
Enfrijoladas
A delicious chinese dish. Gluten-free friendly.
Total Time
109 min
Serves
4
Rating
0.0 (0)
Ingredients
- 5 Tbsp. vegetable oil
- divided
- 8 corn tortillas
- 12 oz. fresh chorizo
- 3 garlic cloves
- crushed
- ½ medium white onion
- thinly sliced
- plus more for serving
- Kosher salt
- 2 (15-oz.) cans black beans
- rinsed
- or 3 cups Frijoles de la Olla
- drained
- 1½ cups low-sodium chicken broth
- 6 oz. queso fresco or Cotija cheese
- crumbled
- Cilantro leaves with tender stems and sliced avocado (for serving)
Instructions
- 1
Using 2 Tbsp. oil, brush both sides of each tortilla.
- 2
Heat a large skillet over medium-high.
- 3
Working in batches, cook until lightly browned and starting to crisp, about 1 minute per side.
- 4
Heat remaining 3 Tbsp. oil in same skillet over medium-high.
- 5
Cook chorizo, breaking up with a wooden spoon, until browned and cooked through, 7–9 minutes.
- 6
Using a slotted spoon, transfer to a medium bowl; set aside.
- 7
Add garlic and ½ onion to same skillet, season with salt, and cook, tossing occasionally, until tender and beginning to brown, 6–8 minutes.
- 8
Using slotted spoon, transfer garlic mixture to a blender; reserve pan with oil.
- 9
Add beans and broth to blender and purée until smooth (it should be the consistency of yogurt); season with salt.
- 10
Set reserved pan over medium-high and heat oil.
- 11
Transfer bean purée to skillet and bring to a boil.
- 12
Reduce heat to low.
- 13
Working one at a time and using tongs, dip tortillas in bean purée, turning to coat and leaving until softened, about 3 seconds per side (they will soften more as they sit).
- 14
Transfer to a baking sheet as you go.
- 15
Spoon 1 Tbsp. chorizo and 1 Tbsp. queso fresco across the center of each tortilla; fold over like a taco.