Spring Hill Ranchs Enfrijoladas Recipes

ENFRIJOLADAS RECIPE

Steps:

• Add the beans, garlic, chipotles and salt to a blender and puree until smooth. Add stock (or water) until the puree has the consistency of a thick soup. Taste for seasoning and heat level.
• Warm the corn tortillas in the oven or microwave. Place a big dollop of bean puree on a plate. Dredge one side of a tortilla in the bean puree. Flip the tortilla and fill with onion and cheese. Roll tight and place in a baking dish seam side down (add some puree to the baking dish to prevent sticking).
• Continue rolling all of the tortillas -- this batch was enough for 8 rolled tortillas.
• Cover the tortillas in the baking dish with the remaining bean puree. Bake at 425F for 8-10 minutes or until the cheese has melted.
• Serve immediately and top with your choice of avocado, cheese, cilantro and Crema.

ENFRIJOLADAS

Steps:

• In a large soup pot or Dutch oven combine the black beans with their soaking water (they should be submerged by at least 1 1/2 inches of water; add if necessary), one half of the onion, and half the garlic and bring to a boil. Reduce the heat, cover and simmer gently for 1 hour. Add the remaining garlic, epazote or cilantro if using, cumin, chili powder, and salt to taste and simmer for another hour, until the beans are very soft and the broth thick, soupy and aromatic. Remove from the heat. Remove and discard the onion.
• Using an immersion blender or a food processor fitted with the steel blade coarsely puree the beans. The mixture should retain some texture and the consistency should be thick and creamy. Heat through, stirring the bottom of the pot so the beans don't stick. Taste and adjust salt. Keep warm.
• Slice the remaining onion half crosswise into thin half-moons and cover with cold water while you assemble the enfrijoladas. Heat the corn tortillas: either wrap them in a damp dish towel and heat them, 4 at a time, in the microwave for about 30 seconds at 100 percent power, or wrap in a dish towel and steam for 1 minute, then let rest for 5 minutes.
• Assemble the enfrijoladas just before serving them. Spoon about 1/2 cup of the hot, thick beans over the bottom of a large lightly oiled baking dish or serving platter. Using tongs, dip a softened tortilla into the beans and flip over to coat both sides with black beans. Remove from the beans and place on the baking dish or platter (this is messy; have the serving dish right next to the pot.) Fold into quarters. Use the tongs to do this, and if you find that the tortilla tears too much, then just coat one side with the black beans, transfer to the baking dish and spoon some of the black beans over the other side, then fold into quarters. Continue with the remaining tortillas, arranging the quartered bean-coated tortillas in overlapping rows. When all of the tortillas are in the dish, spoon the remaining black bean sauce over the top. Drain and rinse the onions, dry briefly on paper towels and sprinkle over the bean sauce. Garnish with cilantro and chopped walnuts if desired and serve at once.

ENFRIJOLADAS

Steps:

• Heat the oil in a skillet, add the beans and mash them, add the water or bean juice and let them simmer a few minutes, stirring occasionally.
• Place a tortilla on the beans so that one side is covered and let it sit for 10 seconds. Turn over to cover the other side and let sit for another 10 seconds. Remove from the beans and fill with cheese, onion and chili (if desired) and roll up.
• Do the same with the remaining tortillas.
• Serve warm and top with cream and cheese.

ENFRIJOLADAS RECIPE

Steps:

• Preheat your oven to 400 F.
• In a blender, add the beans, garlic, chipotle peppers, and a pinch of salt to your blender. Blend until smooth. You want a silky smooth bean sauce here.
• Once blended, heat a pan on the stove on medium heat. Evenly coat the pan with olive oil.
• Once warm, lower the heat to medium-low.
• Add the bean mixture to the pan and bring to a slow simmer.
• While you cook the sauce, wrap the tortillas in a damp paper towel. Microwave for 20 seconds. This helps to make the tortillas more pliable.
• Once the sauce bubbles, turn off the heat.
• Carefully dip your tortilla in the sauce, covering both sides evenly.
• Place the smothered tortilla in your casserole dish. Add a bit more sauce inside the tortilla.
• Next, add about a tablespoon or two of grated queso fresco.
• Roll the tortilla.
• Repeat until all tortillas are neatly in the casserole dish.
• Cover with remaining sauce.
• Sprinkle what is left of the queso fresco all over.
• Top with pepitas.
• Place into the oven for ten minutes, or until the cheese is melted.
• Roughly chop spinach, dress with lemon juice, and Tajin.
• Remove enfrijoladas from the oven.
• Serve. Top with pickled onions and dressed spinach.
• Enjoy!

