--- carb: none tags: - Mexican - Breakfast - 25-30min - Intermediate - Vegetarian - Vegan - Gluten-Free - Dairy-Free method: stovetop protein: legumes ingredient_count: 12 --- == Cook The Dried Black Beans == Place the @dried black beans{1%pound} in a #fine mesh strainer{} then sort and rinse and remove any debris or broken bits. Place the beans in a #bowl{} and cover by 2 inches of water then set aside in a cool, dry location to soak at least ~{6%hours} and up to ~{24%hours}. Once the beans have soaked, discard the water and rinse them off then transfer to a large #Dutch oven{} or other #heavy-bottomed pot{} and cover with 2 inches of water. Bring the beans to a boil over high heat then skim off any foam that rises to the surface. Reduce the heat to low, add @white or red onion{1/2}(halved), @garlic clove{1}, and @dried bay leaves{2} then and simmer. > You can substitute 1 dried avocado leaf for the bay leaves. Periodically skim off any additional foam that rises to the surface. Simmer the beans, partially covered, until they're tender (adding more water as needed to just keep the beans covered), about ~{1 1/2 - 2%hours}. The beans are just tender when you blow on the surface of a bean and the skin peels back easily. Also, they should be easy to bite into but not so soft they're mushy. If you're going to use the beans to make the bean sauce (below), discard the onion, garlic clove, bay leaves before proceeding. == Make The Bean Sauce == When the beans are just tender, prepare the bean sauce. If using the @dried pasilla chile{3}, place them in a dry #cast iron pan{} or #comal{} over medium heat and toast until they're fragrant. > You can substitute dried Ancho chiles, or 2 chipotles en adobo (use 3 if you want it spicy). Place the chiles in hot water and soak for ~{10%minutes}, or until soft. Drain and discard the soaking liquid then use #kitchen shears{} to cut the soaked chile into strips (discard the stem). Place a small #frying pan{} over medium heat and add 1 tablespoon of the @canola, grapeseed, or coconut oil{1/4%cup}. Dice the remaining @white or red onion{1/2} and slice the remaining @garlic cloves{3}(thinly sliced) then add both to the pan with a big pinch of @salt{pinch}. Stir to combine then cook until the onions are soft, at least ~{5%minutes}. If using the @?avocado leaf{1%dried}, @?epazote{1%sprig fresh}, @dried Mexican oregano{1%tablespoon}, add them now. Otherwise, add in the (non-Mexican) @?dried oregano{1%tablespoon} and the @fennel seeds{1%pinch}. Add the onion mixture to the beans and continue cooking until the beans are very tender and the broth has slightly thickened, about another ~{10%minutes}. Remove the beans from the heat then strain the beans from the cooking liquid and reserve both. Transfer 2 cups of the beans and 2 cups of the bean cooking liquid (reserve the remaining beans and liquid for another use - you can freeze them!) along with the soaked and sliced pasilla chiles or the chipotle peppers, if using, to a #food processor{} or #blender{}. Blend for a long time (~{1-3%minutes}) until you have a smooth sauce that resembles hot caramel. == Make The Enfrijoladas == Heat the oven to 400°F and arrange a rack in the middle. Meanwhile, transfer the bean salsa to a medium frying pan, stir in 1 tablespoon of the oil, and just bring to a simmer over low heat. Stir and let cook until the salsa is warmed through and just thickens so slightly that it coats the edges of the pan. Taste and add more salt, as desired then turn off the heat. Brush the remaining 2 tablespoons of oil on one side of each @corn tortillas{16%6-inch} and arrange the tortillas in a single layer on a #rimmed baking sheet{} (it's okay if they overlap slightly). Transfer the tortillas to the oven and bake just until the oil is heated, the tortillas puff slightly, they're warmed through, and they're still pliable -- don't let them get crispy -- about ~{3-5%minutes} - then remove them from the oven (keep them on the baking sheet while you finish the recipe). Before you begin to coat the tortillas, gather a #serving platter{}, a set of #tongs{}, and make sure all your garnishes are ready to go because you'll want to serve and eat these immediately! To assemble the Enfrijoladas, use tongs to dip one of the warmed tortilla into the bean mixture and coat it on all sides. Allow any extra bean salsa to drip back into the #saucepan{}, then with the help of a #fork{} or using clean hands, fold the tortilla into quarters and place on a plate. Repeat with all the remaining tortillas. == Serve The Enfrijoladas == Serve them topped as they would in Mexico with @white or red onion{few%slices}(raw) and @queso fresco{to taste}(crumbled) and a drizzle of @crema or sour cream{drizzle}. > You can substitute feta for queso fresco. Or, if you want to up the ante (like we like to do!), add some fresh @Italian parsley or cilantro leaves{1%handful} and some @firm-ripe avocado{1%medium}(sliced).