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Categories:
olive oil onions garlic pinto beans milk water serrano chile ground cumin oregano ground cloves corn tortillas queso ranchero fresh cilantro sour cream
Viewed: 6 - Published at: 2 years agoIngredients
- 3 tablespoons plus 1/4 cup olive oil
- 2 cups chopped onions
- 4 garlic cloves, minced
- 2 15- to 16-ounce cans pinto beans, drained
- 1 1/2 cups (or more) whole milk
- 1 1/2 cups (or more) water
- 1 teaspoon minced serrano chile with seeds
- 3/4 teaspoon ground cumin
- 1/2 teaspoon dried Mexican oregano
- 1/8 teaspoon ground cloves
- 12 5 1/2- to 6-inch-diameter corn tortillas
- 2 1/4 cups crumbled queso ranchero*
- Chopped fresh cilantro
- Sour cream
Method
- Preheat oven to 350F.
- Oil 13x9x2-inch glass baking dish.
- Heat 3 tablespoons oil in large skillet over medium-high heat.
- Add onions and garlic and saute until onions are golden, about 8 minutes.
- Add beans, 1 1/2 cups milk, and 1 1/2 cups water; simmer until onions are tender, stirring occasionally, about 10 minutes.
- Mash beans coarsely in skillet.
- Mix in chile and all spices; season with salt and pepper.
- Add more milk or water by 1/4 cupfuls to thin bean mixture to slightly soupy consistency.
- Heat remaining 1/4 cup oil in another large skillet over medium-high heat.
- Add 1 tortilla at a time; cook until tortilla softens, about 30 seconds per side.
- Transfer tortilla to work surface.
- Place 1 heaping tablespoon cheese in center of each tortilla; fold in half.
- Place in prepared dish, overlapping tortillas slightly.
- Top with bean sauce.
- Bake until enfrijoladas are heated through and sauce is bubbling, about 20 minutes.
- Sprinkle with remaining queso ranchero and cilantro.
- Serve with sour cream.
- *Mildly salty cheese that crumbles easily; also labled queso fresco or queso casero.
- Queso cotija or mild feta can be used instead.
