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oaxacan black bean enfrijoladas al estilo oaxaca,

(1 rating)
Juliann avatar
Recipe by
Juliann Esquivel
@Juliann
Florida City, FL

This is a delicious dish that is typical of Oaxaca, Large warm flour tortillas are dipped in a black bean sauce then they are filled with any type of filling shredded chicken or shredded pork/beef meat that has been seasoned and flavored with a nice sauce. They are then folded in half and then folded again. They are then covered with shredded cotija cheese or queso fresco and finally a tabelspoon of salsa is put on top. In my prcture I have put a spoonful of tomatillo hot sauce on top of the Enfrijoladas. They are delicious. Enjoy

(1 rating)
yield 4 serving(s)
prep time 1 Hr 40 Min
cook time 1 Hr

Ingredients For oaxacan black bean enfrijoladas al estilo oaxaca,

  • 4 lg
    white flour tortillas, warmed on the griddle or comal.
  • 3 c
    cooked black beans or 1 can seasoned black beans goya or el ebro brand. mkae sure they are seasoned.
  • 1/4 c
    olive oil
  • 1 c
    grated cotija cheese or grated queso fresco
  • 1/2 tsp
    garlic powder
  • 1/4 tsp
    cumin powder
  • ~~~shredded chicken or pork~~~
  • 2 lg
    chicken breasts, or diced pork loin cooked in water, onion, salt, and garlic powder, shredd chicken or pork save broth
  • 1/4 c
    olive oil
  • 1/4 c
    diced onion, sweet pepper, cilantro
  • 1/4 c
    tomato sauce
  • 1/2 tsp
    salt & pepper
  • 1/4 tsp
    oregano, cumin powder,
  • 1 c
    your favorite tomatillo salsa or red salsa to put on top of enfrijoladas.

How To Make oaxacan black bean enfrijoladas al estilo oaxaca,

  • 1
    Make your filling first. Boil your chicken breasts or pork meat until tender. You can do this by putting in a pot with water, a half an onion, garlic powder, and salt. Cook until the meat is tender. Next shredd your chicken or pork. Heat some oil in a skillet add some more diced onion,sweet pepper, garlic powder, saute until veggies are limp add the shredded chicken or meat the tomato sauce spices oregano, cumin, then the cilantro and a little of the chicken or meat broth. Cook for a minute or two. then set aside.
  • 2
    Heat the oil for the beans in another skillet, add the two cups of cooked black beans with a little bean broth about 1/2 cup or if you have no cooked black beans open a can of Goya fully seasoned Black beans and add to the hot oil. With the same can measure about a 1/4 can of water and add to the beans. With a potato masher, mash down the beans in the hot oil until they are totaly mashed and your bean mixture looks creamy. Do not have the heat to high or they will dry out. Add a little more oil, garlic powder and the cumin powder stir well. Your beans should have the consistency of a thick gravy. If too thick add a little more water and mix well. Heat your flour tortilla on the griddle just to make it soft and dip into the bean mixture on each side. As if you were dipping to make enchiladas. Coat each side lay on a plate add a tablespoon of chicken or pork and fold in half then fold again in quarters put all four quarters on a plate. Sprinkle grated cotija cheese over the enfrijolada and spoon some salsa on top of the cheese. You can also spoon Mexican Crema which looks like a sour cream but it is not sour; or If you like you can use sour cream if you dont have the cotija cheese or crema Mexicana. Enjoy
  • 3
    I have taken into account the hour of cook time for the shredded chicken or pork. You can cut the time in half by buying a pre-roasted chicken and shredd your chicken and make it with the sauce I posted.
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