Tortillas with Bean Purée

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

Enfrijoladas

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
Oaxaca
Gluten-free

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