Recipes
Enfrijoladas
Enfrijoladas
Serves 4-6.
2 1/2 cups cooked pinto beans
water as necessary
2 tablespoons oil
1 1/2 cups cooked tomatillos
2 chilies serranos
6 coriander sprigs
1/2 teaspoon salt
1 clove garlic
1/4 medium onion
5 chorizos, cooked
1 medium onion, chopped
1/2 cup crumbled farmer's or brick cheese
2 tablespoons coriander leaves, chopped
Blend beans with enough water in blender to make 3 cups smooth puree. Heat oil in frying pan and cook puree about 3 minutes, stirring constantly. Set aside and keep warm. Combine tomatillos, serranos, coriander, salt, garlic and onion in blender; puree until smooth. Set aside. Fry or microwave tortillas until soft and flexible. Spread bean puree across surface of each tortilla, top with chorizo and 2 tablespoons green sauce. Fold and place in baking dish. Pour any remaining sauce over tortillas in dish, garnish with onion, cheese and coriander, and bake 10-15 minutes at 350 degrees or until warm.