Enfrijoladas con Crema Mexicana
WHAT YOU NEED
- 1 package Cacique Ranchero Queso Fresco
- 1 cup dry pinto beans
- 4 cups water
- 1 jalapeno
- ½ white onion
- 2 garlic cloves
- 2 tbsp avocado oil
- 2 guajillo chilis, stemmed and deseeded
- 4 chili de arbol
- Fresh cilantro
- 2 tsp salt
- 6-8 corn tortillas
- Cacique Crema Mexicana, for serving
HOW TO MAKE IT
- Remove the Cacique Ranchero Queso Fresco from the package and crumble it up in a bowl. Set aside.
- Add the beans, water, ¼ of a white onion, 1 garlic clove, and the jalapeño to a pressure cooker and cook on high for 50 minutes. Let the air naturally release, then strain the beans, reserving the cooking liquid.
- Add the avocado oil to a skillet over medium heat and add in ¼ of a chopped white onion and 1 garlic clove. Sauté for 5-7 minutes until soft then add in the guajillo chiles and chili de árbol. Sauté for 30 seconds then add in the beans and 2 cups of the reserved liquid. Add the salt and a few sprigs of cilantro. Mix and simmer for 15 minutes. Pour everything into a blender and blend until smooth. If the sauce is too thick, add more of the reserved bean liquid. Pour the sauce back into the skillet and lower the heat to low to keep warm.
- Fry the corn tortillas in oil for about 30 seconds per side then dip into the bean sauce making sure both sides are well coated. Add to a plate and fill with the queso fresco. Fold over then repeat with the remaining tortillas. Spoon over more of the bean’s sauce and drizzle on some Cacique Crema Mexicana. Top with more queso fresco and fresh Cilantro.
