Welcome to our free authentic mexican recipes from mexicos section, one of the first things that surely come to mind when you think of Mexican food is chiles. There are many types of chiles used such as the spicy jalapeno, the flavorful ancho, and the fiery serrano. Commonly used in the Mexican cuisine, chiles add flavor to soups, sauces, mole, dips, and even candies for kids. They are used, fresh, dried, whole, sliced or powdered, and are very important spice ingredients for many dishes. Sometimes, when Mexican do not have the specific kind of chile required for a recipe, they imporvise and substitutes it for another one more handy, the flavor may vary a bit, but the result anyway is great, it is almost the same case as using the different species of pepper (white, black, green, cayenne etc). Chile de árbol is a long, thin, red or green pepper commonly referred to in America, as a szechuan pepper, or in better words, the Chinese szechuan can also substitute chile de árbol in case you do not find it, since Chinese ingredients sometimes are easier to get at large supermarkets or specialized food stores. It is very hot, so a little goes a long way. You can also use the dried version, sliced in strips or thin rings.

 

 

Enfrijoladas Recipe

Serves 6

Ingredients:
2 ½ cups of cooked beans
1 cup of bean broth
1/4 Cup of oil (the one you prefer for cooking)
12 corn tortillas
2 cups of chicken breast chopped in small cubes
3 tablespoons of chopped onion in thin rings
1 or 2 chiles de árbol, toasted over a flame and finely chopped (optional)
1/2 cup of cream (for topping)
I cup of Manchego cheese (or any other fresh cheese. Also, chesses that melt are a good option)

 

Preparation:
First the beans sauce: Heat 3 tablespoons of oil in a pan or saucepan, add the beans and the bean broth and let it simmer for a few minutes, once they have boiled, transfer this to a blender and make a puree (if the beans are just made, you can skip the boiling process). Place the puree back to the pan and leave it in a low flame so it keeps warm.

Heat the rest of the oil in a pan, slightly fry a tortilla in both sides, take it out from the pan, and fill it with the chicken breast and bend the tortillas like you do when preparing enchiladas, continue with the rest of the tortillas, placing them into an oven container. As soon as you finish with this procedure, pour the beans puree on top, the onion, and cheese, place it into the warm oven till the cheese gratins. Take the enfrijoladas out from the oven, and on top, place the cream and the chile rings or stripes. Serve. Enfrijoladas make a wonderful breakfast or a main dish for lunch or dinner.