Published in: Salon.com (food section)
Publish Date: June, 2010
Ingredients
15 1/2  ounce  black beans — canned (unseasoned if possible)
1  clove  garlic — crushed
1/8 cup white onion — roughly chopped
1/2 teaspoon   dried epazote — crumbled (Epazote is a Mexican
herb that is almost inseparable from black beans in Oaxacan cooking,
and well worth procuring)
8 Â Â Â or 9 corn tortillas
1/8 cup neutral oil — such as canola
Salt to taste
Instructions
For garnishes: thinly sliced white onion, crumbled or shredded white
Mexican cheese (such as cotija or quesillo), chopped cilantro, avocado
slices (optional)
Heat the beans, garlic, onion, and epazote together in a saucepan over
medium heat until the garlic and onion are soft, about fifteen minutes.
Transfer bean mixture to a blender or food processor, blend until
smooth.
Return bean mixture to saucepan. Cook over medium heat, adding enough
water or broth to form a thick but pourable sauce. (It should have the
consistency of a thickish bean soup, but not be gloppy.) Taste and add
salt if needed. Transfer the sauce to a wide skillet and keep it warm
while you prep the tortillas.
Now it’s time to assemble the enfrijoladas: Heat the oil in a saute pan
over medium-high heat. Fry each tortilla for a couple of seconds on
each side to soften it. As each tortilla becomes soft and pliable,
remove it from the oil, allow all excess oil to drip off, then dip the
tortilla in the bean sauce and fold it in half. The tortilla should be
completely coated in sauce. (In Oaxaca, where the tortillas are
ginormous, they are folded into quarters, like crepes.)
You can either arrange the dipped tortillas decoratively on individual
serving plates (allowing three or four per serving as a main course) or
put them all in a common serving dish. Either way, nap them with any
extra sauce, top with any of the garnishes listed above, and serve
immediately.
15 1/2 ounce black beans — canned (unseasoned if possible)
1 clove garlic — crushed
1/8 cup white onion — roughly chopped
1/2 teaspoon dried epazote — crumbled (Epazote is a Mexican herb that is almost inseparable from black beans in Oaxacan cooking, and well worth procuring)
8 or 9 corn tortillas
1/8 cup neutral oil — such as canola
Salt to taste
For garnishes: thinly sliced white onion, crumbled or shredded white Mexican cheese (such as cotija or quesillo), Feta cheese, chopped cilantro, avocado slices
Heat the beans, garlic, onion, and epazote together in a saucepan over medium heat until the garlic and onion are soft, about fifteen minutes.
Transfer bean mixture to a blender or food processor, blend until smooth.
Return bean mixture to saucepan. Cook over medium heat, adding enough water or broth to form a thick but pourable sauce. (It should have the consistency of a thickish bean soup, but not be gloppy.) Taste and add salt if needed. Transfer the sauce to a wide skillet and keep it warm while you prep the tortillas.
Now it’s time to assemble the enfrijoladas: Heat the oil in a saute pan over medium-high heat. Fry each tortilla for a couple of seconds on each side to soften it. As each tortilla becomes soft and pliable, remove it from the oil, allow all excess oil to drip off, then dip the tortilla in the bean sauce and fold it in half. The tortilla should be completely coated in sauce. (In Oaxaca, where the tortillas are ginormous, they are folded into quarters, like crepes.) serving plates (allowing three or four per serving as a main course) or put them all in a common serving dish. Either way, nap them with any extra sauce, top with any of the garnishes listed above, and serve immediately.
You can either arrange the dipped tortillas decoratively on individual serving plates (allowing three or four per serving as a main course) or put them all in a common serving dish. Either way, nap them with any extra sauce, top with any of the garnishes listed above, and serve immediately.th any of the garnishes listed above, and serve immediately.
NOTES: I toasted the tortillas, made the sauce thick like refried beans. In the future I will add some cumin and oregano to the beans.
For the pastry:
