That's where today's recipe comes in.
Hubby loves Enfrijoladas. There's nothing he wouldn't do to have them. It reminds me of those commercials, "What would you do for a Klondike bar?" But with Hubby it's more like "What would you do for an Enfrijolada?"
Enfrijoladas are very similar to Enchiladas, except their made with a creamy bean and roasted chile de arbol salsa.
As I've mentioned before, I can't handle a lot of heat when it comes to chilies. So, for this recipe I only used 3 chiles de arbol. Just enough to give it a nice flavor and very little heat. Next time I'll add another chile. If you prefer more heat, go ahead and double the amount of chilies. Just remember that the flavor of the chile intensifies once it's cooled down.
- 1 to 1-1/2 pounds of pork shoulder roast, cut in large chunks
- 1 small onion
- 1 clove garlic
- 1 sprig cilantro
- Arbol chilies
- 4 cups cooked beans
- 4 to 5 cups bean broth, water or chicken broth
- 1 cube chicken bouillon (I use Knorr Suiza)*
- Corn Tortillas
- Queso Fresco, crumbled (about 2 cups)
- Chopped onion (optional)
- Mexican Crema
Place the pork in a 4-quart saucepan with the onion, garlic and cilantro; season generously with salt and black pepper. Fill the saucepan with just enough water to cover the meat and bring to a boil over high heat.
When the meat comes to a boil, reduce the heat to medium-low. With a large spoon, skim off any white foam. (You don't want a murky broth.) Cover the saucepan and let the meat simmer until very little water is left in the saucepan and the meat is tender. (About 90 minutes, depending on your stove.) Shred the meat and set aside.
Once the meat has finished cooking, toast the chiles de arbol in a comal or small skillet for a couple of minutes or until the chilies turn a dark color. Remove the stems and seeds.
In a blender, puree the beans, bean broth and chilies until smooth. IF using beans that you just finished cooking, like I did, remember to cover the top of the blender with a kitchen towel to prevent burns and/or splatters.
Heat 1 tablespoon of vegetable oil in a 2-quart saucepan over medium heat. Pour the bean puree into the saucepan. The bean puree should be the consistency of a creamy soup. Add more broth if necessary. Season with the chicken bouillon. Cook until heated through.
Heat 1 to 2 tablespoons of oil in a small skillet over medium heat. Fry tortillas in oil. (No more than 30 seconds per side.) You want the tortillas to be pliable, not hard and crispy. Frying the tortilla in oil ensures that it won't fall apart in the sauce.
Dip the tortilla into the bean sauce, making sure to let the extra sauce drain back into the pan.
Transfer tortilla to a plate. Top tortilla with shredded pork, queso fresco and chopped onion.
Fold in half and transfer to a serving platter.
Top with more bean sauce, Mexican crema and queso fresco. Serve with Mexican Rice. Enjoy!!!