Enfrijoladas de Queso
Ingredients
| Qty | Ingredient |
|---|---|
| 1 lb | Pinto Beans |
| 3 inches | Water to cover Beans |
| 1+ cup(s) | broth of your choice |
| 3 dozen | Corn Tortillas |
| 1 lb | Ricotta Cheese |
| 1 cup | Peanut or other vegetable oil |
| 1/4 cup | Parmesan cheese |
Preparation
- Add beans to medium size pot and add water to cover them 3 inches
- Bring beans to a boil then lower to simmer about 1.5 hours till done (these steps may be done ahead of time)
- Puree cooked beans in blender with broth till bean mixture is smooth and not too thin
- Add bean mixture and a couple tablespoons oil to frying pan an bring to a boil then lower to simmer about 20 minutes or so till thickened
- Add cooking oil in 1-2 tablespoon increments to medium high comal
- Lightly fry both sides of tortillas to soften and prevent bean mix from infiltrating them
- Add a dollop of the ricotta to the tortilla, fold in half and place overlapping one another in warming tray
- Continue frying, stuffing, folding process till all tortillas are done
- Spoon the bean mixture generously over the tray of stuffed tortillas
- Sprinkle parmesan cheese over the stuffed tortillas
- Microwave the Enfrijolada tray 2-3 minutes till the cheese is heated