Enfrijoladas (black bean sauce enchiladas)
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Oaxaca and central Mexico — a home cooking dish; made as a quick meal or for using leftover beans
II
Description
Enfrijoladas are enchiladas coated in a black bean sauce instead of chile sauce — corn tortillas dipped in warm pureed black bean sauce (made with epazote, chipotle or pasilla, and lard), filled with cheese or chicken, and served with crema and queso fresco. The bean sauce is thin enough to coat the tortillas but thick enough to cling. A simple, economical dish that is a vehicle for leftover beans. Common in Oaxaca and central Mexico.
III
The Thread
—Enmoladas (same technique, mole sauce)
—Colombian tamal with bean sauce
—Papadzules (similar tortilla-sauce dipping technique)
IV
Flavour Context
Earthy, slightly smoky, bean-forward — simpler and more immediate than mole-based enchiladas
Pillars V — VII
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