Recipe Archives->Mexican->Enfrijoladas 01

Pinto Bean Enfrijoladas
Makes 6 to 8 servings.

3 tablespoons plus 1/4 cup olive oil
2 cups chopped onions
4 garlic cloves, minced
2 15- to 16-ounce cans pinto beans, drained
1 1/2 cups (or more) whole milk
1 1/2 cups (or more) water
1 teaspoon minced serrano chile with seeds
3/4 teaspoon ground cumin
1/2 teaspoon dried Mexican oregano
1/8 teaspoon ground cloves
12 5 1/2- to 6-inch-diameter corn tortillas
2 1/4 cups crumbled queso ranchero
Chopped fresh cilantro
Sour cream

Preheat oven to 350 F. Oil 13x9x2-inch glass baking dish. Heat 3
tablespoons oil in large skillet over medium-high heat. Add onions
and garlic and saute until onions are golden, about 8 minutes. Add
beans, 1 1/2 cups milk, and 1 1/2 cups water; simmer until onions
are tender, stirring occasionally, about 10 minutes. Mash beans
coarsely in skillet.  Mix in chile and all spices; season with salt
and pepper. Add more milk or water by 1/4 cupfuls to thin bean
mixture to slightly soupy consistency.

Heat remaining 1/4 cup oil in another large skillet over medium-high
heat.  Add 1 tortilla at a time; cook until tortilla softens, about
30 seconds per side. Transfer tortilla to work surface. Place 1
heaping tablespoon cheese in center of each tortilla; fold in half.
Place in prepared dish, overlapping tortillas slightly. Top with
bean sauce. Bake until enfrijoladas are heated through and sauce
is bubbling, about 20 minutes.  Sprinkle with remaining queso
ranchero and cilantro. Serve with sour cream.

Note: Queso ranchero is a mild cheese that crumbles easily; also
labled queso fresco or queso casero. Queso cotija or mild feta can
be used instead.

Printable version: enfrijoladas01.txt.