Rick Bayless Enfrijoladas: Black Bean-Bathed “Enchiladas” With Chorizo
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- Опубліковано 17 лис 2021
- Having the great fortune to visit Oaxaca regularly, I get the chance to enjoy this rustic, satisfying dish regularly where it is most well known. And I must say I really love fresh tortillas awash in the rich texture of black bean sauce, especially the Oaxacan one that is simmered with anise-like avocado leaves.
A plate of these addictive enfrijoladas with a big salad and cold beer or fruity red wine is a delicious lunch or supper.
RECIPE 👉 www.rickbayless.com/recipe/bl...
Love these! Mom did her best to ensure we ate despite our financial limitations that this dish was just one of those dishes to fill our bellies. As kids we really didn't mind it as they are delicious! We actually saw it more as a treat. These days I prep and eat out of nostalgia. Thx for sharing this version 😋
I always give a thumbs up before I even watch the video just out of respect for this great man.
What a true gift to Mexican food.
When I was growing up my mother would make her version of enfrijoladas every time money was tight. She used the standard pinto beans and once the beans were perfectly boiled she would fry the beans in lard and smash them with a hand masher. Then she’d ladle the broth in the pan. She would fry each tortilla briefly and then she would put them in the beans and soften them. She would fill the tortilla with some of the smashed beans and add onions and cheese before rolling it up like an enchilada. She’s add cream on top and each of us would add whatever salsa we liked. Needless to say they were delicious. A cheap but satisfying way to feed a family of 6.
I remember my abuelita 😢
Thank you Rick
One of life's hardest choices is between enfrijoladas or memelas for breakfast on any given day.
I had these at Frontera Grill last weekend in Chicago, and they were amazing! I'm making them for dinner myself because I was left dreaming about them.
The sauce looks like mole. Never had these before. Made me hungry!
Love your work chef! Thanks for the video! Any chance that in a future video you can show us how to make Chiles en Nogada? In my opinion it's one of the most interesting and unique dishes in the Mexican culinary repertoire.
Yesterday I did the Enfrojoladas I really appreciate the tip of the tortillas in the bag with oil on the microwave its a real time saver and they go perfectly good. My frijoles sauce was with a red sauce of dry morita and guajillo and a can chipotle. Letting it simmer long enough was the secreat. Thanks.
Thank you Chef. Always appreciate your recipes, knowledge, and skill!
I needed that, thank you
Delicious!
You make the food of my heart
Absolutely stunning dish.
looks delicious
They look delicious! My family is from Veracruz, and my mom always fills her enfrijoladas with chicken or rabbit meat, and tops them with queso cotija. I usually filled them with turkey meat, and top them with some melting cheese, because I can't get good Mexican cheeses where I am. Goat cheese sound like a fantastic idea. I will try that. Huevos a la Veracruzana (Veracruz style eggs) involve enfrijoladas filled with scrambled eggs, topped with chorizo and slices of serrano chiles--also very recommended :).
Heck yes, I love rabbit meat totally underrated!
Hmmm, great idea for Thanksgiving leftover Turkey. Sounds yummy!
Remember the enfrijoladas from my grandmother 🙏
Delicious 😋 👍😃👏👏👏👏👏🔥Thanks for sharing
Mouth watering
Mouthwatering
That looks amazing
It is!
they look so yummy I'll make that for dinner😋
Desayuno estilo veracruz, riquisimo
I remember watching you on tv making these a few years back 🙌🏻
you r the best
I love to see u cooking Mexican Food!
Can't wait to make these. I've had entotamdas, but never these. And I'm a black bean (of any style) enthusiast
Seriously delicious I love making enfrijoladas my favorites are filled with TVP and topped with slightly pickled onions 🤤🤤🤤🤤
TVP is a good idea. Soy chorizo would be good too.
