These incredible enfrijoladas with dried chilies make for a truly delicious meatless meal.
Enfrijoladas with Dried Chilies
Ingredients
- 2 (15) oz cans of black beans
- 2 cloves garlic peeled
- 1/4 piece of a white onion
- 3 guajillo chilies seeds removed
- 2 morita chilies seeds removed
- 2 tsp chicken bouillon
- 1/2 tsp Mexican oregano
- 2 cups water
- 2 tbs vegetable oil plus more for frying
- 20 oz queso fresco crumbled
- 18 corn tortillas
- chopped cilantro for garnishing
- diced onion for garnishing
Instructions
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Heat up a skillet over medium heat. Add 1 tbs of oil. Once hot add the onion and stir. Cook for about 5 min.
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Then add the garlic and let cook for another minute or two. Next add the chilies and quickly cook them on each side for about 10-15 seconds.
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Add 1 cup of water to the skillet. Bring to a boil. Then shut off the heat and cover the skillet. Let soak for about 25 min.
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Transfer the onion, garlic, chilies and water to a blender along with the beans, chicken bouillon, oregano and 1 more cup of water. Blend until smooth.
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Heat up a pot over medium heat and add 1 tbs of oil. Once hot add the bean sauce and let cook for a couple of minutes. Then cover and reduce heat to medium low and let cook for another 5-7 min.
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Heat up a skillet over medium high heat. Add enough oil for frying. Once hot, quickly fry the tortillas on each side for a few seconds then transfer to a paper towel lined plate.
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To assemble the enfrijoladas dip the tortillas one at a time into the sauce. Lay the tortilla on a plate and add some queso fresco to the center. Fold the tortilla over and repeat with the remaining tortillas.
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Garnish with diced onion, cilantro and more queso fresco. Enjoy!