Enfrijoladas

Mely Martínez’s selected enfrijoladas dip lightly fried corn tortillas into a black-bean puree, fill them with supplied cooked shredded chicken and fold them in half. Crumbled fresh cheese and onion finish the dish, with optional Mexican cream and cilantro.

The selected cooked black beans and some of their cooking liquid go into a blender with the optional, supplied lightly toasted avocado leaves and árbol peppers. They are blended smooth. Water may be added if the puree is too thick, until it has the consistency of a sauce.

Two tablespoons of vegetable oil heat in a skillet. The bean puree simmers in it for about three minutes and is seasoned with salt if needed, then set aside and kept warm. The separate quarter cup of vegetable oil briefly fries the corn tortillas one at a time on both sides. They drain and rest on a warm plate, which may be covered with aluminium foil.

In the selected first assembly, each tortilla is immersed in the bean puree, transferred to a plate and filled with some of the cooked shredded chicken. It is folded in half. The recipe’s thicker-tortilla suggestion helps preserve the wrapper through the dip.

Optional Mexican cream is spooned over the assembled enfrijoladas. Crumbled Mexican fresh cheese is sprinkled on top, followed by the supplied finely chopped onion and optional chopped cilantro. The completed dish is served immediately. Martínez describes enfrijoladas as well known throughout Mexico.