POSTED IN: Anytime Antojos , Recipes
TAGS: Avocado , Beans , Cheese , Chipotles in Adobo , Enfrijoladas , Food , Mexican , Mexican cuisine , Mexico , Queso Fresco , Tortilla
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We came back home exhausted, after being away for a couple weeks in Canada for a big family reunion. Though we had delicious meals, trying all sorts of Canadian fare, as soon as we walked in I was ready to make some comforting, home tasting food.
Few things taste more like home to me, than beans. In Mexico there is always, always, a simmering pot of beans cooking at some point during the week in any kitchen. As beans need to be cooked for a long time, they infuse the kitchen with a moist, earthy and cozy aroma, that remains even after the beans are ready.
Of course one can make more than a thousand things with a batch of Frijoles de Olla, or Beans from the Pot. But one of the things that are the most simple, yet comforting, asides from scooping them with corn tortillas, are Enfrijoladas. Filling and tasty, Enfrijoladas wrap some of the main flavors and textures from Mexico's cuisine in their fold.
The soft corn tortillas, that you can make or buy ready made at the stores (if you buy them, go for the unrefrigerated ones). The rich, straightforward and creamy seasoned Bean Puree, which also goes by Frijoles Colados, in which they are dipped in and smothered everywhere...
The thick, tangy and fresh taste of the Crema Fresca, or Mexican cream, that you drizzle on them after you fold them on a plate...
The salty, crumbly, Ranchero take of the Queso Fresco (Remember I was going to tell you many things that you can make with Queso Fresco?)...
And of course, to top that off, you can slice some ripe luscious avocado on top. And if you feel like it, have a serving of any salsa, or Chipotles in Adobo on the side to drizzle along.
Enfrijoladas, as are most Mexican antojos or cravings, are truly versatile. They can be eaten for breakfast, lunch or dinner and can be a main dish or a yummy side to grilled chicken or meat.
They are so, so, comforting, the I was once asked what I would serve the Mexican President
in times of distress if I had the opportunity: It has to be Enfrijoladas, I said.
4 cups frijoles colados, or seasoned and pureed beans (in Basics/Cooking Techniques section)
16 corn tortillas
1 cup Mexican cream or heavy cream
1 cup Queso Fresco, or Fresh Cheese, or Farmers cheese, or a mild Feta
Avocado slices, optional
Chipotles in adobo sauce, optional
Heat a comal or dry skillet over medium heat.
Heat the pureed beans in a medium cooking pot to a gentle simmer.
Taking one tortilla at a time, heat on the comal or skillet for about 30 seconds per side. Take the tortilla with a pair of tongs and immerse it in the bean puree. Place it on a plate, fold it as if it were a quesadilla or a turnover. Drizzle as much cream and sprinkle as much cheese as you like.
You can also top it with some avocado slices and a bit of chipotles in adobo sauce.
these are really gorgeous- a beautiful combination of cream, avocado, cheese, beans and chipotles. nothing like comfort food. and patti- i love the photos. x shaymashayma | April 16, 2010 2:06 PM
Thanks much for your lovely message. Next time you are in town, I will fix you some!
That looks incredibly delicious!
I bought some avacados today as I am just craving their creamy goodness!
I told my husband he needs to relocate us to DC area so I can attend a class of yours!
JenniferJennifer Leal | April 16, 2010 7:49 PM
Many, many thanks! Well come on to DC and make an excuse to come to class!Pati Jinich replied to comment from Jennifer Leal | April 16, 2010 9:03 PM
Pati,se ven buenísimas...¡yo le pondría unas rodajas delgaditas de cebolla como opción! (Pati, they look delicious...I would ad some thinly sliced raw white onion rings on top as an option!)Ricardo | April 19, 2010 8:29 PM
¡Ah que sí! Thinly sliced onion has to just take the Enfrijoladas all the way to the top...
Pat que deliciosas tus enfrijoladas !
I just had a lunch of hotdog and salad at work. Not bad, but honestly, looking at your enfrijoladas I now wish I had had THAT for lunch. Will head to supermarket and buy ingredients...
Que bueno!! Yo te hagooooooooo, cuando nos veamoooooooos.... PatPati Jinich replied to comment from karen drijanski | April 21, 2010 3:40 PM
Hi Monica, No reason why you couldn't have lunch twice.... :)Pati Jinich replied to comment from Monica | April 21, 2010 3:45 PM
Oh my goodness Pati! I haven't eaten breakfast yet...will come and make these for me? Pretty please?!?!?!?Fuji Mama | April 22, 2010 11:06 AM
It will be my pleasure! Move around the corner, please?? Then you can make me your chocolate covered marzipan balls... xoxoPati Jinich replied to comment from Fuji Mama | April 22, 2010 8:17 PM
Mmmmmmm This is the best...... I want some so bad.. Pati, I love your website. Brings back memories from home (Oaxaca/California) and reminds me of recipes from my childhood. ThankxLetty | May 13, 2010 3:45 PM
Hola!!!! Aquí con Ariela contándonos de tu proyecto!!
Mucha suerte y éxito!!!
Todo se ve delicioso.
Te vamos a estar siguiendo!!
Ilana y Jossy
ilana Borovoy y Jossy Liberman
| December 5, 2010 7:50 PM
Oh yay! Finally someone else who does not add a million different fillings to enfrijoladas. I was beginning to think my family was weird because all of the recipes I ha ve found online have so many fillings and condiments. I think that they just distract from the deliciousness (is that a word?) of the enfrijoladas. Definitely one of my favorite dishes and so easy to make.Kathy | February 28, 2011 9:54 AM
So glad! I also like my Enfrijoladas, just like that : )Pati Jinich replied to comment from Kathy | March 1, 2011 1:31 PM
Would love the recipe for your Poblano chili casserole with rice as the bottom layer. It was on PBS on Saturday Oct. 8, 2011. It was just like my mother, Luz, used to make. Thank you, AliciaAlicia Bush | October 9, 2011 12:41 PM
Hola Alicia! You can find the recipe for the White Rice and Poblano Rajas Casserole here http://patismexicantable.com/2011/04/white-rice-and-poblano-rajas-casserole.html :)Pati Jinich replied to comment from Alicia Bush | October 10, 2011 10:59 AM
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