My handsome husband had a craving. An enchilada craving. When he was 13 he lived in Los Mochis, Mexico for about 6 months. His aunt had connected him with an exchange family down there with whom he lived. He was supposed to go to school while he was there, but apparently that didn’t happen. Instead, he played soccer and baseball with the local teens and learned Spanish. And of course eating the local food cooked by his host family. Sounds terrible, I know. Lately, he’s been reminiscing the re-fried beans and the enchiladas he ate while he was there. Now obviously I won’t ever make anything close to what the women there so expertly make, but, I was still excited to try. Because making them from scratch was going to be pretty fun. We’re talking homemade tortillas, re-fried beans, a soft Mexican cheese, and an enchilada sauce with a tomato paste base. Challenge accepted.
First step, the re-fried beans. This required soaking the beans overnight, then cooked them until mashably soft,then semi mashed, and sauteed in bacon fat with onions and cumin, cayenne, oregano, salt, and garlic. I made these a few days before we made the enchiladas and just stored them in the fridge until we were ready to re-fry them.And then, it was the night. Enchilada night. I planned ahead and took some chicken breasts out of the freezer the night before, and even as I was packing up at the office getting ready to head home, I texted Dan and asked him to start making tortillas to which he said, “Of course!” I love that man. So by the time I got home, he had the dough all rested and ready to roll out. So while he rolled out tortillas, I cubed the chicken breasts and threw them in a pan with onion, garlic, and cumin, while I started the enchilada sauce. Luckily, I had just enough tomato paste left from the last batch I made so the enchilada sauce was super fast.Once the chicken was cooked, I removed it from the pan and added the beans to hot pan and then sliced a jalapeno and added that to the beans for some heat.While the beans were re-frying, I cut up the chicken into smaller pieces.Then it was time to assemble! Look at how pretty Dan’s tortillas are. So the original plan was to make cojita cheese the night before, but it was one of those days where Dan and I were both beaten down by the work day and so we said F it to all the things that were on our To Do lists for that evening, and we walked down the street to the Kennedy School and drank a bottle of wine and watched a cheap movie. Way better choice for our sanity and a super fun night. However, it did mean no cotija. But, I had made some ricotta when I made the mozzarella for caprese… it kind of looks like cotija… sure, we’ll go with it…With the fresh tortillas filled with re-fried beans, cumin chicken, and >cough< ricotta >cough, cough<… we topped it with the fresh enchilada sauce and then the only thing we didn’t make from scratch, some extra sharp Tillamook cheddar cheese.Into the oven at 350° for about 20 minutes to melt the cheese and heat up and yuummm.My enchilada rolling skills obviously needs some work.
The sauce was super flavorful as well as the chicken and the beans… but… that damn ricotta. They were still super tasty, but it kind of tasted like a Mexican lasagna. The ricotta was pretty obviously ricotta. Note to self: make the cotija next time. But still have an impromptu mid week movie date night with your husband. Anyway, it satisfied my handsome husband’s craving, for the time being. Next time, they’ll be even better!
- 6 flour tortillas
- Re-fried beans (recipe below)
- Enchilada sauce (recipe below)
- 2 chicken breasts, cubed
- 2 cloves or garlic, minced
- 1/2 white onion, minced
- 1 cup of extra sharp cheddar cheese shredded
- 1 jalapeno, sliced
- 1 cup of a crumbly Mexican cheese like cotija
- olive oil
- Pre heat oven to 350°.
- Add oil to saute pan and cook onions and garlic until onions are translucent. Add chicken, cumin and salt to taste and cook until done. Remove chicken from pan and add beans to reheat and top with sliced jalapenos. When reheated, arrange enchiladas with a layer of beans, chicken, and cotija.
- Roll each enchilada and line in baking dish. Top with enchilada sauce and cheddar cheese. Bake for 15-20 minutes until cheese is melted and bubbly.
- Plate and serve!
- Re-fried Beans2015-06-11 16:57:51From Scratch re-fried beans!Prep Time20 minCook Time2 hr 15 minTotal Time2 hr 35 minPrep Time20 minCook Time2 hr 15 minTotal Time2 hr 35 minIngredients
- 1 cup dried black beans, soaked overnight in a large bowl with water to cover by 2-inches, and drained
- 1 bay leaf
- 1-2 tablespoons of bacon drippings
- 1 cup chopped yellow onions
- 2 garlic cloves, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- Pinch cayenne
- 1/2 teaspoon chopped oregano
Adapted from Emeril LagasseAdapted from Emeril LagasseServed From Scratch http://www.servedfromscratch.com/
- In a medium, heavy pot, combine the beans, bay leaf, and enough water to cover by 1 to 2 inches. Bring to a boil.
- Lower the heat and simmer uncovered, stirring occasionally, until the beans are very tender, 1 1/2 to 2 hours, adding more water as necessary to keep covered.
- When the beans are soft, mash in the pot with a potato masher or the back of heavy wooden spoon. Remove from the heat.
- In a large, heavy skillet, heat the bacon fat over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the garlic, jalapeno, chili powder, cumin, salt, and cayenne, and cook, stirring, until fragrant, 45 seconds to 1 minute.
- Add the beans and any cooking liquid from the pot, and the oregano, and stir to combine. Cook, stirring with a heavy wooden spoon, until the mixture forms a thick paste, 5 to 10 minutes, adding water 1 tablespoon at a time to keep from getting dry.
- Serve immediately or store in an air tight container in fridge.
- 1/4 cup vegetable oil
- 2 tablespoons of self-rising flour (or reg. flour if you don't have it)
- 1/4 cup of chili powder
- 4 oz of tomato paste
- 1 1/2 cups of water
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of garlic powder
- 1/4 teaspoon of onion salt
- salt to taste
- Heat oil in skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning the flour.
- Gradually stir in tomato paste, water, cumin, garlic power, and onion salt into the flour and chili powder until smooth and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.