Folded Tortillas in Bean Sauce
EnfrijoladasCorn tortillas dipped in puréed beans, folded, and garnished with cheese and onion, is a popular traditional snack in Oaxaca. Enfrijoladas are easy to make at home. The rich flavors really stand out in this simple dish.Fresh epazote, a pungent native Mexican herb with woody stems and serrated leaves about 2 inches long, imparts a subtle distinctive taste that's difficult to describe, but once smelled and tasted will be remembered. If fresh epazote is not available, just leave it out or use fresh oregano for a different flavor.Queso fresco, a soft crumbly cheese, is widely available in the United States. Panela, sold in flat round wheels, has a spongy texture
Ingrediënten
Makes 8 tortillas
- 2 cups Black Bean Sauce
- 1 tablespoon finely chopped fresh epazote leaves or chopped fresh oregano
- ⅓ cup vegetable oil
- 8 corn tortillas
- ½ cup crumbled queso fresco Mexican fresh cheese or grated panela cheese
- ¼ cup finely chopped white onion
Instructies
- Prepare the black bean sauce.
- Then, add fresh epazote, if available.
- Put the bean sauce in a medium skillet and keep warm.
- In another skillet, heat about ⅓ cup oil until hot.
- Using tongs, dip tortillas, 1 at a time, in the oil until pliable and hot, about 3 seconds.
- Stack the tortillas on paper towels.
- When all are ready, dip each tortilla in the warm bean sauce and quickly fold in quarters to a triangular shape.
- Place 2 folded tortillas on each of 4 plates.
- Spoon a little more sauce on each serving.
- Sprinkle the tops evenly with cheese and onion.
- Serve.
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