Servings: 4 / Ready in: 30 mins
Ingredients
- 1 1/2 cup Cooked black beans with liquid (about 1 can)
- 1/3 cup Mölli Mexico City Cooking Sauce (if you like it spicy-er, add 1/2 cup)
- 3/4 lb chorizo sausage; casing removed and roughly chopped
- Salt; to taste
- 1/4 cup vegetable oil
- 8 corn tortillas (plus a few extra; in case some break)
- 3/4 cup crumbled queso fresco cheese or shredded monterrey jack cheese
Directions
- Coarsely puree the beans and Mexico City sauce in a food processor or blender. Place in a medium saucepan, bring to a boil, reduce heat to medium-low and let simmer for 5 minutes. Consistency should be of a light cream – add more water to thin if needed. Season to taste.
- Meanwhile, in a small skillet, cook the chorizo over medium heat until it has rendered most of its fat and is lightly browned, about 10 minutes, breaking up any clumps as it cooks. Drain off the rendered fat, cover the skillet and keep warm over very low heat.
- Pour vegetable oil into a large skillet and heat over medium heat. Line a platter with a paper towel. Place a corn tortilla directly into the hot oil and fry it for about five seconds. Flip the tortilla over with tongs and heat for another five seconds. Transfer the fried corn tortilla onto the paper towel-lined platter. Repeat the process with the additional corn tortillas.
- One by one, dip both sides of the warm tortillas into the bean sauce, fold into quarters and transfer to a plate. Serve two enfrijoladas per plate. Spread chorizo and cheese on top of the enfrijoladas. Provecho!
