Enfrijoladas: Tortillas with Bean Puree Recipe

Name: Enfrijoladas: Tortillas with Bean Puree Recipe
Ingredients: 1 white onion, sliced into thin rings; 2 tablespoons good-quality lard or olive oil; 3 garlic cloves, minced; 3 cups cooked, drained Rancho Gordo Rio Zape beans, or black beans such as Midnight Black or Santanero Negro Delgado; 2 cups chicken or vegetable broth; 1/3 cup canola oil; 12 corn tortillas; 1/2 cup queso fresco or farmer cheese; Chopped fresh cilantro and thinly sliced white onion for garnish; Sour cream, Mexican crema, or creme fraiche (optional)

www.ranchogordo.com

This Main Dishes Mexican Cooking Bean Recipe from Zarela Martinez' seminal The Food and Life of Oaxaca (McMillan USA) with Rancho Gordo Midnight Black Beans.

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Cooking tools:

Potato ricer
Bean masher
Tongs
Saucepan
Skillet
Stove
Paper towel
Plate

Ingredients

1 white onion, sliced into thin rings
2 tablespoons good-quality lard or olive oil
3 garlic cloves, minced
3 cups cooked, drained Rancho Gordo Rio Zape beans, or black beans such as Midnight Black or Santanero Negro Delgado
2 cups chicken or vegetable broth
1/3 cup canola oil
12 corn tortillas
1/2 cup queso fresco or farmer cheese
Chopped fresh cilantro and thinly sliced white onion for garnish
Sour cream, Mexican crema, or creme fraiche (optional)