Enfrijoladas

Submitted by Thea

"This came out in our local paper today and it looked really interesting. Posting it so I don't lose it:) I have no idea on prep or cooking time really as I haven't made this yet...so am guessing. Let me know if you try this and I will update those times. Credit for this recipe was given to Kurt Spataro of Centro Cocina Mexicana in Sacramento, California...Thanks...enjoy!"

 

• Ready In: 1hr
• Ingredients: 10
• Serves: 4

ingredients

• 2 cups cooked black beans
• 2 avocado leaves (optional)
• 2 tablespoons vegetable oil or 2 tablespoons lard, plus more for frying tortillas
• 12 corn tortillas
• 1⁄2 cup cooked chorizo sausage

• Garnish

• 1 small white onion, cut into rings
• 4 ounces queso fresco or 4 ounces farmer cheese
• 1⁄4 cup mixican crema or 1/4 cup sour cream, thinned with a little milk
• 2 tablespoons chopped cilantro
• chipotle chile in adobo, cut into rings (optional)

directions

1. To make bean puree:

2. In food processor or blender, blend cooked beans with avocado leaves until smooth. (Note: add a little water if necessary to facilitate blending.).

3. To cook bean puree:

4. Heat 2 tablespoons oil in skillet over medium heat. Cook bean puree for 3 minutes, stirring constantly. Taste and add salt if necessary. (Note: Add more water if puree is too thick; it should be thin enough to pour.).

5. To fry tortillas:

6. Pour oil in shallow pan to 1/4 inch depth. Place over medium heat. Fry each tortilla briefly on both sides. Drain well.

7. To assemble:

8. While tortilla is still warm, dip it into bean puree. Spoon some chorizo (about 2 teaspoons) and bean puree onto tortilla. Fold into quarters. Repeat process with remaining tortillas.

9. To serve:

10. Arrange 3 filled tortillas on each plate. Spoon generous amount of bean puree over each. Garnish with onion rings, cheese, crema, cilantro and chipotle chiles.