drippings
1 small onion, peeled and cut into medium dice
Salt
Classic Tamale Batter
Chopped-Tomato-and-Serrano Salsa

Steps:

Reconstitute the corn husks.
In a small saucepan, combine the black beans, avocado leaves, lard, onion, and 3 cups water. Set saucepan over high heat. Bring the liquid to a boil. Reduce the heat to medium-low. With lid slightly ajar, simmer until the beans become very tender, about 1 1/2 hours. Add additional water as necessary if the beans begin to dry out during the cooking process.
Remove and discard the avocado leaves from filling. Generously season filling with salt. Remove pan from heat, and set the filling aside to cool.
Using a potato masher or a large spoon, coarsely mash the filling until it becomes thick enough to easily hold its shape when placed in a spoon.
Assemble 16 tamales with the tamale batter and the black-bean filling, using large husks for wrappers and ties, and reserving smaller ones to line the steamer basket and cover the tamales.
Prepare the steamer, and steam the tamales. Let the tamales stand until the batter has firmed. Serve the tamales warm with the chopped-tomato-and-serrano salsa.

OAXACAN BLACK BEAN SOUP

Oaxacan Black Bean Soup image

this recipe is from rick bayless mexican kitchen cookbook. it's a bit different as it uses no additional spices and contains shrimp. it tastes even better the second day.

Provided by chia2160

Categories Pork

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

12 ounces black beans, picked over
6 cups water
1 stalk fennel, chopped
4 -6 ounces chorizo sausage, casing removed,chopped
1 onion, diced
salt, to taste
pepper
3 chipotle chiles in adobo, chopped
12 shrimp, peeled and deveined
1/2 cup crumbled queso fresco or 1/2 cup cheddar cheese
1/3 cup oil, to garnish (optional)
4 -6 corn tortillas, cut in strips,to garnish (optional)

Steps:

place beans in a 4 qt pot, cover with 6 c water, bring to a boil.
remove from heat and let it sit 1 hour, drain.
add beans back to the pot with 6 c water, bring to a boil, lower to simmer.
add chorizo, fennel, onions, chipoltes, partially cover the pot and simmer for 1 1/2-2 hours.
use an immersion blender to puree the soup, or do it in batches in a blender.
add the shrimp and cook for 3-4 minutes until done.
heat oil in a skillet.
add tortillas in batches, fry until crisp.
drain on paper towels.
serve the soup topped with tortilla strips and sprinkled with queso fresco.

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