Unusual recipes

Pinto Beans Enfrijoladas

Pinto Beans Enfrijoladas


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Ingredients

  • 2 tablespoons plus 1/4 cup olive oil
  • 2 15- to 16-ounce cans pinto beans, drained
  • 1 1/2 cups (or more) whole milk
  • 1 teaspoon minced serrano chile with seeds
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon dried Mexican oregano
  • 1/8 teaspoon ground cloves
  • 12 5 1/2- to 6-inch-diameter corn tortillas
  • 2 1/4 cups crumbled queso ranchero

Recipe Preparation

  • Preheat oven to 350°F. Oil 13x9x2-inch glass baking dish. Heat 3 tablespoons oil in large skillet over medium-high heat. Add onions and garlic and sauté until onions are golden, about 8 minutes. Add beans, 1 1/2 cups milk, and 1 1/2 cups water; simmer until onions are tender, stirring occasionally, about 10 minutes. Mash beans coarsely in skillet. Mix in chile and all spices; season with salt and pepper. Add more milk or water by 1/4 cupfuls to thin bean mixture to slightly soupy consistency.

  • Heat remaining 1/4 cup oil in another large skillet over medium-high heat. Add 1 tortilla at a time; cook until tortilla softens, about 30 seconds per side. Transfer tortilla to work surface. Place 1 heaping tablespoon cheese in center of each tortilla; fold in half. Place in prepared dish, overlapping tortillas slightly. Top with bean sauce.

  • Bake until enfrijoladas are heated through and sauce is bubbling, about 20 minutes. Sprinkle with remaining queso ranchero and cilantro. Serve with sour cream.

Reviews Section


Watch the video: How To Make Refried Beans From Scratch - Plus A Secret To Get Great Flavor. Bloopers! (May 2022).


Comments:

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