Enfrijoladas
A hearty Mexican dish featuring corn tortillas dipped in a smooth black bean sauce, filled with spicy chorizo and topped with queso fresco, avocado, and fresh cilantro. These enfrijoladas combine the rich flavors of beans and chorizo for a satisfying meal.
Ingredients
- •5 Tbsp vegetable oil
- •8 pieces corn tortillas
- •12 oz fresh chorizo
- •3 cloves garlic
- •½ medium white onion
- •1 to taste Kosher salt
- •2 cans black beans
- •1½ cups low-sodium chicken broth
- •6 oz queso fresco
- •1 to taste cilantro and avocado
Cooking Instructions
- 1.
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.
8 min
- 2.
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.
9 min
- 3.
Add garlic and 1/2 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.
8 min
- 4.
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.
15 min
- 5.
Divide among plates and spoon remaining bean purée over. Top with cilantro, avocado, more onion, remaining chorizo, and remaining queso.
5 min