Enfrijoladas with Black Bean Sauce, Queso Fresco and Crema

What you need

• 3 tbsp neutral oil, for the sauce
• 1 white onion, half finely chopped, half thinly sliced for serving
• 2 clove garlic, chopped
• 500 g (about 3 cups) cooked black beans, drained, cooking liquid kept
• 500 ml (2 cups) bean cooking liquid, or water
• 1 serrano chile, stem removed
• 2 sprig epazote, or 1 tsp dried
• 12 corn tortillas
• 100 ml (1/2 cup) neutral oil, for frying the tortillas
• 150 g (5 oz) queso fresco, crumbled
• 100 ml (1/2 cup) Mexican crema, or thinned sour cream
• salt, to taste

Method

Restated from the original video

1. 1

   Heat the 3 tbsp oil in a saucepan over medium heat. Cook the chopped onion and garlic until soft and translucent, 3-4 min.

2. 2

   Tip the onion mixture into a blender. Add the beans, cooking liquid, serrano and epazote.

3. 3

   Blend until completely smooth, working in batches if needed and leaving the lid vented, because hot liquid expands.

4. 4

   Pour the sauce back into the saucepan and simmer over low heat, stirring often, until it coats a spoon like thin cream, 8-10 min. Thin with a splash of water if it gets too thick. Season with salt.

5. 5

   Heat the frying oil in a small skillet to 175 °C (350 °F). Fry each tortilla for 5-10 seconds per side, just until soft and blistered, then drain on paper towels.

6. 6

   Keep the sauce hot. Dip each fried tortilla into it, coating both sides, then fold into quarters.

7. 7

   Arrange 3 tortillas on each plate and spoon extra sauce over them.

8. 8

   Top with the queso fresco, the sliced onion and a drizzle of crema. Serve right away.

Imported from pinaenlacocina.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.