Enchiladas de Huevo con Salsa de Frijol con Chipotle, Chorizo y Queso Fresco
3 cups cooked beans and their cooking broth, or 2 cans black beans, drained, plus 1 cup water
2 tablespoons adobo sauce from chipotles in adobo sauce
1 chipotle chile in adobo sauce, seeded, optional
2 tablespoons vinegary sauce (or escabeche) from pickled jalapeños
1 pound Mexican chorizo, casings removed, roughly chopped
3 tablespoons vegetable oil
1/3 cup chopped scallions, plus extra for garnish
8 large eggs, beaten with a fork or whisk until foamy
1/2 teaspoon kosher or coarse sea salt, or to taste
12 corn tortillas
1 cup crumbled queso fresco, cotija, farmer’s cheese, or goat cheese
4 to 6 pickled jalapeños, seeded and chopped, optional as garnish
Ripe avocado slices, optional
Place the cooked black beans and their cooking broth, or water if using canned beans, in a blender along with the sauce from the chipotles in adobo and the vinegary sauce from the pickled jalapeños, puree until smooth. Place the puree in a medium saucepan and heat over medium-low heat, stirring occasionally, until very hot. Reduce the heat to the lowest possible setting and keep warm. The puree should have the consistency of heavy cream.
Heat a large skillet over medium heat. Once it is hot, add the chorizo and cook, crumbling as it cooks with a wooden spoon or spatula, until it has browned and crisped, about 5 to 6 minutes. Scrape into a bowl, cover and set aside.
Pre-heat a comal or cast iron skillet over medium heat.
Meanwhile, heat the oil in a medium, or 10-inch, nonstick skillet over medium-high heat until hot but not smoking. Add the scallions and cook until soft and translucent and the edges begin to brown lightly, about 3 minutes. Reduce the heat to medium-low, pour in the beaten eggs, sprinkle with the salt, and cook, stirring often and gently, until desired doneness. I like to stop cooking the eggs when they are still soft and tender, not dry, which takes about 4 to 5 minutes. Remove from the heat.
Heat the corn tortillas, a pair at a time, on the pre-heated comal or skillet about 30 seconds to 1 minute per side. You want them to be completely heated and even slightly toasted. (Alternatively, the tortillas can be quickly “passed through hot oil,” that is quickly fried, 10 seconds per side, in pre-heated oil in a medium skillet over medium heat.) One by one, place the heated tortillas on a plate and spoon about 3 tablespoons of the scrambled eggs onto each tortilla. Roll and place on a platter seam side down. Continue with the remaining tortillas.
When all the tortillas are stuffed, rolled, and set on the platter, pour the bean puree on top. Cover with the cooked chorizo, crumbled queso and extra scallions. Add as much chopped pickled jalapeño as you like, as well as avocado slices.
© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED
Frijoles de Olla
1 pound dried black beans, rinsed
1/2 white onion
A few sprigs cilantro or epazote, optional
Kosher or coarse sea salt, to taste
Place the beans in a big heavy pot and cover with enough water to cover the beans by at least 3-inches, about 12 cups of water. Incorporate the onion and bring to a rolling boil. You may also add cilantro or epazote. Let the beans simmer over medium heat, partially covered, for about 1 hour and 15 minutes, until the beans are soft and then add the salt. Don’t add the salt in the beginning, or it will toughen the beans.
Let them continue simmering for another couple minutes, or until the beans are so soft, they come apart if you hold one between your fingers, and the broth has thickened to a soupy consistency. If the beans are not yet soft and the broth is drying out, add more hot water. Remove the cooked onion and herbs with a slotted spoon before serving.
© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED
An intrinsically Mexican dish, enchiladas are not one but a multitude of possibilities that can dress up a corn tortilla. Simply the sound of the word enchilada makes any Mexican’s mouth water in less than a millisecond and is cause for celebration.
One of the dearest antojos or antojitos (translate to whims or little whims), enchiladas are corn tortillas that may be heated up or lightly fried, either folded or rolled, with or without a variety of fillings, always bathed in a salsa or sauce, and garnished with a a few from a long list of possible toppings. From crumbled queso fresco and a drizzle of crema, to raw or pickled onion, chiles or other vegetables, Mexican avocado, chorizo, shredded lettuces and cabbage, just to name some.
Considering the variations of fillings, salsas, and toppings, enchiladas not only embody different regional cuisine’s identities, but also the whims of different cooks…
Here is my latest one; I call it the Big Brunch Enchilada.
Continue reading Big Brunch Enchiladas
Fox 5 Morning News came into my kitchen this morning, and I cooked up a Mexican feast with anchor Holly Morris to celebrate Hispanic Heritage Month! Over three segments, we made a big pot of black beans, which we turned into Charro Beans, and finally topped off our feast with Molletes and Pico de Gallo.
If you missed us, or are not in the DC area, watch all three segments and get the recipes here.