Enfrijoladas

Preparation

Enfrijoladas are enchiladas cloaked in a velvety bean puree. Here, we cook black beans with pasilla chile and avocado leaf, which lends a slight anise-note to the rich sauce. Cheese can be swapped in for the shredded chicken to make this dish vegetarian.

*This recipe originally ran in Mexico on HexClad.mx.

1. In a HexClad 8QT/7.5L Hybrid Stock Pot, add enough water to cover dried beans by 4 inches/10cm. Bring to a boil over high heat, then cover pot and reduce heat to low. Gently simmer beans, stirring occasionally, until tender and creamy, 1½ to 2 hours. Drain beans, reserving 2 cups of bean cooking liquid. Alternatively, if using canned beans, skip this step. 

2. In a HexClad 2QT/2L Hybrid Saucepan, combine chicken with cilantro sprigs, half of white onion, 1 tablespoon of salt, and 3 cups/710ml of water. Bring to a gentle simmer over medium heat and cook, stirring occasionally, until chicken is just cooked through, 18 to 20 minutes. Reduce heat, if necessary. Let chicken cool slightly in the liquid, then transfer to a work surface and use two forks to shred meat. Strain poaching liquid through a fine mesh sieve set over a large measuring cup.. 

3. Finely chop remaining white onion, reserving some for garnish. In a HexClad 3QT/3L Hybrid Saucepan, heat 2 tablespoons of oil over medium-high. Add chopped onion, garlic, pasilla chile, and avocado leaves, if using. Cook, stirring occasionally, until softened and beginning to brown, 6 to 8 minutes. 

4. Add cooked beans and reserved bean cooking liquid (if using canned beans, substitute with water or chicken broth). Bring to a simmer over medium heat, then cover and cook, stirring occasionally, until beans are very soft, 10 to 15 minutes. Let cool slightly, then scrape into a blender and add 2 cups of reserved poaching liquid. Puree until very smooth. Sauce should be runny, but have a little body—similar to a crepe batter. You should have about 5 cups/1.25L of bean sauce. Season with salt and keep warm until ready to use.

5. Heat a HexClad 12"/30 cm Hybrid Griddle over medium. Brush griddle with a little oil and then, working one at a time, warm each tortilla until hot and pliable. Transfer to a plate and wrap in a clean kitchen towel. Repeat with remaining tortillas, brushing griddle with more oil as needed. 

6. To assemble enfrijoladas, submerge tortilla in bean sauce one at a time, letting excess sauce drip back into saucepan. Transfer to a work surface and top with 2 tablespoons/30 grams of shredded chicken. Roll tortilla and place seam side down on a serving plate. Repeat with remaining tortillas, bean sauce, and chicken, arranging 3 enfrijoladas on each plate. Ladle remaining bean sauce over top.

7. Garnish enfrijoladas with crema, crumbled cotija cheese, minced white onion, pickled red onion, sliced avocado, and cilantro. Serve right away. 

NOTE  Avocado leaves (hojas de aguacate) can be found at most Mexican grocery stores and online at amazon.com or Kalustyan’s. 

MAKE AHEAD Bean puree and shredded chicken can be prepared up to 1 day in advance. Let cool completely, then store in airtight containers in the refrigerator. Gently warm before using.