Mexican food overload

So we’re still in “southwestern” mode around my house. Three quarters of the menu for this week has been Mexican food – and nothing overly complicated either. Just simple, packed with flavor dinners. I think I kind of started to miss the spicy bite that came with many of the dishes we ate on vacation. Tonight’s dinner, for example, I could have just made the bean sauce without any spice at all but I tossed a few Arbol chiles in and I liked it better. The assembly of this dish was way easier than I thought it would be and you have the option of making it entirely meat free. Also, I dirtied up a whole bunch of dishes in the process of cooking it and Erik washed them all without me asking him to. And that’s a nice ending to any meal, amirite?

Enfrijoladas
recipe adapted from Mexico in My Kitchen

You Need:

about 1 1/2 to 1 3/4 cups of cooked pinto beans and their broth
some cooked ground beef (I made enough for the two of us,cooked it with diced onion and seasoned it with salt, pepper, cumin, coriander and chile powder). You can also use shredded chicken or pork if you want instead of ground beef.
a few Arbol chiles, soaked in hot water until softened up a bit
a tablespoon or two of oil
diced white onion
a teaspoon of cumin
shredded monterey jack cheese (or crumbled Mexican cheese would be just fine here too)
chopped cilantro, tomato and onion, for serving
corn tortillas (I used 8)
a bit more oil for cooking tortillas

To make the sauce, put your beans and broth, the softened Arbol chiles and cumin in a blender. Blend until everything is smooth. Heat your 1 to 2 tablespoons of oil in a pan on medium heat and saute some diced onion (a couple tablespoons worth) in the oil until the onion is translucent. Add in the bean mixture and just cook to warm through. Season with salt and pepper to taste. If it’s still too thick, I’d add more of the bean broth. Mine came out too thick to actually be called a sauce and what you want is pourable sauce, not thick like refried beans.

Heat some more oil in another pan. Cook one corn tortilla at a time, frying for just a few seconds on each side (don’t crisp them, just fry enough to get them soft. Set aside on paper towel lined plates to drain. (You can also just soften your tortillas on a comal like you normally would and not fry them. I’m just obsessed with fried corn tortillas right now.)

To assemble the enfrijoladas, dip the cooked corn tortillas in the bean sauce, spoon a bit of the ground beef inside (if you’re using it), fold in half and place them on your plate. Repeat with all the corn tortillas.  Alternatively, you can spoon some of the sauce inside a tortilla, fill it, fold it, then pour more sauce on top. Do whichever is easiest for you. Top everything with cheese, diced onion, tomatoes, cilantro, lime juice, and sour cream or Mexican crema if you want. When I make these again I’m definitely adding some crema to my toppings.

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