Enfrijoladas

Ingredients

• 12corn tortillas — softened in hot oil
• 4 cupscooked black beans — with their broth
• 2dried chiles de árbol — toasted
• 2 sprigsepazote
• 1/2white onion — charred
• 2 clovesgarlic — roasted
• 250 g (9 oz)queso fresco — crumbled
• 1 cupcrema mexicana
• 1white onion — sliced into rings
• 3 tbspneutral oil
• 1 tspfine salt

Method

1. Start by preparing the sauce. In a dry skillet over medium heat, toast the 2 dried chiles de árbol until they darken slightly and release their aroma, about 1-2 minutes. Remove the chiles and set aside. In the same skillet, char half of the white onion and 2 cloves of garlic until they develop a nice blackened exterior, which will add depth to your sauce.
2. In a blender, combine the toasted chiles, charred onion, garlic, and 4 cups of cooked black beans. Add 2 sprigs of epazote and 1 teaspoon of fine salt. Blend until smooth, adding a little water if necessary to achieve a thick but pourable consistency.
3. Heat 3 tablespoons of neutral oil in a large saucepan over medium-high heat. Once the oil is shimmering, carefully pour in the blended bean mixture. Fry the sauce, stirring frequently, until it darkens in color and thickens, about 5-7 minutes. Taste to ensure the raw flavor of the beans has cooked out.
4. In a separate skillet, heat a little more oil over medium heat. Pass each of the 12 corn tortillas quickly through the hot oil, just enough to soften them without letting them fall apart. This step prevents the tortillas from breaking when you dip them in the sauce.
5. Dip each softened tortilla into the hot bean sauce, ensuring both sides are well-coated. You can either fill and roll them with a bit of crumbled queso fresco or fold them in half. Arrange them on a serving platter.
6. Drizzle the enfrijoladas with 1 cup of crema mexicana, ensuring each one gets a generous amount. Top with the remaining crumbled queso fresco.
7. Slice the remaining white onion into thin rings and scatter them over the enfrijoladas. Serve immediately, allowing the warmth of the dish to bring everyone to the table.