ENFRIJOLADAS ROSARITA (APPETIZER)

Steps:

• Place beans and broth in blender and blend on medium until pureed or smooth.
• Heat 1 tablespoons of the oil in large skillet over medium heat. Add onion and cook until golden brown. Remove onion, set aside. Pour bean mixture into skillet. Heat until bubbly, stirring occasionally. Stir in salt.
• Heat the remaining oil in in medium skillet over medium-high heat until hot. Fry each tortilla about 10 seconds until softened. Transfer each tortilla to hot bean puree. Fold in half, then in half again to form a triangle. Transfer to individual serving plates. Top each with remaining bean puree, cream and cheese. Garnish with onion.

ENFRIJOLADAS PINTOS

Steps:

• Make the pickled onion: Combine the onion, lemon juice, oregano, red-pepper flakes, bay leaf, salt and pepper in a medium bowl and mix. Let sit at room temperature for 30 minutes to allow the flavors to meld together and the onion to soften. The onion can be covered and refrigerated for up to 3 to 5 days before serving.
• Make the enfrijoladas: Place the chipotle in a small bowl and add enough hot water to cover (see Tip). Let stand to rehydrate for 10 minutes. Once rehydrated and pliable, drain and remove the stem. To a blender or food processor, add the beans, 1 1/4 cups vegetable broth or bean cooking liquid, and the softened chipotle. Blend until completely smooth. Add more of the broth, 1/4 cup at a time as needed, to make a smooth bean sauce. Season to taste with salt.
• Heat a medium pot over medium-low. Add 2 tablespoons oil and heat, then add the bean mixture. Stir to incorporate; the mixture may sizzle and spatter. Allow the mixture to come to a low simmer and reduce heat to low to keep warm. Add additional liquid as needed to thin to a cheese-sauce consistency.
• Heat a comal or cast-iron skillet over medium heat. Add 2 tablespoons oil, then add 1 to 2 tortillas and lightly fry until softened and blistered, 30 to 60 seconds per side. Transfer the fried tortillas to a plate, and continue to add more oil to the comal as needed to cook all the tortillas.
• Use tongs to slightly submerge each fried tortilla in the hot bean mixture one at a time. Flip the tortilla over to coat the second side, then fold the tortilla in half, pull out of the pot and place on a dinner plate. Continue this process until all the tortillas are coated in the enfrijolada sauce, dividing them among 4 plates. Spoon any remaining bean sauce over the top of the tortillas. Garnish with the sour cream, pickled red onion, pepitas, cilantro and avocado.

ENFRIJOLADAS

Steps:

• Using 2 Tbsp. oil, brush both sides of each tortilla. Heat a large skillet over medium-high. Working in batches, cook until lightly browned and starting to crisp, about 1 minute per side. Set aside.
• Heat remaining 3 Tbsp. oil in same skillet over medium-high. Cook chorizo, breaking up with a wooden spoon, until browned and cooked through, 7-9 minutes. Using a slotted spoon, transfer to a medium bowl; set aside.
• Add garlic and ½ onion to same skillet, season with salt, and cook, tossing occasionally, until tender and beginning to brown, 6-8 minutes. Using slotted spoon, transfer garlic mixture to a blender; reserve pan with oil. Add beans and broth to blender and purée until smooth (it should be the consistency of yogurt); season with salt.
• Set reserved pan over medium-high and heat oil. Transfer bean purée to skillet and bring to a boil. Reduce heat to low. Working one at a time and using tongs, dip tortillas in bean purée, turning to coat and leaving until softened, about 3 seconds per side (they will soften more as they sit). Transfer to a baking sheet as you go. Spoon 1 Tbsp. chorizo and 1 Tbsp. queso fresco across the center of each tortilla; fold over like a taco.
• Divide among plates and spoon remaining bean purée over. Top with cilantro, avocado, more onion, remaining chorizo, and remaining queso.