We came back home exhausted, after being away for a couple weeks in Canada for a big family reunion. Though we had delicious meals, trying all sorts of Canadian fare, as soon as we walked in I was ready to make some comforting, home tasting food.
Few things taste more like home to me, than beans. In Mexico there is always, always, a simmering pot of beans cooking at some point during the week in any kitchen. As beans need to be cooked for a long time, they infuse the kitchen with a moist, earthy and cozy aroma, that remains even after the beans are ready.
Of course one can make more than a thousand things with a batch of Frijoles de Olla, or Beans from the Pot. But one of the things that are the most simple, yet comforting, asides from scooping them with corn tortillas, are Enfrijoladas.
Filling and tasty, Enfrijoladas wrap some of the main flavors and textures from Mexico’s cuisine in their fold.
The soft corn tortillas, that you can make or buy ready made at the stores (if you buy them, go for the unrefrigerated ones). The rich, straightforward and creamy seasoned bean puree, which also goes by frijoles colados, in which they are dipped in and smothered everywhere…
The thick, tangy and fresh taste of the Crema Fresca, or Mexican cream, that you drizzle on them after you fold them on a plate…
The salty, crumbly, Ranchero take of the Queso Fresco (Remember I was going to tell you many things that you can make with Queso Fresco?)…
And of course, to top that off, you can slice some ripe luscious Mexican avocado on top. And if you feel like it, have a serving of any salsa, or Chipotles in Adobo on the side to drizzle along.
Enfrijoladas, as are most Mexican antojos or cravings, are truly versatile. They can be eaten for breakfast, lunch or dinner and can be a main dish or a yummy side to grilled chicken or meat.
They are so, so, comforting, the I was once asked what I would serve the Mexican President in times of distress if I had the opportunity: It has to be Enfrijoladas, I said.
Ingredients
- 4 cups frijoles colados or seasoned and pureed beans
- 16 corn tortillas
- 1 cup Mexican cream or heavy cream
- 1 cup queso fresco or fresh cheese, or farmers cheese, or a mild feta
- Mexican avocado slices optional
- Chipotles in adobo sauce optional
To Prepare
- Heat a comal or dry skillet over medium heat.
- Heat the pureed beans in a medium cooking pot to a gentle simmer.
- Taking one tortilla at a time, heat on the comal or skillet for about 30 seconds per side. Take the tortilla with a pair of tongs and immerse it in the bean puree. Place it on a plate, fold it as if it were a quesadilla or a turnover. Drizzle on as much cream and sprinkle on as much cheese as you like.
- You can also top it with some avocado slices and a bit of chipotles in adobo sauce.
Comments
37comments inEnfrijoladas
Belinda Garcia
Mar 30
We make these all the time! Didn’t know there was a name for them! 😃 It’s one my oldest son’s favorite meals! Love watching you!
Pati Jinich
Apr 11
So glad your family likes enfrijoladas Belinda, we do as well. Abrazos to all 😉
Amelia Jordan
Apr 07
Thank you Patti, I love beans so I love this recipe more! do you know how to make menudo? I would love your recipe…
Pati
Apr 09
I will try to post a recipe for menudo soon…
claudia
Apr 06
como o con que sasonas los frijoles colados? se muelen o machacan?
Pati
Apr 06
Aquí está la receta, Claudia: http://patijinich.com/pati_2020/recipe/frijoles_colado/
Lauren
Jan 26
¡Hola, Pati! Yo cociné los enfrijoladas por mi clase de español. Mis padres les gustan también. Los enfrijoladas son muy deliciosas. Gracias por la receta.
-Lauren
Pati
Jan 26
Qué bueno que les gusto!! A mí también me encantan las enfrijoladas.
Toni Bañuelos
Dec 14
Que receta tan sencilla y deliciosa. La hize esta noche para cenar y a mi familia le encanro. La unica diferencia fue que les agregue un poco de pollo desebrado. Riquisimas. Gracias por t dar nos un pocode nuestro pais.
Pati
Dec 15
Más rico!
Kat
Jun 26
I’m not Mexican, but my husband is. My suegra makes this dish and it is one of my all time favorites. I was looking up recipes to refresh my memory so I could make it for breakfast tomorrow. The Internet provided me with a bunch of ridiculous recipes that didn’t sound remotely similar until I got to this website. Your recipe is pretty much identical except my suegra always fries the tortillas in oil before dunking them in the frijoles. This makes it taste pretty fabulous but probably not too healthy. Thanks for providing a more authentic recipe.
Pati
Jun 29
Oh, yeah! You can “pasar las tortillas por aceite” or quickly fry the tortillas through oil first. But if you have nice tortillas and heat them first, that can do too!
sonia
Apr 12
Pati; I love your show, every saturday evening I’m looking forward to watching your show and see what deliciousness you’re making. Me gusta mantener la tradicion de comida mexicana. Me encanta tu sencillez.
Pati
Apr 16
Gracias!
