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ENFRIJOLADAS
Tortillas Dipped in Beans
A typical dish for almuerzo (a late breakfast), enfrijoladas can be livened up by serving jalapeños on the side. While the type and color of the bean that is used varies from region to region, it is the ebony-hued frijol negro (black bean) that is most typical of this dish.
Ingredients:
2 cups of frijoles negros with their liquid
2 tablespoons oil
¼ onion
Salt
Oil for frying
12 corn tortillas
½ cup (4 fl oz/125 ml) thick cream
3 oz (100 g) crumbled Queso Enchilado Los Altos
1 onion, thinly sliced (optional)
How to cook:
In a blender, purée the frijoles negros with their liquid. The mixture should be the consistency of a sauce; if too thick, add up to ½ cup (4 fl oz/125 ml) water. Heat the
oil in a skillet and brown the onion quarter slightly. Add the puréed beans and simmer
for 2 minutes. Add salt to taste. Discard the onion. Heat ½ in (1 cm) oil in a skillet and
fry each tortilla briefly (about 10 seconds) on both sides. Immerse the tortilla in the bean purée and fold it in half, then in half again to form a triangle. Transfer to a plate, spoon
on a little cream and sprinkle with cheese. Garnish with the onion slices.
Serves 6.
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FRIJOLES NEGROS CON QUESO COTIJA ENCHILADO
Black Beans with Cotija Enchilado Cheese
Cotija is a very dry and crumbly Mexican cheese. It is the perfect topping in this recipe for Black Beans with Cotija Cheese. It's a salty cheese, so don't use too much salt when you make the beans. Serve these beans with a salad, or maybe alongside some spicy rice. They are also a good choice with quesadillas or other Mexican foods.
Ingredients:
2 cups dried black beans
1 1/2 tablespoons olive oil
2 white onions, chopped
1 tablespoon ground cumin
About 4 cups unsalted chicken stock or water
Salt and freshly ground pepper
3 ounces of crumbled Queso Enchilado Los Altos
2 medium tomatoes, chopped, for garnish
1/4 cup finely chopped fresh cilantro, for garnish
How to cook:
The day before serving, place the beans in a large pot and add water to extend 3 inches above the beans. Soak overnight. (Or if you forget to soak the beans the night before,
place them in a large pot and cover with water 3 inches above the beans. Bring to a boil and immediately turn off the heat. Cover and let sit for about 1 1/2 hours.) Pour the beans into a colander and drain off the soaking liquid. In the same pot, heat the olive oil over medium heat. Add the onions and cook until translucent, about 10 minutes. Add the cumin and stir to coat the onions. Let cook 2 minutes, stirring constantly so the cumin will not
burn. Add the beans and cover with the stock. Bring to a boil and skim off the foam from
the beans. Partially cover and reduce the heat to a simmer. Add salt and pepper to taste. Simmer gently until the beans are cooked through but not mushy, about 1 hour. For a thicker consistency, remove the cover and boil some of the liquid away. Using a slotted spoon, scoop up the beans and place them in a shallow bowl. Sprinkle with the cheese, and then garnish with the tomato and cilantro. Serve immediately.
Serves 6.