Recipe for Enchiladas with Bean Sauce or “Enfrijoladas de Jamón,” straight from the childhood kitchen of our photographer Andrés. Flavor and memory combined into a wonderfully simple home-cooked meal.
16 corn tortillas
8 slices ham
5 cups cooked beans with some of their cooking liquid - our recipe for beans
1/2 cup cooking oil
1/2 cup chicken broth
1/4 panela cheese or queso fresco
1/2 cup crema or sour cream
1 tsp salt + to taste
Blend the beans with a little bit of the liquid they were cooked in with the chicken stock and 1 tsp. of salt until smooth.
Pour the blended beans into a frying pan.
Cook over low heat for 20 minutes until the sauce has darkened and becoming slightly thicker. Taste and adjust the salt if necessary.
Assembling the Enfrijoladas
Fry each tortilla in medium hot oil for about 10 seconds each side. Remove before they start to harden or become crunchy.
Drain the tortillas on paper towels to remove the excess oil.
On each tortilla, add 1 slice of ham and fold the tortilla in half.
Place 3 or 4 ham filled tortillas on a plate.
Spoon a generous amount of the bean sauce over the enfrijoladas.
Top each enfrijolada with a slice of cheese and a spoonful of crema or sour cream.
What kind of beans can you use?
For this dish, pinto beans or black beans work well.
Homemade beans or canned?
Homemade beans or whole canned beans work equally well for this recipe. If you do used canned beans, don't add any salt to the beans when you blend them. Adjust the salt after you have cooked the sauce. Canned beans tend to be very salty and it's easy to overdo the salt.
CoursesLunch, Light Dinner
Recipe by Mexican Food Journal at https://mexicanfoodjournal.com/enchiladas-with-bean-sauce/