Enfrijoladas are a traditional Mexican dish consisting of corn tortillas dipped in a bean sauce, usually filled with cheese, and topped with crumbled queso fresco, onion, and cilantro. This recipe provides a detailed guide to making them from scratch.
Add the guajillo and ancho peppers, 1/2 onion, and garlic cloves to a pot. Add enough water to cover them, put the lid on, and cook on high for 15 minutes. After cooking, transfer the peppers, onion, and garlic to a blender with some of the cooking liquid (just enough to blend). Add the 2 cups of pinto beans (undrained, with their liquid) and blend all ingredients together until smooth.
In a separate pan, heat about 2 tablespoons of cooking oil over medium heat. Add the blended bean and pepper sauce. Stir in 1 teaspoon of chicken bouillon and season with salt and black pepper to taste. Continue to stir and cook the sauce until it begins to bubble, then turn off the heat.
In another pan, add cooking oil for frying. Fry the 16 corn tortillas on both sides until slightly softened or as crispy as desired. This step helps prevent the tortillas from getting soggy. For each tortilla, add a slice of the 8 oz queso fresco, then fold it like a quesadilla.
Dip the fried, cheese-filled tortillas (quesadillas) into the bean sauce, ensuring they are well coated. Remove them and arrange on a plate. Finally, garnish with 1 cup of crumbled queso fresco, 1/2 cup of chopped cilantro, and 1/2 cup of chopped red onions.
