Guajillo Enfrijoladas by the Correa Family

Name: Guajillo Enfrijoladas by the Correa Family
Total time: 1800 s
Yield: Serves 4 servings
Ingredients: 2 cups cooked beans with broth (about 1/2 liter); 1 guajillo chile; 1 pinch toasted ground cumin; 1 pinch toasted dried oregano; 1 small peeled onion; 2 peeled garlic cloves; Salt, to taste; Epazote, to taste; 20 cold corn tortillas; 1 splash oil or lard; as needed Refried beans with chorizo,; as needed Mashed potatoes with chorizo,; Crumbled cheese, to taste; Freshly chopped lettuce, to taste; Freshly chopped onion, to taste; Freshly chopped jalapeño, to taste; Sliced radishes, to taste; Sliced tomato, to taste; Finely chopped cilantro, to taste

MARTÍN GERARDO RAMÍREZ CORREA @cook_9223802

San Diego de Alejandría, Jal. y León, Gunanajuato, México.

Enfrijoladas are one of the most popular Mexican street foods because they're affordable and delicious. In our family, the aunts loved savoring the sauce with chiles—this version uses guajillo chile. (Jalisco)

MARTÍN GERARDO RAMÍREZ CORREA @cook_9223802

San Diego de Alejandría, Jal. y León, Gunanajuato, México.

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Ingredients

30 minutes

Serves 4 servings

2 cupscooked beans with broth (about 1/2 liter)
1guajillo chile
1 pinchtoasted ground cumin
1 pinchtoasted dried oregano
1small peeled onion
2peeled garlic cloves
Salt, to taste
Epazote, to taste
For the enchiladas:
20cold corn tortillas
1 splashoil or lard
Filling:
as neededRefried beans with chorizo,
as neededMashed potatoes with chorizo,
Toppings:
Crumbled cheese, to taste
Freshly chopped lettuce, to taste
Freshly chopped onion, to taste
Freshly chopped jalapeño, to taste
Sliced radishes, to taste
Sliced tomato, to taste
Finely chopped cilantro, to taste

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Steps

30 minutes

1

Blend all the first ingredients together until very smooth to make the sauce. Taste and adjust salt as needed. Set aside.
2

Heat a little oil or lard in a skillet or saucepan over medium heat. Lightly fry the tortillas on both sides until soft and pliable for rolling.
3

Once the tortillas are fried, pour the blended sauce into the pan and bring to a boil. Once boiling, reduce to low heat and start assembling the enchiladas.
4

Using a spatula, dip a fried tortilla into the sauce, coating both sides. Remove and place on a plate, add your choice of refried beans or mashed potatoes with chorizo as filling, roll up, and arrange on a flat plate. Serve five enchiladas per person.
5

Once five enchiladas are on each plate, pour more sauce over them. Serve with the toppings on a platter so everyone can garnish their own as they like.