Description
Enfrijoladas, which traces its origins to pre-Columbian times, is still one of the most popular versions of enchiladas in Mexico. This recipe, which comes from the state of Oaxaca, featuring frijoles, (beans). This time, it comes with the twist of fusion on Chilaquiles Verdes by adding some crispy fried tortilla strips, green tomatillo sauce, queso fresco, freshly made sour cream, and freshly made guacamole.
Ingredients
- 1/ 32 oz. Can of pinto beans
- 9 ea. Corn tortillas
- 3 oz. Queso fresco
- 4 oz Salsa Verde
- 3 oz. sour cream
- 4 Eggs
- 6 ea. Slices Raw bacon
- GUACAMOLE 1 ea. Avocado (Medium Diced) 1 Jalapeno (Small Deiced) 1.5oz Chopped Cilantro 1 Tomato (Small Diced)
- SALSA VERDE 4 ea. Green Tomatillos ½ Medium Onion 2 ea. Green Jalapenos 3ea. Garlic Cloves 1.5 qt. Water 1tbs. Ground Cumin, 1tbs. Kosher Salt, 1tbs. Granulated Garlic
Instructions
- Method: Guacamole: 1: Cut the avocado in half, remove the seed, take a spoon, and scoop the avocado pulp of the shell, and dice. 2: Dice the jalapeno, onion cilantro, tomatoes, lemon juice, and all spices put in a small bowl and mix slowly to incorporate all items well.
- Step 2: Salsa Verde: 1: On a medium pot add water, tomatillos, jalapenos, onion, and garlic cloves. 2: Bring it to a boil for at least 10 minutes. 3: Turn it off and add the boiling items with the remainders of water into the blender, add all seasonings, and blend well.
- Step 3: Corn tortilla strips: 1: Get 4 ea. corn tortillas and cut them into small strips and fry them to crispy (for garnish).
- Step 4: Refried Pinto Beans: On a medium pan and medium heat, add the 6 slices of bacon (diced), cooked to bacon release all fat, and the bacon is almost completed cook.
- Step 5: Cut 2 corn tortillas in 4 and add to the grease and bacon stir for 3 minutes, add the 2 dry arbol peppers and let cook for another 2 minutes.
- Step 6: Open the pinto beans can and add them to the bacon mixture and let simmer for 5 minutes. Make sure you add the beans with all the juice with it (you may need to add little water to keep a loose consistency.)
- Step 7: Smash to have a soupy consistency.