@@jennoscura2381 TVP has always been my go to substitute it's soo good in enfrijoladas, taquitos and tostadas in my household
I know this......yyyyyyyymmmmm😋
These look delicious. Little different than how I make them but I will try them this way next time. I add a bit of chipotle pepper when I blend the beans and actually fry the tortillas but will save me some calories following your technique. Can't wait to try them. I love goat cheese!
We love it with papalo on top, but very difficult to find in the states so I use arugula or sometimes basil.
Rick !! So glad I found you !!! Miss watching you I am a big fan. Need that ancho Chile and pumpkin seed cake recipe!!! Please !
ua-cam.com/video/WMOwEy2lMwM/v-deo.html
That does sound gooooood
Loving your videos! Do you usually fold the plastic bag over when heating the tortillas in the microwave? Or just lay flat with bag open?
I love enfrijoladas...the best option for me since I can not eat enchiladas.
Delicioso. Mucho Bueno
I don't see anything wrong with using canned beans. I make fresh tortillas from maseca, don't run them through hot oil though I should, coat them in blended beans, fill with queso fresco, fold, top with more beans, cheese, crema, avocado and a little onion.
I should add that some of my friends in Mexico made fun of Costena beans. I didn't notice how they have a certain taste until I didn't eat them for a while, but I think canned beans in general work OK. Some of my friends also didn't like to eat chicken that had been frozen. My tastebuds weren't that refined.
Work with what you got brother. There's a difference but as long as you cook Mexican cuisine with love as the main ingredient then, it turns out delicious.
Then you didn't learn the lesson. Keep eating your tin metallic beans with all that cream that you love. He clearly says that the flavour, comes from the broth. Canned beans don't have a broth just a saline solution with citric acid or some other preservatives. Cream . . .
I tried the tortilla hack with the oil and plastic bag in the microwave and it works great! I'll never fry them in a pan again.
interesting dish. now im keeping all the black bean broth leftover
I can't wait to try these, but can't find the actual recipe . You do mention that there is one to refer to. Love being a member.
Hi Judith! We're posting the recipes in the video caption. You may need to click the "Show More" button in the caption to reveal it. In any event, here's the recipe. Give it a try!
www.rickbayless.com/recipe/black-bean-bathed-enchiladas-with-chorizo/
I haven’t had them in a while but I remember the sauce being slightly thicker than that. They look outstanding though, Chef!
That’s what I was thinking the sauce needed to be boiled more to evaporate
🤠
I love the clay pot sitting on your counter, is it for beans? Where can I order one from?
Fermentation crock
creo que ese es el estilo Veracruz...rellenas de huevo, crema, queso y cebolla
As always, looks delicious. One question Chef. Any reason in particular you added parsley leaves instead of cilantro leaves ?
He said that parsley is very popular in Oaxaca.
@@kindablue1959 Thank you
Rick, can you give us a bit more info on what flavors will be missed in the dishes created by the poor souls that don't have access to Epazote, Hoja Sante, Avocado leaf, Banana leaf and such.
Banana leaf I´ve been able to find at the Asian grocer and avocado leaf from amazon (but as you predicted, it was almost a powder...)
I had some mole Amarillo tacos in Oaxaca last year, with squash blossoms and Hoja Santa leave and I have (in my opinon) been pretty succesfull replicating the Hoja Santa flavor with powdered black birch bark
People I think Rick knows about micro wave and I don't care for them but I still used it a tiny bit.
I use pinto beans if black beans are not available, also stuff them with cheese because my kids ate picky with toppings but I also like to top mine with lettuce and sour cream...
Gross, no wonder your kids are picky.
Can you use fresh leaves from an avocado tree? Lucky to live in LA where avocado trees abound!
only if they are from the wild Mexican strain of avocado. None of the leaves from hybrid trees have flavor.
Enfrijolafas are not just made with black beans. Other regions use other types of beans.
Has anyone tried heating the tortillas in the oven? In foil?
