Recipe: Enfrijoladas

I plan on adding more basic recipes (rice is on its way, just needs a little testing), but for now, let´s start looking at ways to use what I just posted on Monday and Tuesday. I also promise to take some pictures soon. I just haven´t made some of this stuff recently. As soon as I take them, I will add them to the posts. After all, you eat with your eyes first! For now...

Now that you know how to make beans, here is a staple of our household. Enfrijoladas (En-free-hoe-lah-dahs) are common all over Mexico. Usually in restaurants, the tortillas are filled with shredded chicken, and the beans are turned into a thick sauce, sometimes with a little aniseed added in. It´s really good that way, but this version is a Bautista (Maru´s family) breakfast, lunch, or dinner special. It´s quick (with the beans already made, it will be ready in about 10 minutes), versatile (you can change the filling to suit your taste, and you can top it with whatever veggies you might have on hand), cheap, and hearty. Two tortillas is usually good for both Maru and me (I usually put more beans on my plate). If you´re a big eater, you could do three or even four. Whatever floats your boat, as they say.

Enfrijoladas (Vegetarian)

(Ingredients listed are for two servings. Increase or decrease at your leisure.)

4 tortillas (corn or flour, your preference)

1 beaten egg

2 cups prepared beans with their broth, heated piping hot

Salt to taste

1 Tablespoon veggie oil (you´ll probably need less than this)

Optional toppings:

• Diced or shredded cheese (any mild melting cheese is good)
• Diced tomatoes
• Sour cream or yogurt
• Hot sauce or homemade salsa
• Chopped cilantro
• Sliced avocado

Heat about a teaspoon of the oil over medium-high heat in a frying pan. Once the oil is hot, begin lightly frying the tortillas one by one for about twenty seconds on each side. They should still be pliable, you´re not making tostadas. Add more oil as needed. (If you want to skip the oil and go for a lower fat version, you can. Just heat up the tortillas until they are soft. The difference is that they will fall apart more once you finish the dish. Frying them gives them a little more body.) Set the fried tortillas aside.

Add a pinch of salt to the egg, and then pour it into the pan and cook yourself a scrambled egg. Divide it into four equal portions. Use the portions to make rolled tacos with your tortillas. Place two tacos in a dish (a large soup bowl works great). Pour about a cup of beans with broth over the tacos. Salt to taste, add desired toppings, and enjoy!

If you want to use cheese, I recommend putting it on top of the tacos before pouring on the beans so that the heat from the beans will melt it.