Oaxacan Black Bean Enfrijoladas Al Estilo Oaxaca Recipes

Steps:

• 1. Make your filling first. Boil your chicken breasts or pork meat until tender. You can do this by putting in a pot with water, a half an onion, garlic powder, and salt. Cook until the meat is tender. Next shredd your chicken or pork. Heat some oil in a skillet add some more diced onion,sweet pepper, garlic powder, saute until veggies are limp add the shredded chicken or meat the tomato sauce spices oregano, cumin, then the cilantro and a little of the chicken or meat broth. Cook for a minute or two. then set aside.
• 2. Heat the oil for the beans in another skillet, add the two cups of cooked black beans with a little bean broth about 1/2 cup or if you have no cooked black beans open a can of Goya fully seasoned Black beans and add to the hot oil. With the same can measure about a 1/4 can of water and add to the beans. With a potato masher, mash down the beans in the hot oil until they are totaly mashed and your bean mixture looks creamy. Do not have the heat to high or they will dry out. Add a little more oil, garlic powder and the cumin powder stir well. Your beans should have the consistency of a thick gravy. If too thick add a little more water and mix well. Heat your flour tortilla on the griddle just to make it soft and dip into the bean mixture on each side. As if you were dipping to make enchiladas. Coat each side lay on a plate add a tablespoon of chicken or pork and fold in half then fold again in quarters put all four quarters on a plate. Sprinkle grated cotija cheese over the enfrijolada and spoon some salsa on top of the cheese. You can also spoon Mexican Crema which looks like a sour cream but it is not sour; or If you like you can use sour cream if you dont have the cotija cheese or crema Mexicana. Enjoy
• 3. I have taken into account the hour of cook time for the shredded chicken or pork. You can cut the time in half by buying a pre-roasted chicken and shredd your chicken and make it with the sauce I posted.

Steps:

• In a large stockpot, combine the beans, garlic, and onion quarters. Cover the beans with water and bring to a boil.
• Cover the pot, lower the heat to a simmer, and cook until the beans are tender. This can take anywhere from 1 to 2 hours, depending on how old the beans are. If the liquid is evaporating too fast and the beans start to show, bring another cup or two of water to a boil and add it to the beans. Once the beans are cooked, salt to taste, stir, and continue cooking for 10 minutes.
• Once the beans are tender to the bite, remove and discard the garlic cloves and transfer the beans to a blender. Add the chile de arból and avocado leaves and puree until smooth.
• Heat the oil in a large sauté pan over medium heat. Once hot, add the chopped onion and cook until it starts to soften. Add the black bean puree and fry it for 15 minutes, stirring until the bean mixture has thickened.