Anyone know an online source for good Avocado Leaf? Thanks
you can buy them on Amazon. They are a bit broken up, but still have flavor.
Hi Rick. From San Francisco. I have a question can I add a hey Dry morita chili instead of the chipotle? It is a smoky dried chili
@@Neoprototype I was just wondering because I don’t like the smokiness & taste of chipotle
I just found out from another Mexican cook, she is actually Mexican, do not add salt to the beans until after they are cooked because if you do the beans are tough. I did this and they were the most creamiest beans I have ever ever experienced, the best beans I have ever tasted. What is your take on this method?
That's an old wife's tale, I'm afraid. The only thing you do not want to add to beans before they're cooked is acid.
Many people have done side-by-side tests on salting beans. I was taught never to salt them until they were completely done. But honestly, there's no difference. I have seen people do it both ways in Mexico, too.,
Rick,
Would you ever make chilaquiles with this sauce?
My family's from Oaxaca and prepare this differently, I wonder what region this recipe is from.
He said its his version. So a recipe inspired by the traditional way.
@@twomasta ayayay yes it's his version inspired by a restaurant in Oaxaca. Oaxaca is not a small state so to assume all Oaxaquen kitchens are the same is ignorance at its best.
@@3_hustles14 enfrijoladas are eaten all over Mexico so there will be a huge variation of recipes. My mother is from Michoacán and has been making them for decades.
@@rgdssd yes I know that. My mom is from Guadalajara and husband from Mexico city and the recipes differ. However my comment pertains to the episode we are watching speaking of only Oaxaca, let's stay in context plz.
I've seen recipes that add dry chiles to Black Bean sauce. Is this a thing done in Mexico or a north of the border invention?
Our way of communicating is interesting and bit funny. Immediately if we have a chance to inform someone they are doing wrong we just jump at the opportunity and not necessarily in the best way.🤔🤗🙏
Wow Que delicia 😋
Almost the same enfrijoladas 😂
faltó el pollo
I make a salsa negra so good.. it steals my bike
The black bean sauce needs to be a little thicker
What's wrong with microwaves fellas?. A microwave oven is just a cooking tool same as a stove, conventional oven, solar oven smoking box, sous vide, etc, etc unblock your mind guys!!
Microwave is shit. Only thing it's good at is heating up water
@@mawlinzebra your are 80% water.
I feel like you just made up the name. 🤣 Never heard of em but they look delish
Esta es la no sabo kid version of the real enfrijoladas! Sorry chef😃
Siguen siendo mejores que las de Anahi xD
Microwave? Really?
Yeah sometimes you don't want a heavy enchiladas. It's still very good
I NEVER ever use a microwave in fact I gave mine away, highly toxic and changes the value and credibility of foods.. Would you please show folks who do not use microwaves the way to warm or whatever using toaster ovens? If you do not have a toaster oven that is nuts, they are the BEST and no more do I use my stove oven they do every function and more than a stove oven these days. Toaster ovens are no longer clunkers like in the beginning days of their creation, they actually replace the stove ovens and more. Look into them if you have not and get that microwave out of your house, lol.
FYI, today I roasted a ton of garlic in my toaster oven (Cosori) in one setting today it only took 7 minutes, and it took you how long? About the same in the microwave but you used much less garlic. Also, I roasted 5 tomatillos in about 9 minutes so why in the world use a microwave, just saying.
Your phone uses microwaves which are part of the spectrum of light. We live in electromagnetic environment so not a problem with the use of microwaves. But it's your choice only
Imagine being afraid of microwaves while shit posting on a phone excreting more radiation to sell your information. I wonder if she knows about those dangerous infrared waves the toaster oven radiates. Get an air fryer already.
So normally you warm up some lard and cook the tortilla until it is soft and pliable. Then you can pass them through the bean mole without them breaking apart. Don't fry them, or you'll get chips. Kind of like a quick high temperature tortilla confit.