Name: Tortillas with Bean Purée (Enfrijoladas)
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 dried avocado leaves, toasted; ½ cup vegetable oil, or as needed; ½ teaspoon dried Mexican oregano, crumbled; 8 ounces queso fresco or young ricotta salata, crumbled; 1 Oaxacan pasilla chile or dried chipotle chile, top and seeds removed, or use 1 canned chipotle chile en adobo; 12 corn tortillas, homemade or commercial; 1 garlic clove, coarsely chopped; 1 teaspoon salt, or to taste; 3 cups (approximately) bean cooking liquid; 1 cup cooked black beans; 2 tablespoons lard (preferably home-rendered); 1 small onion, halved; 1 tablespoon cider vinegar

Preparation info

4
servings

Difficulty
Easy

Appears in

The Food and Life of Oaxaca

By Zarela Martínez

Published 1997

About

This is one of the standard snacks found at Oaxaca City food stands and restaurants.

Ingredients

1 Oaxacan pasilla chile or dried chipotle chile, top and seeds removed, or use 1 canned chipotle chile en adobo

Americas
Mexico
Main course
Snack
Central America
Gluten-free
Oaxaca

Method

Place the dried chile in a small bowl and cover with boiling water. Soak for about 20 minutes. Drain well. (It is not necessary to soak canned chipotles.) Coarsely chop half the onion and place in a blender with the drained chile (or canned chipotle chile en adobo), garlic, avocado leaves, beans, and a little of the bean liquid to facilitate blending; reserve the rest. (Alternatively, process i

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