Randy Belair
Jan 21
I recently had the pleasure of trying this while visiting Mexico (was in Puerto Vallarta for dental work from Canada). I was in HEAVEN!!!! While in PV my dear friend who I had met 8 years ago in Ixtapa flew up from Mexico City to meet me once again and we went to a mostly vegetarian restaurant called 100% natural which I originally found when I was in Cancun over 10 years ago. My friend had never heard if the place but was curious about it. We were with my two friends, also from Canada and we all started with a fresh juice. The rest of the gang ordered either a chicken or fish dish but me being vegetarian and wanting more of a Mexican dish had a hard time deciding.
I was curious about the ENFRIJOLADAS especially since they were pictured on the menu and looked sooooo inviting. My Mexican friend urged me to get it because she said it was her favourite thing to eat and her family often beg her to cook this traditional dish for them. It seems that after reading YOUR web page, this dish is truly a Mexican favourite!!
I was truly glad I tried the enfrijoladas. I will never forget the comforting feeling I had with each bite. The flavour was out of this world. The restaurant stuffed the tortillas with a soy ‘meat’ and some sprouts after dipping them in the bean sauce. I could barely finish one of them but took the rest back to the condo I stayed at. This was one of my most memorable meals while in PV. I had to have the recipe so just did a search and that’s how I found your site. Thank you for he recipe. I’ve been day dreaming of eating this again. I can see why you would feed the president this I would too though I enjoyed MANY traditional Mexican favourites from street vendors to posh restaurants, this was *my* definite favourite. Thank you for posting the recipe and to anyone out there looking for a truly special meal, this is it. Though it is a simple dish, sometimes the simple ones are the best.
Pati
Jan 21
Gracias for your message, Randy!
kathie
Apr 22
i tryed makeing them and they came out great ,can’t wait to make them again.
Pati
Apr 22
Great!
Mary
Mar 16
We had these for dinner Wed. night, and then Thur. night too! They were so simple and delicious! Thanks for the recipe!
Alicia Bush
Oct 09
Would love the recipe for your Poblano chili casserole with rice as the bottom layer. It was on PBS on Saturday Oct. 8, 2011. It was just like my mother, Luz, used to make. Thank you, Alicia
Pati Jinich
Oct 10
Hola Alicia! You can find the recipe for the White Rice and Poblano Rajas Casserole here http://patijinich.com/pati_2020/2011/04/white-rice-and-poblano-rajas-casserole.html 🙂
Kathy
Feb 28
Oh yay! Finally someone else who does not add a million different fillings to enfrijoladas. I was beginning to think my family was weird because all of the recipes I ha ve found online have so many fillings and condiments. I think that they just distract from the deliciousness (is that a word?) of the enfrijoladas. Definitely one of my favorite dishes and so easy to make.
Pati Jinich
Mar 01
So glad! I also like my Enfrijoladas, just like that : )
ilana Borovoy y Jossy Liberman
Dec 05
Pati:
Hola!!!! Aquà con Ariela contándonos de tu proyecto!!
Que padre!!!
Mucha suerte y éxito!!!
Todo se ve delicioso.
Te vamos a estar siguiendo!!
Un beso,
Ilana y Jossy
Letty
May 13
Mmmmmmm This is the best…… I want some so bad.. Pati, I love your website. Brings back memories from home (Oaxaca/California) and reminds me of recipes from my childhood. Thankx
Fuji Mama
Apr 22
Oh my goodness Pati! I haven’t eaten breakfast yet…will come and make these for me? Pretty please?!?!?!?
Pati Jinich
Apr 22
It will be my pleasure! Move around the corner, please?? Then you can make me your chocolate covered marzipan balls… xoxo
Monica
Apr 21
I just had a lunch of hotdog and salad at work. Not bad, but honestly, looking at your enfrijoladas I now wish I had had THAT for lunch. Will head to supermarket and buy ingredients…
Thanks!
Pati Jinich
Apr 21
Hi Monica, No reason why you couldn’t have lunch twice…. 🙂
karen drijanski
Apr 20
Pat que deliciosas tus enfrijoladas !
quierooooooooooo ……
Kar
Pati Jinich
Apr 21
Que bueno!! Yo te hagooooooooo, cuando nos veamoooooooos…. Pat
Ricardo
Apr 19
Pati,se ven buenÃsimas…¡yo le pondrÃa unas rodajas delgaditas de cebolla como opción! (Pati, they look delicious…I would ad some thinly sliced raw white onion rings on top as an option!)
Pati Jinich
Apr 19
Hola Ricardo,
¡Ah que sÃ! Thinly sliced onion has to just take the Enfrijoladas all the way to the top…
Jennifer Leal
Apr 16
That looks incredibly delicious!
I bought some avacados today as I am just craving their creamy goodness!
I told my husband he needs to relocate us to DC area so I can attend a class of yours!
:o)
Jennifer
Pati Jinich
Apr 16
Many, many thanks! Well come on to DC and make an excuse to come to class!
shayma
Apr 16
these are really gorgeous- a beautiful combination of cream, avocado, cheese, beans and chipotles. nothing like comfort food. and patti- i love the photos. x shayma
Pati Jinich
Apr 16
Shayma,
Thanks much for your lovely message. Next time you are in town, I will fix you some!