Ingredients:
8 chiles guajillos (mild)
4 cups chicken broth or 4 cups hot water with 2 1/2 Tbsp chicken bouillon
2 tomatoes or 4 oz tomato sauce
1 tsp ground cumin (optional)
Oil
4 cups pinto beans (w/ 3 cups broth or water)
1/2 cup lard or oil of choice
1 tsp salt
3 cups Mexican cheese blend
Instructions:
Blend the soaked Guajillo chilies, 4 cups of chicken broth (or broth mixture), cumin (if using), and tomatoes until smooth. If not using a high-powered blender, strain the mixture.
Add 1 teaspoon of oil to a pan over medium heat. Add the blended sauce and bring to a boil. Cook for an additional 8-10 minutes, stirring periodically.
Blend 4 cups of pinto beans with 3 cups of broth or water at a low speed for about 20 seconds. Heat 3 tablespoons of lard (or 2 tablespoons of oil) in a pan over medium heat. Add 1/4 of an onion and a serrano or jalapeño (if using) and cook until the onion is translucent, 2-3 minutes. Add the blended beans and 1 teaspoon of salt. Combine well. Cook for another 8-10 minutes, stirring periodically, until the beans are dry and creamy. For traditional refried beans, add 1/4 cup of warmed-up lard and mix for another 2 minutes.
Preheat the oven to 380°F. If using weak tortillas, do not dip them into the sauce. Instead, fill them directly with beans. Place some refried beans into each tortilla. Add chorizo to the beans if desired. Sprinkle some Mexican cheese blend over the beans. Roll up the tortillas and place them in a baking dish. Pour enchilada sauce over the top of the rolled tortillas. Sprinkle more cheese on top. Bake for 15-18 minutes until the cheese is melted.
Serve the bean and cheese enchiladas with Mexican rice, lettuce, pico de gallo, and Mexican sour cream on the side.
Tips:
-If you have hearty eaters add 8 oz of chorizo to the beans.
Feel free to customize the recipe to your liking and preferences. Enjoy your cheesy enchiladas rojas!
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