Ingredients
Bean Sauce
- 3 cups cooked pinto beans with liquid
- 3 guajillo peppers, seeds removed
- ½ a medium yellow onion, sliced
- 2–3 garlic cloves
- ½ tablespoon whole cumin seeds
- ½ tablespoon chicken bouillon
- Water (about 2 cups plus 1 cup for blending)
- 1 tablespoon oil with high smoke point (avocado, corn, canola, etc.) for sautéing and frying
Tortillas and Cheese
- 24 corn tortillas
- Queso fresco, crumbled (or cheese of choice)
Optional Toppings
- Shredded lettuce
- Diced tomato
- Avocado slices
- Onion slices
- Mexican crema or sour cream
- More queso fresco crumbles
- Pico de Gallo
Instructions
- Prepare Guajillo Pepper Sauce: To a small pot, add 2 cups of water and guajillo peppers. Simmer for about 5-8 minutes until the peppers soften.
- Blend and Strain Pepper Sauce: Transfer the softened guajillo peppers with 1 cup of water to a blender and blend until smooth. Strain the mixture into a bowl to remove any skins or bits, and set aside.
- Sauté Onions and Garlic: In a pan, heat 1 tablespoon of oil over medium to medium-low heat. Add sliced onions and garlic cloves, cooking until the onions are soft, translucent, and the garlic is slightly browned. Remove from heat and set aside.
- Blend Bean Sauce: In the same blender (rinsing optional), add cooked pinto beans with liquid, sautéed onions and garlic, cumin seeds, chicken bouillon, and the guajillo pepper sauce. Blend until smooth.
- Cook Bean Sauce: Using the same pan as before, heat 1 tablespoon of oil over medium to medium-low heat. Carefully add the blended bean sauce, as it may splatter. Simmer for 5-10 minutes, stirring frequently to prevent sticking, allowing the sauce to heat through and thicken. Turn off heat and set aside.
- Lightly Fry Tortillas: In another pan, add enough oil to just barely cover the bottom and heat until hot. Warm tortillas beforehand by microwaving, on a comal, or in the oven (see notes). Add tortillas one at a time to the hot oil and fry for 15-30 seconds on each side until slightly softened but not crispy. Remove and drain on paper towels. Repeat for all tortillas.
- Assemble Enfrijoladas: Dip a fried tortilla into the warm bean sauce until coated. Place flat on a plate, sprinkle with crumbled queso fresco or cheese of choice, then roll or fold the tortilla. Repeat for desired servings.
- Serve with Toppings: Garnish enfrijoladas with optional toppings such as shredded lettuce, diced tomato, avocado slices, onion slices, Mexican crema, additional queso fresco, or pico de gallo. Enjoy warm.
Notes
- The tortillas should be lightly fried to soften, not crisped until crunchy like tostadas.
- To warm tortillas in the microwave, place 12 tortillas on a plate covered with a damp paper towel and microwave for about 30 seconds to keep them pliable and prevent excess oil absorption during frying.
- To warm tortillas on a comal, heat the comal and place tortillas on it until soft and warm.
- For oven warming, preheat to 350°F, wrap about 12 tortillas in foil, and heat until warmed through (time varies by oven).
- Canned pinto beans can be used as a substitute; use two 12-ounce cans including liquid, adding water if the mixture is too thick.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
- Diet: Vegetarian
